Dalgona coffee is a South Korean coffee drink that went viral on social media, particularly during the COVID-19 pandemic lockdowns. Different from traditional coffee lattes where milk is whipped, dagolna coffee focuses on whipping air into instant coffee until it achieves a rich and creamy consistency.
The name “Dalgona coffee” is derived from a popular South Korean honeycomb toffee candy called “Dalgona Candy.”
What if the bold aroma of Dalgona Coffee meets the crisp sweetness of Dalgona Candy?
With each sip, you will experience the smooth creaminess of the whipped coffee, complemented by the crunchy, sugary goodness of the Dalgona Candy. This is sure to become your preferred coffee choice, enjoyed 365 days a year!
What is dalgona candy?
Dalgona candy is a popular South Korean sweet treat that can be simply made from water, sugar, and baking soda. It has a special honeycomb-like texture and sweet, caramel, crunchy taste.
To make Dalgona candy, sugar is heated to a high temperature and then combined with baking soda. This process creates a chemical reaction that results in the candy’s unique bubbly and porous structure. Once the mixture has cooled and hardened, it is typically broken into bite-sized pieces, making it easy to enjoy and store.
Here are some tips for making dalgona candy at home:
1. Prepare Your Workspace: Have your baking sheet lined with parchment paper before you start making the candy. The pouring process need to be quick, so having everything ready in advance is essential.
2. Use a Spacious Saucepan: The hot syrup will bubble up vigorously. In this particular recipe, choose a saucepan that holds at least 2.5 quarts to prevent spillage.
3. Use a Candy Thermometer: To ensure your syrup reaches the right temperature (around 320°F/160°C), use a candy thermometer. If a candy thermometer is not available, make sure you boil the syrup until it reaches a golden amber color. Insufficient boiling may result in the candy failing to bubble up, as shown in the image below.
4. Avoid Stirring During Boiling: Once the sugar has dissolved, do not stirring the syrup while it boils. Stirring can cause crystallization, leading to a grainy texture in your candy.
5. Quick Addition of Baking Soda: Get the baking soda ready by the saucepan as the syrup boils. When adding baking soda, do it quickly and stir only until the baking soda is incorporated. Over-stirring can cause the bubbles to collapse, affecting the candy’s texture.
6. Safety First: Working with hot sugar can be dangerous. Use caution and handle the hot syrup carefully to avoid burns.
7. How to Clean the Pan: Dalgona candy can easily dissolves in hot water. Therefore, the most convenient way to wash the sticky saucepan after making the candy is to place it in the dishwasher. There’s no need to pre-rinse the saucepan, as the dishwasher’s hot water can effectively dissolves and cleans the remaining candy syrup.
- If your saucepan cannot fit in a dishwasher, just fill the pan with hot water and let it soak for a while. The hot water should dissolve the sticky residue quickly and make it easier to clean.
Tips for making dalgona coffee
1. Equal Parts Coffee, Sugar, and Water: The basic ratio for Dalgona coffee is 1 portion of instant coffee, 1 portion of sugar, and 1 portion of hot water. You can adjust the ratio based on your taste preferences. But adding too much water can cause the mixture too thin and hard to be whipped.
2. Hot Water Temperature: Use hot water, but not boiling water, to dissolve the coffee and sugar. Water that’s too hot can result in a bitter taste.
3. Whip Vigorously: Use a hand whisk, electric mixer, or frother to whip the coffee mixture vigorously. Keep whipping for 5 minutes or until it reaches the desired consistency.
4. Choose Your Milk: Dalgona coffee can be served over hot or cold milk. Use your favorite type of milk, whether it’s dairy, almond, soy, or oat milk.
5. Stir Well Before Enjoying: Garnish your Dalgona coffee with crushed Dalgona candy for an eye-catching presentation. When ready to enjoy, remember to stir everything well, ensuring the whipped coffee blends seamlessly with the milk and the Dalgona candy fully dissolves, releasing its delightful flavor.
EQUIPMENT
- Measuring cups and spoons
- Saucepan
- Baking sheet
- Parchment paper
- Silicone spatula
- Handheld milk frother (For whipping the coffee. Alternatively, you can vigorously shake the coffee in a bottle, though this method will require more time.)
INGREDIENTS
– For making dalgona candy
- 1 cup granulated sugar (About 220g)
- ½ cup water (About 115g)
- ½ tbsp baking soda (About 8g)
– For making dalgona coffee
- 2 tbsp instant coffee
- 2 tbsp granulated sugar
- 2 tbsp hot water
- 1 cup ice cubes
- 1 cup milk of your choice
- 2 pieces dalgona candy (or add to your taste)
INSTRUCTIONS
– To Make Dalgona Candy
1. Line a baking sheet with parchment paper. Set aside.
2. In a medium-sized saucepan, combine the granulated sugar and water over medium high heat. Stir the mixture continuously until the sugar dissolves completely. Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
3. Reduce heat to medium low, cook the syrup until it reaches a golden amber color, or until the syrup temperature reaches 320℉/160℃. This may take about 10 minutes, do not stir the mixture during this process.
