Sweets and drinksCandyKoreaA few minutes on the stove, 20 minutes cooling, then 20 minutes chilling
Dalgona candy takes only a few minutes on the stove. Everything hangs on the moment the heat goes off and the 20 seconds of stirring in the baking soda, since overworking it leaves the candy flat and bitter.
A good one is thin, even and snaps cleanly. Stir in one direction for about 20 seconds, then pour it straight onto parchment and spread it thin. For the shape cutting game, press a cookie cutter in while the candy is still hot.
This batch weighs about 117g, at roughly 18 calories per 100g.
Method
Set a pot on the stove, add 72g of kOBE Monk Fruit Blend and 40ml of water, and cook over medium heat until the mixture just turns golden, then take it off the heat.
Add 5g of baking soda and stir in one direction for about 20 seconds.
Lay a sheet of parchment on a board, pour all the candy out and spread it thin.
For the shape cutting game, press a cookie cutter into the surface quickly, let the candy cool for 20 minutes at room temperature, then wrap it and freeze it for another 20 minutes.
Without a shape, simply wait for the candy to set hard, then break it into pieces.
Tips
Stirring too long after the baking soda goes in leaves the candy flat and bitter, so 20 seconds is the limit.
Medium heat is right, and the moment the mixture turns golden the heat comes off.
Spread the candy really thin on the parchment before pressing a cutter in.
Stored in a tied bag or a sealed box, the candy keeps 1 month in the fridge and 6 months in the freezer.
Press the cutter in as soon as the surface sets, because pressing while the candy is still liquid loses the imprint.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.