How To Make The Squid Game Cookie: Your Ultimate Dalgona Challenge Guide

By Prof. Leonard Harris IIIJul 16, 2025

Have you ever watched a show and thought, "Wow, I really want to try that myself"? Well, for many, that feeling came with the global phenomenon that introduced us to the thrilling, and frankly, a bit nerve-wracking, challenge of the Dalgona candy. This isn't just any sweet treat; it's a test of steady hands and, perhaps, a little bit of luck, so it's almost like a real game you can play right in your own kitchen.

Making the Squid Game cookie, or Dalgona as it's truly known, is a lot more than just whipping up a dessert. It's about recreating a moment of intense suspense, a tiny, edible replica of the challenge that captivated so many. People are still talking about it, you know, and wanting to try their hand at it. It's a fun project for anyone who enjoys a bit of a culinary adventure, or, you know, just wants to see if they've got what it takes to pick out that shape without breaking the whole thing. This guide is here to help you get started.

So, if you're ready to put your patience and precision to the test, and perhaps enjoy a very sweet reward afterward, then you've come to the right place. We'll walk you through each step, making sure you have all the tips and tricks to make your very own perfect Dalgona candy, the kind that might just make you feel like a winner, even if there's no grand prize at the end, just a delicious snack. It's actually pretty satisfying when you get it right.

The Sweet Challenge: What is Dalgona Candy?
Gathering Your Tools and Ingredients
- Essential Ingredients
- Kitchen Tools You'll Need
Step-by-Step Guide to Making Dalgona Candy
Troubleshooting Common Dalgona Dilemmas
Tips for Dalgona Success
Frequently Asked Questions About Dalgona Candy

The Sweet Challenge: What is Dalgona Candy?

Dalgona, sometimes called ppopgi, is a classic Korean street snack that has been around for ages, long before it became a global sensation. It's essentially a simple honeycomb candy, made from just sugar and a tiny bit of baking soda. The real fun, you know, comes from the challenge part: trying to carefully poke out a specific shape from the fragile candy without cracking the rest of it. It's actually a pretty tricky thing to do, requiring a lot of focus and a light touch. This sweet treat really gained a lot of attention because of its role in that popular streaming show, making it a must-try for many.

Gathering Your Tools and Ingredients

Before you start, it's a good idea to have everything laid out and ready. This candy-making process moves pretty quickly, so you won't have time to go searching for things once the sugar starts melting. Having your setup prepared can really make a difference, you know, in how smoothly everything goes. It's just like getting ready for any sort of cooking project, really.

Essential Ingredients

You only need two things, which is pretty neat. First off, you'll want some plain white granulated sugar. This is the main component, obviously. Then, you need a little bit of baking soda, the kind you use for baking, that is. Make sure it's fresh, because old baking soda might not react as well, and that's something you definitely want to avoid for the right texture. That's pretty much it for the actual stuff you put in.

Kitchen Tools You'll Need

For tools, you'll want a metal ladle, the kind with a long handle, for melting the sugar. A non-stick silicone mat or a piece of parchment paper is also pretty important, as this is where your candy will cool. You'll also need a flat, heavy object, like a metal press or the bottom of a small, sturdy glass, to flatten the candy. And of course, the cookie cutters for those iconic shapes – circles, triangles, stars, or umbrellas. A toothpick or a thin skewer will be handy for the actual "game" part, too. It's good to have everything within reach, honestly.

Step-by-Step Guide to Making Dalgona Candy

Alright, let's get into the actual process. It's a series of quick actions, so paying attention to each step is key. You'll want to move with a bit of speed, but also with care, you know, to get the best results. It's a little bit of a dance, really, between heat and timing.

Step 1: Getting Your Workspace Ready

First things first, set up your non-stick silicone mat or parchment paper on a flat, heat-resistant surface. Make sure it's somewhere you can work quickly and comfortably. Have your metal press or glass, and your cookie cutters, right next to it, ready to go. You might even want to lightly grease the press and cutters with a tiny bit of neutral oil, just a whisper, to help prevent sticking. This preparation really helps things flow better, apparently.

Step 2: Melting the Sugar Just Right

Put about two tablespoons of granulated sugar into your metal ladle. Hold the ladle over a low to medium heat source, like a gas burner or an electric stove. Keep the heat pretty gentle, you know, so the sugar melts slowly and evenly without burning. You'll want to stir it constantly with a toothpick or a small skewer. It will start to clump, then melt into a clear, amber liquid. This part takes a little patience, actually, to get that perfect golden color.

Step 3: The Magic of Baking Soda

Once your sugar is fully melted and has a nice, clear, golden-brown color, quickly remove the ladle from the heat. Add a tiny pinch of baking soda – we're talking about a quarter of a teaspoon, maybe even less. Stir it in very quickly. The mixture will immediately start to foam up and turn a lighter, opaque golden color. This is the part where the magic happens, giving the candy its signature airy, crisp texture. Don't overmix here, just a few quick stirs will do it, otherwise, it might get too stiff.

Step 4: Pour, Press, and Stamp

As soon as the mixture foams, pour it quickly onto your prepared non-stick mat or parchment paper. Don't delay, because it hardens fast. Let it sit for just about 10 to 15 seconds, allowing it to cool slightly but still be warm enough to work with. Then, gently but firmly press it down with your greased metal press or glass, aiming for a thickness of about a quarter-inch. Immediately after pressing, gently press your greased cookie cutter into the flattened candy. Don't press all the way through, just enough to make a clear impression. This step needs to be pretty quick, you know, before it cools too much.

