Dalgona Toffee Burns When Adding Baking Soda
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer.
So basically it's 4tbsp of white sugar,1tbsp wate, 1tsp of baking soda.
It seems to me that no matter how lightly I caramelise my sugar I end up with a very dark toffee brittle as the baking soda seems to darken it. I even end up with a lighter ring around the outside and the inside is a much darker crumb.
The texture is perfect, melt in your crumble that can be crumbled over a glass of milk and it's delicious, but it's an acquired taste and I'm struggling to get it to the perfect level of caramelised.
Any suggestions or anyone have experience with this style of puffed candy using baking soda?
Pictures about "Dalgona Toffee Burns When Adding Baking Soda"
Is dalgona candy supposed to taste burnt?
Dalgona have a nutty, sweet taste similar to toasted or burned marshmallows and a light, toffee-like texture. Since these bring back childhood memories and are so easy to make, I'll definitely be cooking these \u2014 and playing the game \u2014 again.Can I use baking powder for dalgona candy?
Although baking powder is also a leavener like baking soda, but you cannot substitute baking soda with baking powder to make this Dalgona candy.How do you keep dalgona from sticking?
Let the sugar cool for 10 to 15 seconds before lightly pressing it down with the dalgona press or bowl. Lift and press a couple of times, before pressing it all the way to your desired thickness. This is to prevent the dalgona from sticking to the press/bowl.Korean Dalgona Candy | SIMPLE TIPS to Avoid Failing and Burning Dalgona Candies
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Nicole Michalou, Nicole Michalou, Nicole Michalou