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Korean honeycomb candy is very similar to the dalgona from Squid Game, but it requires more baking soda and is usually made into a much larger size.

By the way, here is the Squid Game Dalgona Candy video:    • [Squid Game] Dalgona Candy (failproof...  

Just in case you're looking for the dalgona kit: https://amzn.to/3FnH1IL

▶Korean Honeycomb Toffee (mega dalgona)◀
Sugar (white sugar) 100g
Water 30ml
Baking Soda 3g (this ranges between 2.5~5g)

① Boil the sugar & water in a saucepan until you reach a light brown (amber colour) add the baking soda
② Stir it well.
③ Pour it onto parchment paper/silicon mat.

⊙How to store/Shelf life⊙
Dalgona is not meant to be left outside for days – not because it goes off (it won’t) but because it’ll become sticky very quickly, especially in humid conditions. It’s easy & quick to make a dalgona candy, so just make enough to be eaten within a few hours! It you must store it, then store it in the freezer for weeks. (although it’ll become sticky when it comes out of the freezer)

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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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For more online classes please visit: https://sugarlane.kr/english

#dalgona #squidgame #honeycombtoffee #hanbitcho #sugarlane