Step 1

Gather all the ingredients and tools before starting.

Step 2

Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.

Step 3

Continue to stir constantly, controlling the heat. If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Step 4

Holding the ladle away from the heat, stir in the baking soda.

Step 5

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom

Step 6

Pour the mixture onto a non-stick baking sheet or a skillet, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.

Step 7

Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn't stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Step 8

Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.