Sugar Lollipop (설탕뽑기 | seoltangppopgi)

Sugar Lollipop (설탕뽑기 | seoltangppopgi)

A nostalgic Korean elastic sugar sweets which is basically made with sugar and baking pop!

Hardware:

• treated steel scoop
• chopstick to mix the sugar
• non-stick baking sheet or skillet to use as a base (or use material paper)
• elastic spatula
• hotteok press (or a bowl with a smooth, round base, around 4 to 5 inch distance across)
• treat cutter(s)
• candy sticks - discretionary

Fixings

• For each sweets
• 1.5 tablespoons sugar (white or brown)
• 1/16 teaspoon baking pop (around 2 to 3 little squeezes)

Guidelines

Assemble every one of the fixings and instruments prior to beginning.

Add 1.5 tablespoons of sugar to the scoop. Hold the scoop over low to medium low hotness. Whenever the sugar begins to liquefy around the edges, mix with a chopstick.

Keep on blending continually, controlling the hotness. In the event that it begins to smoke, raise the scoop a couple creeps over the hotness, and lower it closer once it chills a bit. Rehash as essential until the sugar totally softens with no knots, yet let it cool off a little prior to adding the baking pop.

Holding the scoop away from the hotness, mix in the baking pop.

Mix rapidly and vivaciously (20 to multiple times) until the baking soft drink is totally broken up and the foamy blend turns light caramel-variety. While mixing, you can carry the scoop nearer to the hotness briefly to keep it warm, yet don't allow it to puff up excessively lengthy. It will consume at the base

Pour the combination onto a non-stick baking sheet, skillet, or material paper, scratching with an elastic spatula. Place the tip of the discretionary candy stick into the combination.

Allow it to cool for 15 to 20 seconds. Then, at that point, delicately tap it to check whether it doesn't stick, and afterward press it as far as possible (for 4 to 5 seconds) to the ideal thickness. This forestalls the dalgona from adhering to the press.

Right away, stamp it with a cutout, solidly however not the whole way through. Instantly eliminate the shaper.

Notes:

Tips to assist you with making dalgona candy effectively

Assemble every one of the fixings and instruments prior to beginning.

Try not to consume sugar. Mix continually, and control the hotness by moving the spoon all over from the hotness.

When the baking soft drink is added, the blend will promptly start to froth and can consume rapidly. Get the spoon far from the hotness while blending in the baking pop. You can return to the hotness momentarily, if necessary.

Utilize a non-stick baking sheet or skillet or material paper as the base. The key is to allow the combination to chill a short while in the wake of spilling it out onto the base surface for 15 to 20 seconds. Then, at that point, tap it delicately to check whether it doesn't stick prior to squeezing it the whole way to the ideal thickness. Keep the base and press cool all time.

Certain individuals sprinkle the base with sugar and rub the press on it, or apply oil to keep the foamy combination from staying. Investigation and see which works for you the best.

Assuming that you're making mutiple, keep a pot of high temp water on the oven to flush off the scoop and the spatula between the clusters.

Store extra confections in an impermeable compartment in the ice chest or cooler. It endures many days in the cooler and months in the cooler.

Sugar Lollipop (설탕뽑기 | seoltangppopgi) VIDEO