- 500 grams Sugar
- 25 grams Baking Soda
- 100 grams Water
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!