Squid Game's Dalgona Candy


Recipe inspired by Squid Game + NY Times Cooking 

Ingredients + Tools

  • Metal ladle
  • Sheet of oiled parchment paper
  • Small skillet or saucepan
  • Wooden or metal chopstick
  • One heaping tablespoon granulated sugar
  • Pinch of baking soda

1. Add the sugar and the baking soda to the ladle and heat over a gas stove flame or other heat source, stirring consistently.  The sugar will turn a caramel color and become sticky.

2.  Pour onto the parchment and allow to cool for a moment. 

3.  Press the cookie cutter of your choice into the round, flat surface of the candy to create the shape.  


  • You should try cooking some chicken and sausage gumbo! Especially being in the cold some nights.

    I know you cook in smaller portions so you can adjust to your size ingredients if needed.

    Vegetable oil
    1/2 of a onion
    1/2 of a stalk of celery
    1/2 of a bell pepper
    Chicken stock
    1 link of Andouille
    Rotisserie chicken or 2 chicken thighs

    Garlic powder
    Filè powder (if you can find it)
    Tony’s or a Cajun seasoning

    1- (Making a Roux) Take the pot your going to be cooking this in and get it heated up and add 3/4 cup of vegetable oil to it. Let that warm up and add your 1 cup of flour and mix with lower heat setting on. Once mixed you want to keep stirring with a flat wooden spoon if you have one. You want to keep stirring this to keep from it burning. It’s easy to burn a roux and once it’s burnt you will have to restart. Over time this mixture will start to change colors. You want it to be the color of a chocolate bar.
    2- Once your roux is chocolate brown you want to add your cut up onion, bell pepper and celery to the roux. You want to keep stirring this and keeping it off the bottom. This is letting your vegetables cook down into the roux. I say 5-10 minutes let it cook down while stirring.
    3- Once you’ve cooked your vegetables down into your roux you want to add your chicken stock to the pot. You want to add 1 cup or 2 like I said depending on the size your cooking. Stir this up well and cut your fire up to a high heat till this comes to a boil.
    4- While that’s coming to a boil you can either take your rotisserie chicken and shred it up and throw it in the pot or if you decided chicken thighs you can have them boiled and shred that meat up and throw it in the pot.
    5- Cut up your link andouille into rounds and your can either sear it in a separate pan and then add it to the pot or you can just add it to the pot.
    6- You want to add your okra cut up to the boil. You don’t want to add it too soon because it will make your gumbo slimy. (Some people like to like that your preference).
    7- You want to let this slightly boil with a lid on it for 1-5 hours. (The longer the better)
    8- In the meantime you want to go ahead and make your rice and get it ready.
    9- Season your gumbo to taste. I like to just slightly cover the top of my boil with each seasoning I had listed. It always worked out just about right like that.
    10- Get a bowl of rice and add your gumbo to it!


  • You could try Barilla Penne Pasta with ranch and shredded mild cheese let the noodles cool be for you add ranch and cheese slapping

  • You should try my White Chicken Chili.
    2 Chicken Breasts
    8oz Jalepeno Cream Cheese
    1 Jalepeno
    1 Anaheim Pepper
    Green onion
    2 sticks of Celery
    Onion Powder, Garlic Powder, Salt, Pepper, and a little chili powder.
    1/2 cup of water, 1/2 c or chicken broth
    Half a can of spicy rotel (or a whole can up to you)
    Slow cook chicken for about 4 hours with a little olive oil and spices listed above. And then add all the other ingredients and cook it for another hour or 2. Easy meal and it’s delicious

    Blaine Shaffer
  • Hey Mav i love cooking and have some really good chicken tacos i know you would enjoy.

    Bonless chicken of your choice
    Cajun seasoning
    Cayenne pepper
    Salt and pepper
    Chili powder
    And a citrus blend seasoning

    Cut the chicken up into bit size pieces.
    Season the chicken to your liking i dont measure anything so im sorry. Then add the honey, just enough to cover it all, dont go to light or it will not make the sauce while cooking.
    Add your butter to the pan and start your process. Cook on a medium heat for about 10 mins, than raise it to high for about 3 to 5 mins, put the heat on low and let the sauce thicken and then turn it back up and finish off the cooking.
    Im sorry im not very good at being Betty Crocker, never would of thought of typing out a recipe but i tried. Anyways hope you enjoy my sweet but spicy chicken tacos. BEST tacos you will ever have hands down.

    Zach Sweezy
  • Hey whats up, a really love ur videos, i watching u from Czech republic and i want give some one of my favorite Czech meal thats called “Svíčková”. Sorry for my english.

    Raw materials 800 g of rear beef 300 g root vegetables (carrots, celery, parsley in the same proportion) 1 onion 50 g full mustard 2 tablespoons sugar 2 tablespoons vinegar 100 g of oil piece of butter 100 g smoked bacon 1 tablespoon flour (or as needed) 250 ml whipping cream 33% 3 bay leaves 5 pieces of new spices 5 balls of pepper lemon juice for flavoring salt broth

    Preparation process We stuff the meat with bacon fries (it’s great if we put it in the freezer for 0.5 hours) and fry it in oil or oil with butter (the butter won’t burn). How easy to pierce meat? Then we remove the meat and fry the roughly grated vegetables and onions. As soon as the carrots release the color, add the sugar and let it caramelize. Add mustard, spices, add vinegar, add meat and pour boiling broth. Place the pot or baking pan with the lid in the oven and bake until the meat is soft (approximately 1.5-2 hours in a medium oven). Then we remove the meat and spices, cut the meat and mix the sauce. If necessary, thicken the sauce with plain flour kneaded in milk and cook (flour must be cooked for at least 20 minutes), adding salt as needed. Soften the sauce with cream, season with lemon and a slice of butter, which we no longer cook. Serve with bread dumplings, garnish with a piece of lemon and cranberries.


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