Dalgona candy

Ingredients:

• 1 tbsp. granulated sugar
• 1/8 tsp baking soda
• Special equipment: 120ml stainless steel ladle (8cm diameter), metal chopsticks, hotteok press (see note), silicone baking mat, cookie cutters of any shape from 2.5cm to 7cm, ice cream sticks

Preparation:

1. Line a baking sheet with a silicone mat and place 1 popsicle stick in the center. Set aside.
2. Place a ladle over low heat, about 5 cm above the flame, and add the sugar. Stir with chopsticks until the sugar dissolves and turns pale yellow (it should resemble diluted honey and smell like caramel), about 2 minutes.
3. Add the baking soda and stir vigorously for 5 seconds, holding the ladle 5 cm above the flame, then remove from the heat. Continue stirring until the baking soda is completely dissolved and the sugar has doubled in volume, become foamy, and has turned a light caramel color, about 10 seconds.
4. Immediately transfer the mixture to the tip of a popsicle stick on a silicone mat. Arrange it so that the candy is round. Quickly press lightly with a hotteok press until the candy is 8 cm in diameter, holding for 3-5 seconds.
5. When the caramel begins to set, carefully lift the press and immediately press the cookie cutter into the caramel, being careful not to push it all the way in. Hold the cutter in place for 5-10 seconds. Remove it and let the caramel harden for 2-3 minutes. If you're making multiple candies, rinse the tools in hot water and dry them completely before making the next batch.
6. Note
   
   A hotteok press is a round, stainless steel-lined device that is traditionally used to make Korean sweet pancakes, but is also ideal for making dalgona candy.