Honeycomb Cookie Recipe for Squid Game Dalgona

Squid Game honeycomb cookies are Korean dalgona candy: thin, crisp sweets made by melting sugar and stirring in a little baking soda. They’re pressed flat and stamped with a simple shape, making a playful, crackly treat that needs no oven, flour, or eggs.

Ingredients

½ cup (100 g) granulated sugar, divided into four portions of 2 tablespoons (25 g) each
⅛ teaspoon (about 0.6 g) baking soda, divided into four small pinches
½ teaspoon (2.5 ml) neutral oil, such as canola or vegetable oil, for lightly greasing the press and cutter
4 small squares of parchment paper, about 6 inches (15 cm) wide, for pressing and cooling

Dalgona is sometimes called honeycomb candy, but this recipe contains no honey. The baking soda creates tiny bubbles in the hot sugar, giving each piece a light, porous texture. Use plain granulated sugar; brown sugar and liquid sweeteners behave differently and are more likely to scorch or stay sticky.

Instructions

Set up before heating the sugar. Arrange the four parchment squares on a heat-safe work surface, leaving space between them. Put the baking soda in a small dish and divide it into four pinches. Lightly oil the flat bottom of a small metal measuring cup or candy press, and lightly oil the inside edge of a small cookie cutter. Keep both tools nearby. This setup takes about 8 minutes and matters because the candy firms quickly once it leaves the pan.
Melt the first portion of sugar. Put 2 tablespoons (25 g) sugar in a small, clean, heavy-bottomed saucepan over low to medium-low heat. Let it begin melting, then gently stir with a heat-safe utensil, scraping the bottom so the sugar melts evenly. If some crystals remain, keep the heat low and stir patiently. The sugar should become a smooth, clear amber syrup, not dark brown. This takes about 1½ to 2 minutes, depending on the pan and burner.
Stir in one pinch of baking soda. Take the pan off the heat as soon as the sugar is fully melted. Add one pinch of baking soda and stir briskly for about 5 seconds, just until the mixture foams and turns a lighter golden color. Don’t keep stirring once it is evenly aerated: the foam will start collapsing, and the sugar can become bitter if it continues cooking.
Pour and press the first candy. Immediately pour the foamy mixture onto one parchment square, aiming for a small round puddle. Wait about 10 to 15 seconds, until the surface is less fluid but still warm and pliable. Press the lightly oiled flat-bottomed cup straight down once to make a thin disc about ⅛ inch (3 mm) thick. Use firm, even pressure; twisting can drag the candy and make the disc uneven.
Stamp a shape. Wait another 10 to 15 seconds, then gently press the oiled cookie cutter into the center of the disc to leave an outline. Don’t cut all the way through. A shallow imprint is easier to trace later and less likely to split while the candy is cooling. Lift the cutter straight up. If the candy sticks, wipe the cutter clean and use just a little more oil for the next piece.
Repeat with fresh portions. Make the other three candies one at a time, using a clean pan or wiping the pan clean between batches. For each one, melt 2 tablespoons (25 g) sugar, remove it from the heat, stir in one pinch of baking soda, then pour, press, and stamp. Making single portions gives you more control than cooking all the sugar at once, though it does mean working quickly four times. Allow about 3 minutes per candy for melting and shaping, or 12 minutes for the full batch.
Cool until firm. Leave the candies undisturbed on the parchment for about 10 minutes after shaping the final piece. They should be fully cool, crisp, and easy to lift before you serve or stack them. Hot sugar can cause a serious burn, so don’t touch, taste, or let children handle the candies while they are warm.

Tips

Use low, steady heat. Sugar can go from melted to burnt quickly. If the syrup turns deep brown or smells sharp and bitter, it is best to discard that portion, let the pan cool, and start again. Don’t try to fix scorched sugar by adding water or more baking soda.
Measure the baking soda carefully. Too much creates a soapy, unpleasant flavor and a fragile, bubbly candy; too little makes the candy dense. Divide the ⅛ teaspoon into four genuinely small pinches. A tiny measuring spoon or a small pinch from a measuring spoon is more consistent than guessing a large pinch.
Prepare the tools, not the candy mixture, in advance. Once the baking soda is added, you have only a short window to pour and press. If you don’t have a dedicated candy press, a clean, flat-bottomed metal measuring cup works. Avoid pressing with a tool that has a raised rim or a textured base, which can mark or crack the disc.
Use a dry day and a light touch with oil. Humidity can make dalgona sticky, while excess oil can leave greasy spots or interfere with the cutter imprint. Brush or wipe on a thin film, and keep the candy away from steam, wet counters, and damp hands.

