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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.  

55 comments

  • O yea I live in black River falls Wisconsin

    George
  • Hey mav I watch all your videos I love to do ice fishing too never done an overnight trip maybe sometime we can hook up and do some ice fishing together that’d be sweet and busien

    George christman
  • Hey mav I watch all your videos I love to do ice fishing too never done an overnight trip maybe sometime we can hook up and do some ice fishing together that’d be sweet and busien

    George christman
  • Hey man try this recipe my dad’s parents made it for him when he was a kid it’s called spotted dog 2 lb of hamburger one big can of baked beans One can cream style corn one can of regular corn and two tablespoons of brown sugar so good and hearty good for a cold day

    George christman
  • Hi Mav!
    I wash all your videos !
    You should try this recipe

    It’s called caldo de res
    12 cups water
    2 lbs oxtail
    1 bulb of garlic (head of garlic)
    2 bay leaves
    2 to 3 tablespoons salt
    4 white potatoes, chopped into 1 inch cuts
    3 Serrano chiles, roughly chopped
    1 small white onion, diced
    4 carrots, sliced thick
    3 ears of corn, cut into 9 pieces
    4 cups green cabbage, cut into 1 inch pieces
    1/2 cup chopped cilantro

    corn tortillas, if desired
    1 large lime, cut into wedges, if desired

    1
    In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
    2
    In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.
    3
    Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
    4
    When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
    5
    Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
    6
    Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.
    7
    Serve with warm corn tortillas, if desired.

    Hope you enjoy !!

    Ella Perry

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