If you had to say, “Say that again” the first time someone heard the word “modjeska,” you’re not alone. The name is unique, but so is the candy it describes.
Modjeska is a marshmallow covered in caramel. Sometimes dipped, sometimes rolled, but always buttery and delicious. Every bite is a sweet, fluffy marshmallow surrounded by sweet, soft caramel. The sweetness is balanced with just the right amount of salt, and a layer of vanilla bean paste adds depth to the flavor. Modjeska is both elegant and decadent, yet relatively easy to make.
Learn how to make modjeska at home and enjoy this Louisville delicacy whenever you can’t make it to the River City.
What is Modjeska?
Modjeska is a caramel candy filled with marshmallows. This sweet is considered to be the creative work of confectioner Anton Busas. Busas, who immigrated from France, perfected his “caramelized his biscuit” in the late 19th century and decided to name it after the famous Shakespearean actress Helen Modjeska, who was performing in Louisville at the time.
Busas Candy Shop sold candy until it caught fire in the mid-20th century. Now, Muth’s Candies in Louisville says it’s making the original caramel recipe passed down from Busath’s family after Hell.
Mojesaca is also available at other candy shops in the Bluegrass State, including Bowers in Lawrenceburg. Old Forester Bourbon in Louisville sells a unique chocolate-dipped bourbon Modjesca. This is definitely not to be missed.
Modjeska ingredients
Here’s what you need from your fridge and pantry to make your own modjeska.
- Cooking spray: This will help the candy slide out of the muffin tin.
- Dark brown sugar: A deep flavor with a caramel base and generous use of molasses. If you only have light brown sugar, feel free to use that. The flavor will be slightly affected.
- Rich whipped cream: Creamy elements of caramel.
- Light corn syrup: The caramel will be soft and chewy instead of hard and crumbly.
- Unsalted butter: Caramel needs butter to give it richness and smoothness.
- Table salt: Salt balances out the sweetness.
- Vanilla bean paste or vanilla extract: It adds depth to the caramel, giving it a very elegant and rich flavor. You can use either, but I highly recommend vanilla bean paste if you can find it.
- marshmallow: I chose store-bought marshmallows here for simplicity, but you can make your own marshmallows if you prefer.
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
How to store Modjesca
This recipe makes 24 candies, so you’ll need to make sure they stay fresh and soft until you can eat them all (or have someone help you).
- Store in a single layer in an airtight container for up to 2 weeks. If you stack caramels on top of each other, the caramels may stick together.
- If you don’t use paper liners, wrap the containers in wax paper or parchment paper to prevent them from sticking together.
Can I make these without a mini muffin tin?
You should be able to make these candies even if you don’t have a mini muffin tin. Layer 2-3 mini muffin liners for each caramel. This will make the liner a little more durable. Place on a baking sheet before filling with caramel and marshmallow. It may spread a little more than caramel made in a muffin tin.
Tips for making the best modjeska
Before you heat up your caramel, consider this expert advice from our test kitchen experts.
- You can also make these without the paper liner if you prefer. You can spray the well with cooking spray or line it with a 5 x 1/2-inch foil ring sprayed with cooking spray.
- You need to move quickly when handling caramel. However, if the caramel starts to harden, place it in the microwave for 15 to 30 seconds until it returns to a pourable state.
easy replacement
Some points about this recipe can be replaced if desired.
- Brown sugar can be replaced with light brown sugar, but the color and flavor will be slightly different.
- Vanilla extract can be substituted 1:1 with vanilla bean paste.
- Sprinkle these with flaked sea salt to add a salty contrast and crunch.
