Honeycomb Squid Game Recipe for Korean Dalgona Candy

Honeycomb candy from Squid Game is Korean dalgona, also called ppopgi: a thin, crisp candy made by foaming caramelized sugar with baking soda. This small-batch version uses two ingredients and simple home tools, so you can shape the candy into a circle and press a cookie-cutter outline into it.

Ingredients

2 tablespoons granulated sugar (25 g)
1/8 teaspoon baking soda (about 0.6 g)
1/4 teaspoon neutral oil (1 ml), for lightly greasing the press and cutter

Instructions

Set up before heating the sugar. Place a silicone baking mat or a sheet of heat-safe parchment on a level, heatproof surface. Set out a small metal cookie cutter, a flat-bottomed metal press or measuring cup, and a small spoon. Lightly oil the underside of the press and the cutter; wipe away any visible excess. Keep the baking soda measured and within reach. Once the sugar is hot, there is very little time to find tools or adjust the work surface.
Melt the sugar. Put the sugar in a small, clean, heavy-bottomed saucepan or metal ladle. Warm it over low to medium-low heat, stirring gently and steadily with a heatproof utensil as it begins to melt. Scrape the corners so dry crystals do not scorch. The sugar will first clump and then become a clear, pale amber syrup; this usually takes about 2 to 3 minutes, depending on the pan and burner. Remove it from the heat as soon as the last crystals dissolve and the syrup is light amber. Dark brown syrup tastes bitter and can burn quickly.
Foam the candy. Take the pan fully off the burner and immediately sprinkle in the baking soda. Stir briskly for about 5 to 10 seconds, just until the mixture turns lighter, expands, and looks evenly foamy. Do not keep stirring after it is combined: excessive mixing can make the foam collapse, while too little mixing leaves pockets of baking soda with a sharp, soapy taste.
Pour and flatten. Pour the foamy candy onto the prepared mat or parchment in one round puddle, roughly 3 to 4 inches (8 to 10 cm) across. Let it sit for about 10 to 15 seconds, until the shiny surface begins to settle but is still pliable. Set the lightly oiled flat press on top and press gently once to make a thin disc. Pressing too hard or too late can make the candy spread unevenly, crack, or stick to the tool. The candy and pan are extremely hot; do not touch the syrup or test it with a fingertip.
Mark the shape. Wait another 5 to 10 seconds, then place the cookie cutter on the candy and press only enough to leave a clear outline. Do not cut all the way through. Lift the cutter straight up. If the metal drags, wait a few more seconds before trying again; if you wait until the candy is fully hard, the outline may not take. Leave the disc undisturbed on the mat for about 10 minutes, until cool and crisp, before lifting or playing with the stamped shape.

Tips

Use a small, dry pan. Water droplets or greasy residue can make sugar seize or cook unevenly. A small pan keeps the shallow amount of sugar together, while a heavy base helps prevent hot spots. Wash and dry the pan completely before starting.
Keep the heat gentle. Sugar can go from melted to scorched in moments. If it is melting too quickly or coloring in patches, lift the pan off the burner briefly while stirring, then return it to lower heat. Pale amber is the goal; a very dark caramel will taste bitter.
Measure the baking soda accurately. A level 1/8 teaspoon is enough for this small batch. More soda does not make a better honeycomb; it can make the candy puff too much and leave a bitter or alkaline aftertaste. If your measuring spoon is larger, use a small pinch rather than a heaped spoonful.
Have a safe landing spot ready. Use a silicone mat or heat-safe parchment on a stable surface, and keep children and pets away from the hot pan and syrup. Avoid placing hot candy on a cold glass plate, which could crack from the temperature change. Let tools cool before washing; never handle the hot candy directly.

Serving Suggestions

Serve the candy only after it is fully cool and crisp. It is satisfying on its own as a small sweet, or you can set it beside a cup of tea or coffee as a crunchy treat. For a Squid Game-inspired snack, leave the stamped shape intact and provide a blunt toothpick or another small, clean tool for gently working around the outline. The point is to nibble or chip away carefully; the disc is fragile and can break suddenly, so it is not necessary to make the cutout come free in one piece.

