Honeycomb Candy Dalgona Recipe

Squid Game Honeycomb Candy Dalgona Recipe

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Squid Game Honeycomb Candy Dalgona Recipe - Sponge toffee candy dalgona or ppopgi is a fun Korean street food made with two simple ingredients that have gotten the contestants in this K-drama sweating and struggling to cut out the cookie shapes. Do you want to play this trending game dalgona challenge? How about let's make this super fun old school Korean candy and have a challenge of our own!



Per Honeycomb Candy Dalgona Cookie


  1. Gather all the equipment and tools.
  2. Place your silicone baking mat and a pot of hot water next to the stovetop.
  3. In a stainless steel ladle or saucepan, add granulated sugar.
  4. Melt the sugar over medium-high heat, frequently stirring with a pair of wooden chopsticks.
  5. Continue to use the wooden chopsticks to crush the sugar crystals.
  6. Once the sugar changes to an amber-brown colour, remove the ladle or saucepan from direct heat.
  7. Add a pinch of baking soda and continue stirring. Do not over stir or let it over foam. The dalgona mixture will aerate and turn to a light-brown / tan colour.
  8. Pour the mixture onto the silicone baking mat and allow it to cool down approximately 15-20 seconds.
  9. Press down the candy cookie with a smooth bottom surface or hotteok press to desired thickness, approximately 1/4" thickness.
  10. Stamp the dalgona cookie with a cute cookie cutter immediately. Stamp firmly, but not all the way through, so the cut-out is not separated from the dalgona honeycomb cookie.
  11. Let cool.
  12. Serve and enjoy.



Tips for Making Dalgona Honeycomb Candy

  • Get all your ingredients and tools ready before starting. Once you begin, you won't have time to run around gathering tools.
  • Control the heat and do not burn the sugar. Remove the saucepan or ladle away from the heat source if it gets too hot.
  • A gas stove or portable butane stove works much better than a stovetop.
  • Use a pair of wooden chopsticks or a heat-prove rubber spatula to stir the sugar while it is melting. Remove any clumps.
  • Once the sugar begins to turn brown, quickly add in baking soda. The mixture will immediately start to foam.
  • It is best to remove the ladle from heat before adding in the baking soda and stir immediately. You only have a small window before it starts to cool down!
  • You can briefly put it back over the heat, but don't let it foam up too long.
  • Spoon the hot dalgona mixture over the silicone baking mat. Let it cool off slightly for 15-20 seconds before pressing it all the way down to desired thickness.
  • Quickly press your cookie cutter into the dalgona honeycomb candy (but not all the way thru).
  • Let it cool for 5 minutes before removing it from the baking sheet.
  • Keep a pot of hot water nearby to rinse off the ladle and chopsticks in between batches.
  • If you do not have baking soda, you can substitute baking powder. Use three times the amount that the recipe calls for. For example, if the recipe calls for 1/10th a teaspoon, use 3/10th a teaspoon.


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