Modjeskas (Kentucky Caramel Marshmallow Candy)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Vanilla: Extract Medium

Modjeskas (Kentucky Caramel Marshmallow Candy)

Modjeskas are fluffy vanilla marshmallow squares coated in a soft, buttery caramel. Both marshmallow and caramel are made from scratch here, and each piece is dipped by hand. Makes 24 candies in about 6 hr 45 min.

Prep 45 min

Cook 60 min

Cooling 5 hr

Total 6 hr 45 min

Yield 24 candies

Diet Gluten free

Ingredients

Adjust yield

candies

2 ½ tbsp (21 g)unflavored gelatin
½ cup (120 ml)cold water
1 ½ cups (300 g)granulated sugar, for the marshmallow
½ cup (160 g)light corn syrup, for the marshmallow
½ cup (120 ml)water
2 tsp (10 ml)vanilla extract, for the marshmallow
3 ½ tbsp (30 g)cornstarch, for dusting
¼ cup (30 g)powdered sugar, for dusting
1 cup (200 g)granulated sugar, for the caramel
⅓ cup (120 g)light corn syrup, for the caramel
1 cup (240 ml)heavy cream
¼ cup (60 g)unsalted butter
¼ tsp (2 g)salt
1 tsp (5 ml)vanilla extract, for the caramel

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Instructions

Line an 8-inch (20 cm) square pan with parchment and dust well with equal parts cornstarch and powdered sugar.
Sprinkle the gelatin over the cold water in a stand mixer bowl and let bloom 10 minutes.
Cook the marshmallow sugar, corn syrup and water to 240 F (116 C) without stirring. With the mixer on low, slowly pour the hot syrup down the side of the bowl, then whip on high 10 minutes until thick, white and tripled. Beat in the vanilla.
Scrape into the pan, smooth and dust the top. Let set uncovered 4 hours or overnight, then cut into 24 squares and dust off excess starch.
Make the caramel: cook the sugar, corn syrup, cream, butter and salt together to 245 F (118 C), stirring often, about 15 minutes. Stir in the vanilla and cool to about 180 F (82 C).
Dip each marshmallow in the warm caramel with two forks or a dipping fork, turning to coat evenly. Let excess drip off and set on parchment.
Let the caramel set for 1 hour. Wrap each in wax paper to keep it from sticking.

Tips

Keep the caramel warm; reheat gently if it thickens.
Trim away starch on the marshmallow or the caramel will not stick.
Work in a cool room so the caramel sets without smearing.
Sugar syrups reach 240 to 245 F (116 to 118 C) and cause severe burns; use a deep pot and keep children away.

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Recipe FAQ

How long does it take to make modjeskas (kentucky caramel marshmallow candy)?

Plan on 45 minutes of prep and 1 hour of cooking, plus 5 hours to chill. The recipe makes 24 candies.

How should I store modjeskas (kentucky caramel marshmallow candy)?

Store wrapped, airtight, at room temperature up to 1 week.

Can I make modjeskas (kentucky caramel marshmallow candy) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract, for the marshmallow (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Louisville, Kentucky candy of marshmallow coated in soft caramel, named after the Polish actress Helena Modjeska. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

170 Calories / serving

5.6g Fat

30.5g Carbs

1.0g Protein

24.8g Sugar

Whole recipe (24 servings): ~4080 cal · 134g fat · 732g carbs · 24g protein · 595g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.