This post may contain affiliate links. Please read my disclosure policy for details.
Make some Korean dalgona in just 5 minutes then use it to make an iced coffee with a delicious caramel hint. This popular drink has been trending in Korean coffee shops and you can now make it at home!

If you’ve seen Squid Game, you already know what dalgona (honeycomb toffee) is! This iced latte topped with dalgona has been a hit in Korea and is now trending all over the world.
The best part? It’s made with just 5 simple ingredients you probably already have at home. It’s the easiest way to bring those cozy Korean coffee shop vibes right to your living room. And trust me, you won’t be able to resist those sweet honeycomb toffee pieces melting into your iced coffee. It’s so good!
You’ll find different versions at different coffee shops. Check out the photo of the dalgona latte I had at Gong Mi Hak in Seoul (see the below photo – left-hand side latte). It has the regular-sized dalgona candy on top. By the way, here’s my dalgona candy recipe if you want to make the exact same small-sized one.

Dalgona latte VS Dalgona coffee
During the pandemic, Dalgona Coffee went viral. Originating in South Korea, it’s made by whipping instant coffee, sugar, and hot water into a frothy cream, which is then added to milk (hot or iced). This drink became a hit on social media for its creamy texture and simple ingredients.
On the other hand, the Dalgona Latte is a different drink entirely. While it shares the name with Dalgona Coffee, it’s made with actual dalgona candy – the traditional Korean sweet made from sugar and baking soda. The candy melts into the milk, adding a rich, caramel-like sweetness.
Key differences
- Dalgona Coffee: Instant coffee, sugar, whipped into a creamy topping over milk. Coffee-forward with a frothy texture.
- Dalgona Latte: Made with dalgona candy, which gives it a delicious caramel flavor when melted into milk.

I made dalgona candy, can I use them for making this dalgona iced latte?
For this iced latte, you’ll want slightly thicker pieces of dalgona. This way, they’re a bit more airy than the compact, traditional dalgona candy and will float nicely on top of your milk. Bigger pieces will also absorb the coffee and latte flavors better.
But hey, if you’ve just made a big batch of traditional dalgona candy, feel free to use those for your latte! Just keep in mind they might not float as well on top, but the taste will still be amazing!

How to make an XXL dalgona candy?
The ingredients are pretty simple. Got sugar? Got baking soda? Then you’ve got yourself some dalgona! Just remember, don’t burn it! 😊
Ingredients
- 5 tbsp sugar
- 1 tsp baking soda
Instructions
- In a small pan, add the sugar. Turn your stove to medium-high heat – if using a gas stove, use medium-low heat as gas stoves are usually more powerful. Using wooden chopsticks or another small tool, stir the sugar constantly. The sugar will clump into small lumps before melting.
- Once the sugar has fully melted and turns a light brown color, remove the pan from heat and add the baking soda. Stir vigorously until the mixture thickens. If the sugar starts to harden, place the pan back on the stove for a few seconds to soften it.
- Pour the mixture onto a baking sheet and let it cool. To cool it faster, you can place it in the fridge for about 15 minutes.
- Once hardened, use a rolling pin to break the dalgona into small pieces.
⚠️IMPORTANT TIP: Don’t burn your caramel! Make sure to remove the pan from heat as soon as all the sugar has melted, and pour the dalgona out of the pan right after the baking soda and caramel have combined and expanded in size.

How long can I keep the dalgona candy?
One day max. I once kept honeycomb toffee for 2 days at room temperature, and they half-melted in their container (and nop, I don’t live in a hot country!). They’re still usable even if a little melted, but they lose that crunchy, airy texture.
The good news is it’s SO quick and easy to make a fresh batch, so I prefer making new dalgona every time! 😊
Variations
- Chocolate Dalgona Candy – Add a spoonful of cocoa powder to the sugar while it’s melting to create a chocolate-flavored dalgona. The combination of the caramelized sugar and chocolate gives it a rich, sweet twist.
- Cinnamon Dalgona Candy – For a warm, spiced flavor, mix in a pinch of ground cinnamon to the sugar as it melts. The cinnamon adds a cozy, aromatic depth to the candy.
- Vanilla Dalgona Candy – For a hint of vanilla, add a teaspoon of vanilla extract to the sugar as it melts. This creates a subtle, comforting flavor that pairs beautifully with coffee.
Emma’s tips
- Use the right sugar – Always use granulated white sugar for the best texture and flavor. Avoid brown sugar or powdered sugar as they can change the caramelization process.
- Control your heat – Make sure your stove is on medium heat. Too high and the sugar will burn too quickly, too low and it won’t melt properly. Stir constantly to prevent hot spots.
- Don’t overcrowd the pan – For best results, melt only a small amount of sugar at a time in the pan. Trying to melt too much at once can lead to uneven melting.
- Add baking soda at the right moment – Once the sugar has melted and turned a light brown, immediately add the baking soda. Stir it in quickly to avoid the mixture solidifying before it expands.
- Stir vigorously – After adding the baking soda, stir quickly and vigorously. This is what creates that airy texture, so don’t hold back!
- Work quickly after mixing – The mixture will start to harden within seconds, so once it’s ready, pour it onto a parchment paper-lined surface as soon as possible and press it down with a rolling pin or your hands (wearing gloves) while it’s still warm and pliable.
- Let it cool properly –– Allow the candy to cool at room temperature for a few minutes before handling.

What to eat with a dalgona latte?
To keep that Korean coffee shop vibe, try these delicious treats to pair with your coffee ☕
- Bungeoppang (Korean fish-shaped pastry)
- Korean coffee buns
JOIN US!
If you make this recipe, be sure to leave a comment & a rating ★ below so I know how you liked it!
Also, don’t forget to sign up for my free newsletter to get new recipes straight to your inbox. xo

Dalgona Latte (Honeycomb Toffee Latte)
Ingredients
dalgona candy (for 2 drinks):
- 5 tbsp sugar
- 1 tsp baking soda
1 drink:
- 7 ice cubes
- 185 ml cold milk
- dalgona candy
- 1 espresso shot
Instructions
Make the dalgona (Note 1)
- In a small pan, add the sugar. Turn your stove to medium-high heat – if using a gas stove, use medium-low heat as gas stoves are usually more powerful (Note 2). Using wooden chopsticks or another small tool, stir the sugar constantly. The sugar will clump into small lumps before melting.
- Once the sugar has fully melted and turns a light brown color, remove the pan from heat and add the baking soda. Stir vigorously until the mixture thickens. If the sugar starts to harden, place the pan back on the stove for a few seconds to soften it.
- Pour the mixture onto a baking sheet and let it cool. To cool it faster, you can place it in the fridge for about 15 minutes.
- Once hardened, use a rolling pin to break the dalgona into small pieces.
Make one drink
- In a glass, add ice cubes and pour in the cold milk.
- Add 1 tablespoon of the crushed dalgona pieces. They will melt into the milk, giving it a caramel flavor.
- Add a few larger dalgona pieces on top.
- Pour in the espresso shot.
- For extra texture, sprinkle additional dalgona pieces. The larger ones on top will stay crunchy, while the pieces at the bottom will soften in the milk and coffee.
recipe notes
- Dalgona quantity: These dalgona ingredient amounts can make 2–3 drinks. You can reduce the quantities to make just one drink, but I like making enough for 2 servings to get larger dalgona pieces.
- Heat control: Adjust the heat carefully while melting the sugar. Depending on your stove’s power, the sugar may melt faster or slower. Be cautious not to burn it.
Equipment
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