For a casual movie-night platter, break a second batch into shards and serve them with other small sweets. Keep the pieces separate from moist foods, fruit, or sauces, which soften the crisp texture. Dalgona is very sweet, so a small piece is usually plenty. If serving children, let an adult handle the hot-sugar preparation and make sure the candy has cooled completely before it is offered.

Variations

Make a larger disc: For a wider candy, use 3 tablespoons sugar (38 g) and a scant 1/4 teaspoon baking soda (about 1 g). Use a broad pan, pour the foam promptly, and increase the disc size gradually; a larger pool is harder to flatten evenly. The same timing cues matter more than the exact clock, because burner strength and pan material change how quickly sugar melts.

Try a different outline: A small heart, star, flower, or simple geometric cutter works just as well as a circle, provided it has a clean edge. Use a cutter with no delicate narrow points for your first attempt; thin tips can snap as the candy cools. The shape changes the look, not the flavor, and you still want to press only a shallow outline rather than cutting through.

Use a different pressing tool: A flat-bottomed metal measuring cup or small metal spatula can stand in for a dedicated dalgona press. Lightly oil the contact surface and press straight down. A plastic tool is not a good substitute because hot sugar can soften or damage it, and a ridged base leaves an uneven surface. If the press sticks, pause briefly and allow the candy to cool a little more instead of pulling hard.

Keep the classic flavor: This basic version has only caramelized sugar and baking soda. Adding cinnamon, cocoa, or liquid flavoring can affect the foam, make the mixture gritty, or introduce moisture, so those additions are not recommended for a first batch. If you want a flavored serving, add a small dusting of dry cocoa to the plate rather than mixing it into the hot candy.

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. Once completely cool, store it in an airtight container at room temperature in a cool, dry place for up to 2 days. Put parchment between pieces if stacking them. Humidity is the main enemy: the candy absorbs moisture from the air, turns sticky, and can lose its brittle snap. Do not refrigerate it, since condensation when it comes back to room temperature can make it tacky.

This candy does not need reheating, and reheating is not a useful way to restore a softened disc; the sugar may melt, scorch, or stick to the container. If it has become damp or sticky, make a fresh batch rather than trying to crisp it again. For food safety, discard candy that has been contaminated by dirty hands or tools, and keep it away from raw ingredients and damp surfaces. The 2-day quality window is a practical texture guide, not a reason to leave it exposed on the counter.

Frequently Asked Questions

Is honeycomb candy from Squid Game the same as dalgona?
Dalgona is the familiar name for the Korean sugar candy shown in Squid Game; ppopgi is another name associated with the treat. It is made by melting sugar and adding a little baking soda, which creates tiny bubbles and a honeycomb-like interior. Recipes and shaping methods vary, but this simple version follows the same basic idea.

Why did my candy turn bitter?
The most common cause is overheated sugar. Pull the pan from the burner when the syrup is just pale amber and the crystals have dissolved. Sugar continues cooking from its own heat after the pan comes off the burner, so do not wait for a deep brown color. An excessive amount of baking soda can also give the candy a bitter, soapy taste.

Why did the candy not puff up?
Check that the baking soda is fresh, measured correctly, and stirred in immediately after the pan comes off the heat. If the sugar has cooled too much before the soda goes in, the mixture may not foam well. Stir just until the color lightens and bubbles appear; a long delay or vigorous stirring after foaming begins can reduce the lift.

How do I stop the cutter or press from sticking?
Use only a very thin film of neutral oil on clean metal, and work while the candy is warm but no longer liquid. A press applied immediately can sink into the syrup; one applied after the disc is hard will not make a clean mark. Wait a few seconds, then press gently and lift the cutter vertically. Avoid adding a lot of oil, which can leave greasy patches.

Can I make dalgona without baking soda?
Baking soda is what aerates the caramel and gives this candy its honeycomb texture, so omitting it makes a dense, hard sugar disc instead. Baking powder is not a reliable one-for-one substitute because it contains other ingredients and reacts differently. For the characteristic foamy candy, use a small, fresh amount of baking soda.

Can I double the recipe?
It is easier to make separate small batches than to double the sugar in one pan. A larger amount takes longer to heat and is more likely to color unevenly, while the foamed mixture sets quickly once poured. If making several candies, measure each batch in advance, clean and dry the pan between batches if sugar has scorched, and allow each disc to cool before stacking.

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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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