Serving Suggestions

Serve the candies once completely cool, either as a small sweet on their own or as part of a Korean-inspired snack spread. A cup of tea or coffee is a simple pairing; the slightly toasted sugar flavor also works alongside fresh fruit or a scoop of plain ice cream. For a playful dessert, set out the stamped shapes and let each person trace around the outline with a toothpick or the tip of a clean, blunt needle. The candy is brittle, so put it on a small plate rather than handing it around while people are trying to break out a shape.

For a Squid Game-inspired presentation, make several simple cutter outlines—such as a circle, triangle, or star—and serve the candies on parchment. This recipe is a homemade sweet inspired by the show’s dalgona challenge, not a baked cookie or a replica of a packaged product. The traditional candy is often made and eaten plain, so toppings aren’t necessary.

Variations

Try different outlines. Use small metal cutters to stamp a circle, heart, star, or other uncomplicated shape. Narrow points and intricate designs are more likely to break when the candy is pressed or handled. If you don’t have cutters, stamp a simple outline with the edge of a small, clean metal object, taking care not to cut through the disc.

Make larger pieces. You can use 3 tablespoons (about 38 g) sugar for each candy instead of 2 tablespoons. A larger portion takes longer to melt and produces a wider disc, so allow extra time and use a larger, well-oiled press. Keep the baking soda proportion modest—roughly a small pinch for each portion—because scaling it up too far can leave a bitter, soapy taste.

Choose a different sugar only with care. Fine granulated white sugar is the most dependable choice for this method. Coarse crystals may take longer to melt, while brown sugar contains molasses and can cook unevenly or taste more strongly caramelized. Honey, maple syrup, and other liquid sweeteners are not direct substitutes: their water content changes how the candy bubbles and sets.

Use a different cutter size. A small cutter leaves more candy around the stamped outline and can be easier for beginners to press. A wider cutter gives a more dramatic imprint but leaves a thinner border that can crack. Whatever size you use, stamp while the disc is warm and pliable, rather than trying to mark it after it has gone crisp.

Storage and Reheating

Dalgona is best eaten the day it is made, when the surface is crisp and the stamped line is easy to see. After the candies have cooled completely, place them in a dry, airtight container within 2 hours of cooking. Keep the container in a cool, dry place and use the candy within about 2 days. Moisture in the air can make the surface tacky, so don’t leave the pieces uncovered for a long serving period.

Refrigeration is not recommended: the temperature change can encourage condensation, which softens the candy. There is no need to reheat it, and warming it can melt the sugar and create a burn hazard. If a candy has turned sticky or has absorbed moisture, it won’t regain its original crispness reliably; make a fresh batch for the best texture. Store any broken pieces in the same airtight container and use them as a crunchy topping soon.

Frequently Asked Questions

Is dalgona candy the same as a honeycomb cookie?

It is often called a honeycomb cookie because the baking soda gives the sugar candy a porous, honeycomb-like interior. It is not a conventional cookie: there is no flour, butter, or baking, and the texture is more like a thin, crisp candy. It also does not contain honey.

Why did my candy turn bitter?

The sugar was probably cooked too long or became too dark before the baking soda was added. Use low to medium-low heat and remove the pan as soon as the melted sugar is a light amber color. A bitter smell is a sign that the batch has scorched; starting over is more reliable than trying to correct it.

Why didn’t my candy puff up?

The baking soda may be old, or it may not have been stirred evenly into the hot syrup. Add a measured pinch right after removing the pan from the heat and stir briskly for only a few seconds. The mixture should foam visibly. If it barely changes, check that your baking soda is fresh and measured correctly.

Can I make the whole batch in one pan instead of one piece at a time?

You can melt the full ½ cup (100 g) sugar at once, but it is harder to control and the candy begins setting quickly after the baking soda goes in. Individual portions give you time to pour, flatten, and stamp each disc before it becomes too firm. For a first attempt, the one-at-a-time method is more forgiving.

Can I use a silicone mat or a plastic cutter?

Parchment on a heat-safe surface is a straightforward option for this recipe. A silicone baking mat may work if it is rated for the heat, but the candy can be harder to lift if it sticks. Avoid plastic cutters or tools that aren’t rated for hot sugar; use a small metal cutter and handle it carefully.

How do I keep the candy from cracking when I stamp it?

Press the disc while it is warm enough to bend slightly, but not so hot that it is still flowing. Give the poured candy a short pause before flattening, then wait another 10 to 15 seconds before stamping. Use a lightly oiled cutter and press straight down without twisting. A crack can still happen because the candy is delicate, so making an extra piece is sensible if you need an unbroken shape.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).