Dalgona candy

Lightly grease parchment paper and the flat bottom of a metal measuring cup with baking spray or oil; have everything ready, including hot water for the ladle.

Melt the sugar in a ladle over medium-low to medium heat, stirring constantly with a chopstick, about one to two minutes, moving it off the heat as needed so it melts evenly into a caramel without burning.

Add the pinch of baking soda and stir until uniform and aerated.

Turn off the burner and pour half onto the parchment for each candy, roughly round; put the ladle in hot water.

Let it set for a second, then press it flat evenly with the greased measuring cup, not too thin.

Slide the cup off and press the shape in while the candy is still warm, then let it cool and lift it off.