Squid Game Dalgona Recipe: Make Korean Sugar Candy

Squid Game dalgona is a Korean sugar candy, also called ppopgi, made by melting sugar with a little baking soda and pressing the warm candy into a thin round. It cools into a crisp, airy sweet that you can eat as is or stamp with a simple shape, and this small-batch method gives you time to make each piece without rushing.

Ingredients

1/4 cup (50 g) granulated white sugar, divided into two portions of 2 tablespoons (25 g) each
1/8 teaspoon (about 0.6 g) baking soda, divided into two small pinches

Instructions

Set up before heating the sugar. Line a heatproof counter or small tray with parchment paper. Have a flat-bottomed metal measuring cup or small press ready, along with a small metal cookie cutter if you want to imprint a shape. A ladle or small, heavy stainless-steel saucepan works for melting one portion at a time. Keep the cutter and press dry, and place them within easy reach; the candy firms quickly once it is poured. Do not use plastic tools, which can soften against hot sugar.
Melt the first portion. Put 2 tablespoons (25 g) sugar in a clean, dry ladle or small saucepan over low heat. Stir slowly and continuously with a metal chopstick or heatproof metal spoon as the sugar begins to melt. It may clump before turning into a clear syrup. Keep the heat low and move the pan slightly above the burner if the sugar starts coloring too quickly. It usually takes about 3 minutes for this small portion to melt; aim for an even pale amber color, not a dark brown one.
Add baking soda and pour. Take the melted sugar off the heat. Stir in one small pinch of baking soda briskly for about 5 seconds, until the syrup turns lighter and foamy. Immediately pour it onto the parchment in a round, roughly 3 inches (7.5 cm) wide. Hot sugar can cause a serious burn, so pour carefully and keep hands away from the syrup. Do not touch or taste the candy while it is hot.
Press and imprint the first candy. Wait about 10 to 20 seconds, until the surface is no longer runny but is still soft. Lightly oil the bottom of the flat press if it tends to stick, then press the candy gently to make a thin disk about 1/8 inch (3 mm) thick. Press straight down rather than rocking the tool. If using a cookie cutter, press it lightly into the center to leave an outline; do not cut all the way through. Leave the candy on the parchment to finish setting.
Make the second candy. Repeat with the remaining 2 tablespoons (25 g) sugar and the remaining pinch of baking soda. Use low heat and the same color cues, then pour, press, and stamp while the candy is still pliable. Let both pieces cool undisturbed for about 5 minutes, until completely firm. The hands-on melting time is about 6 minutes for the two separate portions, and the full cooling period brings the total time to 16 minutes.

Tips

Use a dry, clean pan. A drop of water can make melting sugar seize or turn grainy, and leftover crumbs can scorch. Wipe the pan and stirring tool dry before starting. Measure the baking soda in advance, because there is little time to search for it once the syrup is ready.
Keep the heat gentle. Sugar continues to darken from its retained heat after you lift it from the burner. Take it off as soon as it is melted and pale amber. If it smells burnt or becomes deep brown, it will taste bitter; it is better to start that portion again than try to disguise the burnt flavor.
Press with a light touch. If the press sticks, lightly grease its flat underside with a neutral oil, wiping away visible excess. Pressing too hard can make the candy paper-thin or push it beyond the shape you planned. If it has already hardened, do not force the cutter into it, since the candy may crack unpredictably.
Measure the soda carefully. Baking soda creates the little bubbles that make the candy lighter, but too much leaves an unpleasant alkaline taste and can make it foam over. Baking powder is not a direct substitute because it contains other ingredients and behaves differently. For a smaller amount, use a tiny pinch rather than estimating a larger spoonful.

Serving Suggestions

Serve the candy fully cooled, on its own, as a small sweet with tea or coffee. Its light, crisp texture and caramel-like flavor are best appreciated when the pieces are fresh and dry. For the familiar shape challenge, offer a thin candy disk with its stamped outline intact and let each person try to separate the shape without snapping it. A blunt toothpick can help work around the outline, but remind everyone that the candy is brittle and sharp fragments should not be swallowed.

For a simple dessert plate, pair one piece with fresh fruit or a small scoop of ice cream. Keep the candy separate until serving: moisture from fruit, ice cream, or a warm drink can soften it. If you are serving several people, make extra pieces in separate batches rather than trying to handle a large quantity of hot syrup at once. Each disk is small, sweet, and easy to break, so one per person is a sensible starting portion.

