Phew, it has been quite crazy these past few months… I don’t mean to be a debbie downer, but it’s really so hard to even begin to process and unpack everything that is going on around me. Thankfully, there is so much more for me to be thankful for in my life. I don’t know about you guys but I’ve just been trying hard to stay busy and focused during these hard times!
The viral Dalgona Coffee may not be as popular anymore but these Dalgona Chunks are so yummy to have in your pantry! This recipe makes about 18 oz, so you’ll be stocked up for a while!
What do you use these Dalgona Chunks for?
There’s so much you can do with these golden chunks of goodness! For instance, I love to add a scoop full to my iced coffee as a sweetener or sprinkle some on top of my Dalgona Coffee as a crunchy topping!
Also, you can make Dalgona Milk Tea by adding about two tablespoons of these Dalgona Chunks to a glass of iced milk of your choice!
The combinations are endless!
3 Ingredients needed for this recipe:
- Baking Soda
- Granulated Sugar
- Water
Everyone probably has these ingredients in their kitchen!
You combine the sugar and water in a pot and bring it to a boil on medium-high heat.
You’ll want to simmer this for about 5-7 minutes, until the sugar turns a light yellow color and 170ºC. Its best to use a candy thermometer or temperature reader.
Once the sugar is at the right temperature, you’ll want to add the baking soda and stir evenly and quickly! Pour out the mixture onto a parchment paper lined baking sheet and let it cool. Then, break it up into smaller pieces and store away in a airtight container!
Super quick and easy!
Dalgona Chunks (Korean Style Honeycomb Toffee)
Ingredients
- 500 grams sugar
- 25 grams baking soda
- 100 grams water
Instructions
- In a heavy bottomed pot, add sugar and water. Bring to a boil and simmer for about 6-8 minutes, until the sugar turns into a light yellow/caramel color. If you have a thermometer or temperature reader, it should be 170ºC / 338ºF. In the meantime, prepare a baking sheet with parchment paper.
- Take the pot off the heat and stir in the baking soda. Make sure to stir quickly and evenly, as the dalgona tends to harden quickly. Pour the dalgona mixture onto the prepared baking sheet and let it cool completely, about 5-7 minutes.
- Break up the hardened dalgona toffee into chunks using your hands or a wooden spoon. Enjoy!
