Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon baking soda
- 1/2 teaspoon food-grade corn syrup (optional, for elasticity)
- Light cooking spray or oil for greasing
Instructions
- Line a baking sheet with parchment paper and lightly grease it.
- In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and bring to a boil.
- Cook until the mixture turns deep amber (about 5–7 minutes). Do not stir—swirl pan gently instead.
- Remove from heat and quickly stir in baking soda (mixture will foam rapidly).
- Pour immediately onto the prepared baking sheet in a thin, even circle (~6 inches diameter), about 1/4 inch thick.
- Let cool completely (10–15 minutes) until hard and glassy.
- Once cooled, use a toothpick or needle to trace a simple shape (circle, triangle, or star) into the surface without cracking through.
Notes
- Work quickly once baking soda is added—the mixture hardens fast.
- Use a candy thermometer for accuracy: ideal temperature is 300–310°F (hard-crack stage).
- For a subtle honey flavor, replace 1 tsp water with 1 tsp honey (but reduce total liquid by 1 tsp).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Boiling
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (about 15g)
- Calories: 60 Kcal
- Sugar: 15g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