Variations

Change the imprint. A small star, heart, flower, or other simple metal cutter makes a clear outline. Choose a shape without narrow points or delicate bridges; those thin areas are especially likely to break when someone tries to separate the candy. If you do not have a cutter, press a simple pattern with the edge of a clean, blunt metal utensil, or leave the surface plain.

Make the disks thicker or thinner. A slightly thicker disk is sturdier and easier to handle, while a thinner one is more delicate and crisp. Adjust the pressure gently and consistently rather than changing the ingredients. Very thin candy may set quickly and crack more readily; thicker candy needs a little longer to cool all the way through.

Use a different melting vessel. A small stainless-steel saucepan is convenient if you do not have a metal ladle, while a heatproof metal ladle gives good control over a tiny portion. Avoid nonstick cookware if you cannot safely use a metal stirring utensil in it. Do not replace the granulated sugar with honey or syrup: those sweeteners contain water and do not form this same crisp, stamped candy. Brown sugar also changes the flavor and can make the melting behavior less predictable.

Storage and Reheating

Dalgona is a dry candy, so refrigeration is not needed for food safety and can introduce condensation that makes it sticky. Once completely cool, put the pieces in a dry, airtight container within 2 hours of making them. Store the container at room temperature in a cool, dry place and aim to eat the candy within 1 to 2 days for the best crisp texture. Keep it away from steam, damp counters, and humid air; even a short exposure can soften the surface. If the candy becomes tacky, it will not regain its original crispness reliably. There is no useful reheating method: warming it can melt or scorch the sugar, so make a fresh batch instead.

Frequently Asked Questions

Is dalgona from Squid Game the same as dalgona coffee?

No. The candy is a Korean sugar confection made by melting sugar and adding baking soda, then pressing it into a thin disk. Dalgona coffee is a whipped coffee topping served over milk, and it does not make or contain this candy. In Korea, the candy is also known as ppopgi, and names and methods can vary by region or seller. The version here is the simple sugar-and-baking-soda candy associated with the stamped shape challenge.

Why did my candy turn bitter?

The sugar was probably heated too far. It should be melted and pale amber before you add the baking soda; dark brown syrup has a more bitter, burnt taste. Sugar can change color quickly, particularly in a small ladle, so keep the heat low and stir without stopping. Lift the vessel off the burner as soon as the last solid pieces melt. The retained heat will continue cooking the syrup, which is why waiting for a deeper color over the flame can take it past the right point.

Why did the baking soda make the candy foam?

A little foaming is expected: baking soda reacts in the hot syrup and creates bubbles that lighten the candy. Stir briskly and briefly, then pour right away while the mixture is still fluid. If it rises dramatically or tastes soapy, the portion likely had too much baking soda, or it was not measured evenly. Use only a small pinch for each 2-tablespoon portion of sugar, and do not substitute baking powder.

Can I make the candy without a cookie cutter?

Yes. The candy tastes the same without an imprint, and the stamped shape is optional. You can make plain disks, or use the edge of a clean, blunt metal utensil to press a simple line or pattern into the surface while it is soft. A cutter is easiest to use when the candy has cooled for roughly 10 to 20 seconds but has not set hard. Press only enough to leave an outline; cutting through the disk can make it split.

Can I make a larger batch all at once?

It is easier to make separate small portions because dalgona firms quickly and needs to be pressed while warm. A large pot of syrup cools unevenly, and dividing it while it sets can make the last pieces difficult to shape. Once you are comfortable with the timing, you can repeat the two-piece recipe in batches, cleaning and drying the vessel between batches if sugar residue begins to scorch. Keep each finished disk on parchment until fully cool before stacking or packing it.

Can I use a thermometer to tell when the sugar is ready?

You can use a candy thermometer as an additional reference, but for this small quantity, watching the color and texture is often more practical. The syrup should be fully melted and pale amber; exact readings can vary with the vessel, thermometer placement, and the tiny volume being heated. A thermometer does not replace watching closely, since the sugar can continue cooking quickly. Keep the utensil and thermometer from touching the burner, and follow the thermometer maker’s instructions for high-temperature sugar.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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