Dalgona (Sugar Candy)

Gather all the ingredients and tools before starting.

Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat. If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom

Pour the mixture onto a non-stick baking sheet, skillet, or parchment paper, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.

Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn't stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.