![Southern Living Modjeskas on a plate to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/-BMF8QbS46Jq9ZNqVOcFWwyBdIU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/modjeskas_batch62_beauty5-132-eca3c0e230194f339ded8bb61dd0c3a6.jpg)
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
If you had to say, "Repeat that, please" the first time you heard someone say "modjeskas," you're not alone. The name is unique—as is the confection it describes.
Modjeskas are caramel-covered marshmallows. They're sometimes dipped, sometimes rolled, but always buttery and delicious. In each bite, you'll get luscious, airy marshmallow that is framed with a sweet and soft caramel. A good hit of salt keeps the sweetness balanced, and a layer of vanilla bean paste adds flavorful depth. Modjeskas are both elegant and decadent—but they're relatively easy to make.
Learn how to make modjeskas at home, and enjoy this Louisville treat any time you get a craving but can't get to the River City.
What Are Modjeskas?
Modjeskas are a marshmallow-filled caramel candy. The sweets are attributed to the creative work of confectioner Anton Busath. Busath, who emigrated from France, perfected his "caramel biscuits" in the late 19th century and decided to name them in honor of Helen Modjeska, a famous Shakespearean actress who was performing in Louisville at the time.
Busath's candy shop sold the candies until it burned in the mid-20th century. Today, Muth's Candies in Louisville says it makes the original caramel recipe, passed down from Busath's family after the inferno.
You can buy Modjesakas in other candy shops across the Bluegrass State, including Bauer's in Laurenceburg. Old Forester Bourbon in Louisville sells an unique chocolate-dipped bourbon modjeska that absolutely should not be missed.
Ingredients for Modjeskas
Here's what you'll need from the fridge and pantry to make your own modjeskas:
- Cooking spray: This will help the candies slip out of the muffin pan more easily.
- Dark brown sugar: The base of the caramel, with deep flavor from extra molasses. You can use light brown sugar if it's all you have; the flavor will be affected slightly.
- Heavy whipping cream: The creamy element of the caramel.
- Light corn syrup: Helps the caramel be soft and chewy, not hard and brittle.
- Unsalted butter: Caramel needs the butter for its richness and smoothness.
- Table salt: Salt balances the sweetness.
- Vanilla bean paste or vanilla extract: Adds more depth to the caramel so it's really elegant and rich. You can use either, but we highly recommend vanilla bean paste if you can find it.
- Marshmallows: We opted for store-bought marshmallows here for ease, but you can absolutely make your own marshmallows if you want.
![Southern Living Modjeskas ingredients](https://www.southernliving.com/thmb/hjZRlCTDpuc5tQ8zrwX8_C2KzdM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/modjeskas_batch62_step1-106-7e75829a90624317b07f52ff1c10c0f8.jpg)
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
How To Store Modjeskas
This recipe makes 24 candies, so you'll need to make sure they stay fresh and soft until you're able to eat every single one of them (or have some help with that task):
- Store in a single layer in an airtight container for up to two weeks. If you stack caramels, they may stick to each other.
- If you make these without paper liners, you’ll want to wrap them in wax paper or parchment paper to prevent them from sticking to your container or each other.
Can you make these without a mini muffin pan?
You should be able to make these candies without a mini muffin pan. Stack two or three mini muffin liners together per caramel. This will make the liners a bit sturdier. Place them on a baking sheet before filling with caramel and marshmallows. They may spread a bit more than caramels made in the muffin pan.
Our Tips for the Best Modjeskas
Before you heat up the caramel, consider this expert advice from our Test Kitchen professionals.
- These can be made without paper liners, if desired. You can either spray your wells with cooking spray, or line with a 5 x ½-inch foil sling sprayed with cooking spray.
- You'll want to move quickly when working with the caramel. That said, if your caramel starts to set up, pop it in the microwave for 15 to 30 second intervals until it returns to that pourable state.
Easy Substitutions
A few things about this recipe can be swapped if needed.
- Light brown sugar can be used for dark brown sugar, but it will have a different color and a slightly different flavor.
- Vanilla extract can be substituted for vanilla bean paste 1:1.
- It would be nice to sprinkle these with flaked sea salt to serve for some added salty contrast and crunch.
Ingredients
-
Cooking spray
-
1 cup packed dark brown sugar
-
1 cup heavy whipping cream
-
2/3 cup light corn syrup
-
2 Tbsp. unsalted butter, softened
-
3/4 tsp. table salt
-
1 1/2 tsp. vanilla bean paste or vanilla extract
-
8 (1/4-oz. each) marshmallows (from 1 [12-oz.] bag)
Directions
-
Prepare muffin tray:
Line a 24-cup miniature muffin tray with paper liners. Spray liners with cooking spray.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Make caramel:
Stir together sugar, cream, corn syrup, butter, and salt together in a medium saucepan. Cook over medium, stirring often, until sugar dissolves, butter melts, and mixture comes to a boil, 6 to 8 minutes. Continue to cook, without stirring, over medium until mixture registers 238°F on a candy thermometer, 6 to 7 minutes.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Add vanilla to caramel:
Quickly transfer sugar mixture to a heatproof 2-cup measuring cup with a spout. Stir in vanilla until combined. Let cool 5 minutes, stirring occasionally.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Cut marshmallows:
While sugar mixture cools, cut marshmallows crosswise into thirds using a greased sharp knife. Set aside.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Assemble candies:
Scoop 2 teaspoons of caramel evenly into 1 prepared muffin liner using a 2-teaspoon spring-loaded cookie scoop. Press a marshmallow slice into liner, cut side down. Repeat process for remaining 23 muffin liners.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Top with caramel:
Spoon remaining half of caramel evenly over marshmallows, spreading into an even layer over top and sides as needed using the back of the scoop. (If caramel gets too thick, microwave on HIGH in 15- to 30-second intervals, stirring between each interval, until loosened to desired consistency.)
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
-
Chill candies:
Chill in refrigerator until set, about 15 minutes. Serve immediately, or store in a single layer, liner side down, in an airtight container at room temperature for up to 2 weeks.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle