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Squid Game Cookie (Dalgona Candy)

Squid Game Cookie Recipe brings the viral honeycomb candy challenge straight to your kitchen with a crispy, caramelized treat that tastes as good as it looks. Made with just sugar and baking soda, this dalgona candy gets pressed with fun shapes that you can carefully try to pop out without breaking, just like in the show.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: Korean
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons granulated white sugar per cookie
  • 1 small pinch baking soda per cookie about 1/8 teaspoon

Equipment

  • Metal ladle or small metal measuring cup
  • Portable butane burner or gas stovetop
  • Parchment paper or silicone baking mat
  • Metal cookie cutters in simple shapes
  • Metal spatula or flat press
  • Wooden chopstick or skewer for stirring
  • Heat resistant gloves or towel

Method
 

  1. Set out your parchment paper on a heat resistant surface and have your cookie cutters, spatula, and baking soda measured and ready to go. Once the sugar starts melting, everything happens fast, so you need all your tools within arm's reach.
  2. Place 2 tablespoons of sugar in your metal ladle and hold it directly over medium heat, keeping the ladle about 2 inches above the flame. Stir constantly with your chopstick as the sugar begins to melt around the edges.
  3. Continue heating and stirring until all the sugar has melted and turned a light amber color, similar to honey. This takes about 2 to 3 minutes over medium heat. Watch the color carefully because sugar goes from perfect to burned in about 5 seconds.
  4. Remove the ladle from heat immediately and add your pinch of baking soda. Stir quickly for about 3 seconds until the mixture turns opaque and starts to foam up.
  5. Quickly pour the foamy mixture onto your parchment paper in a circular puddle. Immediately place another piece of parchment on top and use your metal spatula or flat press to flatten it into a thin disc about 1/8 inch thick. Work fast because the sugar starts hardening within 10 seconds.
  6. While the candy is still warm but starting to set (about 5 to 10 seconds after pressing), remove the top parchment and press your cookie cutter gently into the center to create an outline. Do not press all the way through.
  7. Let the candy cool on the parchment for about 2 minutes until completely hardened. You will know it is ready when it stops feeling warm to the touch and has turned from translucent to opaque.
  8. Carefully peel the cooled candy off the parchment paper. Use a needle, pin, or your fingernail to gently trace and pop out the stamped shape without breaking the outer cookie.

Notes

Keep your heat at medium and remove the sugar from the flame the moment it turns golden amber. The sugar continues cooking from residual heat, so pulling it early prevents that bitter, burned taste. Start with simple shapes like circles, triangles, or stars. Store in an airtight container at room temperature for up to 3 days with parchment paper between cookies to prevent sticking.