Prepare a sheet tray by lining it with a silicone baking mat. Place an ice pop stick in the center of the tray and set it aside.
Place a 4-ounce ladle over low heat, keeping it about 2 inches above the flame. Add the sugar and stir it using chopsticks. Continuously swirl the sugar until it dissolves and turns a pale light yellow color. This should take around 2 minutes. The mixture should have a fragrant caramel smell and resemble diluted honey.
Stir in the baking soda and whisk vigorously for 5 seconds, still keeping the ladle 2 inches above the flame. Then, remove it from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy, and turns a light caramel color. This should take about 10 seconds.
Pour the sugar mixture immediately onto the tip of the ice pop stick on the silicone mat. Use a rubber spatula to scrape the mixture down. Make sure to pour it in a round shape to ensure the candy is pressed evenly.
Quickly and lightly press down on the candy using a hotteok press. Press until the candy is about 3 1/2 inches in diameter. This should take around 3 to 5 seconds.
As the candy begins to harden, gently lift the hotteok press and immediately stamp it with a cookie cutter. Make sure not to press all
Keyword Asian, Candy Recipes and Ideas, dessert, gluten free, Korean Recipes, Low-Carb, Low-Fat, Sugar, vegan