Step 5: The Cooling and Release

Now, let your Dalgona candy cool completely on the mat. This might take a few minutes. Once it's totally cool and firm, you can carefully peel it off the mat. If you used parchment paper, it should lift off pretty easily. And there you have it, your very own Squid Game cookie, ready for the challenge! You can then use a toothpick to try and separate the inner shape, just like in the show. It's pretty cool when it works out.

Troubleshooting Common Dalgona Dilemmas

Making Dalgona can be a little tricky at first, and it's quite common to run into a few issues. Don't get discouraged if your first attempt isn't perfect; it's all part of the learning experience. Even experienced bakers have their off days, so you know, just keep trying. Here are some common problems and ways to fix them.

Sugar Burning Too Quickly?

If your sugar is turning dark brown or smelling burnt before it even fully melts, your heat source is likely too high. You need a very gentle, consistent heat for this. Try moving the ladle further away from the flame, or using a lower setting on your stove. Melting sugar slowly is key to getting that beautiful golden color and avoiding a bitter taste. It's about patience, really.

Not Foaming Up Enough?

This usually means one of two things. Either your baking soda isn't fresh, or you didn't add quite enough of it. Baking soda loses its potency over time, so make sure you're using a fresh box. Also, ensure you add the right small amount; too little, and you won't get that airy texture. Some people, you know, find that adding a tiny bit more than a pinch helps if their soda is a little older. It's a delicate balance, obviously.

Sticking to Everything?

If your Dalgona is sticking to your press or your cookie cutter, you probably didn't grease them enough. A very light layer of neutral oil, like vegetable or canola oil, on the surfaces that will touch the hot candy is pretty important. Also, make sure your silicone mat is truly non-stick, or that your parchment paper is good quality. Sometimes, you know, the surface itself can be the problem. It's a common issue, really.

Breaking When You Try to Remove It?

This can happen if the candy is too thin, or if it hasn't cooled completely. Make sure you press it to an even thickness, not too thin, but not overly thick either. Also, give it enough time to cool and firm up completely before you try to peel it off the mat or parchment paper. Trying to move it too soon is a common mistake, so just be patient. Sometimes, you know, it just needs a few more moments to set up properly.

Tips for Dalgona Success

Making Dalgona candy is a bit of an art, and practice really does make perfect. Here are a few extra pointers to help you get it right every time. It's like anything new, you know, the more you do it, the better you get. These tips are pretty helpful, honestly.

First off, humidity is a big factor. Dalgona candy doesn't do well in very humid conditions; it tends to get sticky and lose its crispness. Try to make it on a dry day if you can, or in a room with a dehumidifier running. This can make a huge difference in the final texture, you know, how it feels when you bite into it. It's something people often overlook.

Second, speed is your friend once the baking soda goes in. The mixture starts to harden very quickly, so you need to pour, press, and stamp without hesitation. Have everything ready and within arm's reach. It's like a little race against time, but a fun one. You really have to be on your toes, basically.

Also, don't be afraid to experiment with the amount of baking soda just a tiny bit. A little more can make it foam up more, resulting in a lighter, more brittle candy, which might be easier for the "game" part. A little less will make it denser. Find what works best for your taste and your challenge. It's a matter of personal preference, you know, how you like it to turn out.

Finally, remember to be gentle when pressing the cookie cutter. You just want to make an impression, not cut all the way through. Too much pressure, and you might break the whole thing before the game even begins. It's a delicate touch, really, that makes all the difference. Learn more about sugar work techniques on our site, and for other fun kitchen challenges, you might enjoy trying out this page for more exciting recipes.

Frequently Asked Questions About Dalgona Candy

People often have questions about making this unique candy, so we've put together some answers to the most common ones. It's pretty normal to wonder about these things, you know, especially when you're trying something new. These should clear up any confusion you might have.

Can I use brown sugar instead of white sugar?

While you technically *could* use brown sugar, it's not really recommended for Dalgona candy. Brown sugar contains molasses, which can make the candy softer and chewier, and it might not get that characteristic crisp, brittle texture that Dalgona is known for. It also tends to burn more easily. For the best results, you know, sticking with white granulated sugar is definitely the way to go. It's just what works best for this particular treat.

How do I store Dalgona candy to keep it from getting sticky?

Dalgona candy is very sensitive to moisture in the air, so it will get sticky pretty quickly if not stored properly. The best way to keep it crisp is to store it in an airtight container at room temperature. You might even want to add a food-safe desiccant packet, like one you'd find in a vitamin bottle, to absorb any extra moisture. Don't put it in the fridge, as that can actually make it more sticky due to condensation. It's a little bit finicky, you know, but worth it for the crispness.

What if I don't have a metal ladle? Can I use a regular pot?

You can try using a very small, heavy-bottomed pot or saucepan instead of a ladle, but it can be a bit trickier to control the heat. The ladle allows for more direct and precise heat application. If you do use a pot, make sure it's non-stick or very clean to prevent the sugar from sticking and burning. Keep the heat very low and stir constantly. It's just a little bit harder to manage the temperature, you know, so be extra careful. For more detailed insights on candy-making tools, you could check out resources like Serious Eats' guide to candy-making equipment.

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