ROCK CANDY STICKS RECIPE RECIPES

Name: Dalgona Candy
Cook time: 5 min
Total time: 5 min
Yield: 1 candy
Cuisine: asian
Ingredients: 1 tablespoon granulated sugar; 1/8 teaspoon baking soda

DALGONA CANDY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Dalgona Candy Recipe | Food Network Kitchen | Food Network image

Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.

Provided by Food Network Kitchen

Categories dessert

Total Time 5 minutes

Cook Time 5 minutes

Yield 1 candy

Number Of Ingredients 2

Ingredients

1 tablespoon granulated sugar
1/8 teaspoon baking soda

Steps:

Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.
Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.
Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.

TOP SECRET RECIPES | GENERAL FOODS INTERNATIONAL COFFEES

Top Secret Recipes | General Foods International Coffees image

With just a few simple ingredients you can recreate the European-style coffees that come in rectangular tins at a fraction of the cost. Included here are clones for Cafe Vienna, French Vanilla Cafe, and Suisse Mocha. Since these famous instant coffee blends are created by Maxwell House, it's best to use Maxwell House instant coffee, although I've tried them with Folger's and Taster's Choice, and the recipes still work out fine. You'll also need a coffee bean grinder to grind the instant coffee into powder. When you're finished making the mix, you can store it for as long as you like in a sealed container, until you're ready for a hot coffee drink. When that time comes, measure some of the mix into a cup and add boiling water. Stir well and enjoy while watching shows about Europe on the Travel Channel to enhance the experience. Find more recipes for your favorite famous drinks here. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 70 calories

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DALGONA CANDY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.
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Reviews 3.6
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Category dessert
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Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.

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