Snacks & baking

Delimanjoo (dolimanju)

A soft, milky Korean candy made by pulling a dough of sugar and milk until it is glossy and elastic. It melts gently in the mouth and is a favourite to share with friends or give as a gift.

45 min
4 servings
Medium
Budget-friendly
🇰🇷 South Korea

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Ingredients

Optional extras

30 g Crushed pistachios

Nutrition facts

420 kcal per serving

Protein: 6.4 g
Carbohydrates: 60.7 g
of which sugars: 57.5 g
Fat: 16.6 g
of which saturated fat: 10.9 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a saucepan, heat the whole milk with the sugar and salt over medium heat, stirring until fully dissolved.
Add the sifted milk powder and whisk constantly to avoid lumps.
Cook over low heat for about 15 minutes, stirring, until you have a thick dough that pulls away from the sides.
Off the heat, mix in the butter in pieces and the vanilla, then stir until the dough is smooth and glossy.
Pour the dough onto a lightly cornflour-dusted surface and let it cool until you can handle it without burning yourself.
Stretch and fold the dough several times with floured hands until it becomes silky, white and shiny.
Shape thin ropes, then cut small pieces. Let them cool completely before serving, optionally rolled in the pistachios.

Variations and tips

Chocolate version. Add 30 g of unsweetened cocoa with the milk powder for a chocolate version.

Using what's easy to find. Whole milk powder is sold in grocery stores or the baby food aisle; failing that, sweetened condensed milk can replace part of the sugar.