4. Once the syrup has reached the desired consistency/temperature, turn off the heat. Quickly add the baking soda to the syrup and stir quickly using a silicone spatula for about 10 seconds. Stir only until the syrup bubbles vigorously. Over stirring may cause the bubbles to collapse.
5. Pour the hot mixture onto the prepared baking sheet and allow it to naturally spread out as it falls on the parchment paper. Do not using a spatula to spread it out.
6. Allow the candy to cool and harden at room temperature for about 1 hour, or until it is completely firm.
7. Once the candy has cooled and hardened, use your hands, a knife, or a hammer to break it into bite-sized pieces. Store in an airtight container in a cool, dry place for up to 1 month.
– To make Dalgona Coffee
1. Add 2 tbsps of instant coffee, 2 tbsps of sugar, and 2 tbsps of hot water to a bottle. Using a frother to whip the mixture for about 5 minutes until it becomes creamy and light in color. (If you don’t have a milk frother, you can also seal the bottle tightly with its lid and shake it vigorously. This method will take you about 10 minutes to get whipped coffee.)
2. Once the coffee mixture is whipped to a thick, creamy consistency, fill the glass with 1 cup of ice cubes and 1 cup of milk.
3. Top the dalgona coffee with 2 to 3 pieces of dalgona candy. Stir until the dalgona candies are fully dissolved before drinking.
My other drink recipes you will also like:
Dalgona Coffee with Dalgona Candy Topping
Equipment
- Measuring cups and spoons
- saucepan
- Baking sheet
- Parchment paper
- Silicone spatula
- handheld milk frother (For whipping the coffee. Alternatively, you can vigorously shake the coffee in a bottle, though this method will require more time.)
Ingredients
For making dalgona candy
- 1 cup granulated sugar (About 220g)
- ½ cup water (About 115g)
- ½ tbsp baking soda (About 8g)
For making dalgona coffee
- 2 tbsp instant coffee
- 2 tbsp granulated sugar
- 2 tbsp hot water
- 1 cup ice cubes
- 1 cup milk (any kind you prefer)
- 2 pieces dalgona candy (or add to your taste)
Instructions
To Make Dalgona Candy
- Line a baking sheet with parchment paper. Set aside.
- In a medium-sized saucepan, combine the granulated sugar and water over medium high heat. Stir the mixture continuously until the sugar dissolves completely. Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
- Reduce heat to medium low, cook the syrup until it reaches a golden amber color, or until the syrup temperature reaches 320℉/160℃. This may take about 10 minutes, do not stir the mixture during this process.
- Once the syrup has reached the desired consistency/temperature, turn off the heat. Quickly add the baking soda to the syrup and stir quickly using a silicone spatula for about 10 seconds. Stir only until the syrup bubbles vigorously. Over stirring may cause the bubbles to collapse.
- Pour the hot mixture onto the prepared baking sheet and allow it to naturally spread out as it falls on the parchment paper. Do not using a spatula to spread it out.
- Allow the candy to cool and harden at room temperature for about 1 hour, or until it is completely firm.
- Once the candy has cooled and hardened, use your hands, a knife, or a hammer to break it into bite-sized pieces. Store in an airtight container in a cool, dry place for up to 1 month.
To make Dalgona Coffee
- Add 2 tbsps of instant coffee, 2 tbsps of sugar, and 2 tbsps of hot water to a bottle. Using a frother to whip the mixture for about 5 minutes until it becomes creamy and light in color. (If you don't have a milk frother, you can also seal the bottle tightly with its lid and shake it vigorously. This method will take you about 10 minutes to get whipped coffee.)
- Once the coffee mixture is whipped to a thick, creamy consistency, fill the glass with 1 cup of ice cubes and 1 cup of milk.
- Top the dalgona coffee with 2 to 3 pieces of dalgona candy. Stir until the dalgona candies are fully dissolved before drinking.
Video
Notes
- Sprinkle it over treats like ice cream, puddings, cakes, or cupcakes to introduce both texture and flavor.
- Additionally, you can add it into both iced and hot beverages, such as coffee, tea, or hot chocolate, where it gradually dissolves, imparting sweetness and a delightful crunch.
- Another creative option is blending crushed Dalgona candy into milkshakes, offering a unique twist as the small candy bits add a satisfying crunch to the creamy shake.
I cooked it for too long, and it did not fluff up with the baking soda. Be sure to turn the heat very low after it reaches a boil.
I tried this twice, first time I burned the sugar a little bit (still good to me!) and the second I got it just right! （＾ｖ＾）
I also figure out how to froth by hand with whisk! Thank You!