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

Video Description

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 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. By the way, here is the Squid Game Dalgona Candy video: https://youtu.be/U9uhgf0ISJs Just in case you're looking for the dalgona kit: https://amzn.to/3FnH1IL ▶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) ------------------------------- Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer --------------------------------------------------- ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★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. ★Instagram★ https://instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english #dalgona #squidgame #honeycombtoffee #hanbitcho #sugarlane