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

I have found it helpful to first sift or put the baking soda through a wire mesh strainer to eliminate small clumps. It mixes better that way.

Você é maravilhoso, gratidão!👏👏👏🙋‍♀

Hi what if im using sugar cane sugar is it fine?

Chef can these be made in cube size in silicon moulds pls

👩‍🔬🪄 Thanks so much, a fave 🐝💚🎠🫖

Fantastic😊❤❤❤❤❤❤❤😊

I tried to make once it failed then i tried again it was successful now i tried again for so many times it was failed it turns to sugar instead ..i follow the same procedure ,what is the problem?😢

Hi can i use any kind of pan for this?or do i need to use aluminum or stainless?

You r the best chef tq chef

😊😊😊😊

I added 7 g of baking soda for 200 g of sugar, the baking soda taste is so strong.

hi hanbit, how do you keep it fresh and crispy? i put in the bottle air tight and i. realise no longer crispy and abit sticky. Any advise? thank you!

We call this hokey pokey and cover it in chocolate

🤓







so good🤓

W.. Yummy...

it tastes so good but cleaning the saucepan after is a pain

oh how I LOVE your channel Hanbit! I can't wait to make this. Thanks to you, I overcame my fear of trying the dry caramel. I figure if I can handle that, I can make Mega Dalgona. Thanks again.

Measurement of sugar and water please?

If there is no baking soda what is optional to use?

Can we do this with honey? 🤔🤔

Look so yummy!!! Definitely I’ll make it!

No honey in honeycomb toffee?

I still keep getting the baking soda taste in it 😑

How much is the amount of water?

Great videos! I have few questions and hopefully you can help me with it. Why wet caramel method for dalgona? And is there any tips to make it in larger batch? It takes quite long to make wet caramel in larger batch. Thanks in advance, keep making videos, love your works

Hi just want to ask what is the best option to store it and keep it crunchy? I tried to store it in fridge but it became moist.

Hi from Philippines! 🤗 May I ask how long can you store the dalgona candy?

Thank you so much chef!!!!!!
You are a legend..... I saw so many dalgona videos and tried making it but I failed badly !!
But after seeing your video I tried again and guess what I did it in first try!!!!!!!!
I'm super happy 😊😊
Thank you thank you thank you so so so much

Why did mine come out so white?

Today I finally try and follow the measurements and tips. I made it perfectly. Thank you Chef Hanbit 😍 tonight will finally do the dalgona latte. Hmm will be using instant coffee though but I will follow your tips as well

How much water in cups
Jow much sugar in cups
How much baking soda teaspoon?

I must need better lighting in my kitchen. Ive attempted this so many times and only once was the texture AND the taste right.

Hi chef hanbit! Today is a particularly humid day in my country and it did not become dalgona. Will it really deflate or is it my doing? I've made this before and it was fine. Now it wont comply :(

Where to store the dalgona candy?

Very nice and tasty

Thank you Chef, i been looking into this recipe for my cake :)

I made this today and it is a success! Thank you!

Does the temperature of the sugar strictly needs to be room temp? Last couple of times I made it, the sugar was straight out of the fridge and it started to crystalize before it achieved any color. I didn't even stir it a single bit.

Please make some tapas dessert please

Hanbit, you are great. I love your videos. Thank you so much for sharing.

Another piece of advice: be very careful with the mixture at all stages of the recipe. Molten sugar is wicked on its own, but when it's rapidly expanding and frothing from the baking soda, it will be easier to get it on yourself. Be VERY careful while mixing and pouring, and do NOT touch it until it has completely cooled.

This is so delicious with BOMBOLONI specially if the filling was dulce de lèche

I hope you share your Bomboloni recipe soon 🤤😋

Why did my mixture harden before I reached the light brown color?? 😭😭 Could it be that the heat was high so the water evaporated too quickly?

Hello Chef, can you put the amount/cost per serving of your recipes?

Hey Hanbit, many thanks for an absolutely fantastic demonstration on Mega Dalgona. Rest assure you're not the only guy out there studying the intricate details to a well-made dalgona. I have done so just as you did for the uncountable pieces I've made & also for comparisons with low-carb sugar alternatives to serve to others who are diet-restricted or sugar sensitive, so they won't miss out on little sweet pleasures too !

I made this a year ago and it was too bitter😓Thank you for this🧡🧡🧡

I tried making it twice. First attempt turned out to be quite flat, so on the second one i tried adding more baking soda (1 teaspoon for 150g of sugar). The second attempt had much more volume and color looked just right, but air bubbles were tiny and it had strong baking soda aftertaste. How come bubbles in my were tiny, like in latte foam; and not big, like in honeycomb?

Thank you for your video! But I’m having trouble with browning the sugar, when the sugar haven’t turns to light brown color yet, the sugar already turns carmelized😨is there something that I’m doing wrong?🙏🏼🥺

I really love your way of teaching! 🤍✨

I and sorry but I don’t like the inside look because I have hole phobia