Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons baking soda
- 1/4 teaspoon vanilla extract (optional)
- Cookies cutters with fun shapes (optional, for shaping)
- Cooking spray or parchment paper for baking
Instructions
- In a heavy-bottomed saucepan, melt the granulated sugar over medium heat. Continue to stir constantly to prevent burning until the sugar turns a deep amber color.
- Once melted, remove from heat immediately and add the baking soda quickly. The mixture will foam up vigorously—stir swiftly until well combined.
- Optional: Add a few drops of vanilla extract or food coloring to customize your cookies.
- Pour the bubbling toffee mixture onto a prepared baking sheet lined with parchment paper. Flatten with a spatula or use cookie cutters for fun shapes while still warm.
- Allow the honeycomb to cool and harden completely — this takes about 10-15 minutes at room temperature or use the Ninja SLUSHi Pro RapidChill Drink Maker to speed up cooling.
- Once cooled, break the honeycomb into small pieces resembling cookies or snaps.
- Use cookie cutters to press fun shapes for an authentic Squid Game challenge vibe.
- Optional: Decorate with edible glitter or chocolate drizzle for added visual appeal.
Notes
- Store your dalgona cookies in an airtight container at room temperature for up to 3 days.
- Keep away from humidity to prevent softening.
- For longer storage, refrigerate or freeze up to one month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Stovetop, No-Bake
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 50 Kcal
- Sugar: 12g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg