Modjeskas

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.

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.

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.