Add 3 tablespoons of sugar to the ladle, small pot or skillet.
On medium low heat, place the ladle, small pot or skillet onto the heat.
When the sugar behins to melt, stir continuously with chopsticks or spatula in a circular motion.
If you the notice the sugar melting to fast or browning, lift the ladle or pot up a few inches away from the burner for a two or three seconds, then place back on the heat. You might have to repeat this process a few times until the sugar is completely melted. Doing this will help to control the sugar temperature and prevent it from burning.
Once the sugar has completely melted, about 4 minutes, and is amber in color, remove from the heat and add a pinch of baking soda.
The baking soda will react immediately with the melted sugar and foam upward, stir vigorously until the color is lighter (light caramel color) and mixture is well combined, about 5 seconds.
Carefully pour the honeycomb mixture onto a greased parchment paper using a spatula, if you want to make Dalgona lollipops then insert the stick about 1/2 from the bottom edge. Place another piece of greased parchment on top and gently press towards and release.
Wait about 15 seconds, then remove the top parchment and using a cookie cutter, press with little force making the indentation in the center of the candy about half way into it and remove.
Allow the Dalgona candy to set (a few seconds)