Korean Honeycomb Toffee | a.k.a. Mega Dalgona

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Korean honeycomb candy is very similar to the dalgona from Squid Game, but it requires more baking soda and is usually made into a much larger size.

▶Korean Honeycomb Toffee (mega dalgona)◀
Sugar (white sugar) 100g
Water 30ml
Baking Soda 3g (this ranges between 2.5~5g)

① Boil the sugar & water in a saucepan until you reach a light brown (amber colour) add the baking soda
② Stir it well.
③ Pour it onto parchment paper/silicon mat.

⊙How to store/Shelf life⊙
Dalgona is not meant to be left outside for days – not because it goes off (it won’t) but because it’ll become sticky very quickly, especially in humid conditions. It’s easy & quick to make a dalgona candy, so just make enough to be eaten within a few hours! It you must store it, then store it in the freezer for weeks. (although it’ll become sticky when it comes out of the freezer)

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Oven: UNOX Bakerlux Shop.Pro Convection oven
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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#dalgona #squidgame #honeycombtoffee #hanbitcho #sugarlane

[CookChad]

i worked to a michelin star restaurant and i tasted this honeycomb it was bitter and i wondered why now i know what happened. great insight as always chef!

[hboyO]

Thanks i was looking for a tutorial for fluffy and large dalgona! I only got it once or twice making it with water, i didn't realize I used so much baking soda :)

[liviechung]

Hey Hanbit, many thanks for an absolutely fantastic demonstration on Mega Dalgona. Rest assure you're not the only guy out there studying the intricate details to a well-made dalgona. I have done so just as you did for the uncountable pieces I've made & also for comparisons with low-carb sugar alternatives to serve to others who are diet-restricted or sugar sensitive, so they won't miss out on little sweet pleasures too !

[jhasjaclio]

I love all the explanations. I learned so much from you. Thank you!

[louieboy]

Here’s a tip! If you don’t have a silicone mat, just put flour or starch on a pan or dish, spread it and pour it there, this will prevent sticking!

[crimsonkiras]

Love the explanations and scientific approach! Thank you!!

[wanyichou]

Science class!! Loved the video as always :)

[gaze]

Another piece of advice: be very careful with the mixture at all stages of the recipe. Molten sugar is wicked on its own, but when it's rapidly expanding and frothing from the baking soda, it will be easier to get it on yourself. Be VERY careful while mixing and pouring, and do NOT touch it until it has completely cooled.

[tihomirhaluzan]

Whoa, it loooks so good It's like achieving that honeycomb texture in a croissant. I will have to try this. Thanks for such detailed tipps. You make it look so easy 😁

[swtmiffy]

Thanks for easy recipe of honey comb, just straight forward no honey or glucose. It’s also good with gin and tonic. 🍹

[TuAmigoElMorrocoy]

His voice is so soothing, I would listen to him narrate a documentary

[lubnameem]

Thank you so much
You are a I saw so many dalgona videos and tried making it but I failed badly !!
But after seeing your video I tried again and guess what I did it in first
I'm super happy 😊😊
Thank you thank you thank you so so so much

[Habibee]

Today I finally try and follow the measurements and tips. I made it perfectly. Thank you Chef Hanbit 😍 tonight will finally do the dalgona latte. Hmm will be using instant coffee though but I will follow your tips as well

[vnellekim]

I really love your way of teaching! 🤍✨

[yukjochea]

Thanks Chef Hanbit for sharing this Honey comb recipe. 🥰👍🙏🙏

[victortestroom]

You're awesome! Continue doing perfect recipes like that one. The only thing I didn't understand is how much water you add and I would like to understand it, so I can try to make it 😅

[regionalcinema]

Wonderful explanation! I really learn a lot from you 😊

[phonepianist]

Yay it's finally out, Ive been waiting my whole day, aneyong btw hehe, I love honeycomb, can I call u Han?do you know yiruma?he's a South Korean pianist, I'm a fan of him hehehe

[carinasamaniego]

I made this today and it is a success! Thank you!

[rpgreviews]

Hi Hanbit, many thanks for the video and explanations!
Can you please help with 2 questions?
1. What temperature should the caramel reach? (I prefer measuring over eyeballing the color)
2. How do you clean up the sauce pan and spatula? 😋 Will the leftovers melt easily with boiling water?

Looking forward to your next videos!