"Modjeskas"


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Time: ~ 1 hour
Yield: ~ 100 "Modjeskas"
For those who don't know, Modjeskas are a Louisville treat that is essentially a marshmallow covered in caramel.

Below is my riff on the classic treat (hence the quotation marks). It's inspired by a spicy book called Bourbon and Lies which talks about a bourbon chocolate covered version. My riff on this treat includes a bourbon infused marshmallow and a thin layer of rich caramel, all covered in dark chocolate and topped with flaky finishing salt.


Ingredients - Caramel

  • 114 g unsalted butter
  • 227 g light brown sugar
  • 0.25 tsp salt
  • 171 g light corn syrup
  • 142 g sweetened condensed milk
  • 0.5 tsp vanilla extract

Ingredients - Bourbon Marshmallow

  • 3/4 cup cold water (divided into 1/4 cup and 1/2 cup)
  • 21 g unflavored gelatin (3 packets)
  • 396 g granulated sugar
  • 84 g honey
  • 2 oz bourbon
  • 1 tsp vanilla extract

Ingredients - Chocolate

  • 500 g dark chocolate chips or chunks
  • 1 tbsp shortening
  • flaky finishing salt

Equipment

  • 2 medium saucepans
  • 1 digital candy thermometer
  • 2 spatulas
  • 1 stand mixer
  • 1 9x13 backing pan

Steps - Prep

  1. Coat a 9x13 pan with parchment paper, using two long pieces (one vertical and one horizontal) that extend past the edges.
  2. Spray the parchment paper and pan with non-stick spray.

Steps - Caramel

  1. In a medium saucepan, use a spatula to mix the brown sugar, salt, and butter over medium heat until dissolved.
  2. Add corn syrup and mix until smooth.
  3. Add sweetened condensed milk and mix until smooth.
  4. Bring mixture to a low boil over medium heat. Constantly give it a light stir until it hits 240f on a candy thermometer. This can take some time and may seem to stall out around 220 but be patient.
  5. Remove from heat and let cool for 90 seconds.
  6. Stir in the vanilla extract.
  7. Pour caramel into the prepared 9x13 pan.
  8. Set aside to let cool while you make the mallows.

Steps - Bourbon Marshmallow

  1. Pour 1/4 cup cold water into the bowl of a stand mixer.
  2. Sprinkle gelatin over the surface of the water and leave it to bloom without touching for at least 10 minutes.
  3. Add sugar, honey, and 1/2 cup water to a medium saucepan over medium heat.
  4. Stir until sugar dissolves.
  5. Bring mixture to a simmer and cook, lightly stirring, until it reaches 240f on a candy thermometer.
  6. Pour hot sugar mixture into the gelatin mixture.
  7. Beat on low speed until combined. Once combined, increase speed to high (careful not to splash that hot sugar mixture...).
  8. Continue to beat until the mixture becomes thick and fluffy and triples in volume. This should take about 8 minutes.
  9. Add bourbon and vanilla and beat mixture until combined.
  10. Lightly coat a spatula in non-stick spray and use it to scrape the marshmallow mixture into the prepared pan on top of the set caramel. It may be hard to scrape all of it out, but don't worry. Just get enough for a good layer.
  11. Smooth out the top as best you can with the spatula.
  12. Let set for a few hours or up to overnight.

Steps - Chocolate & Assembly

  1. Chill the pan in the fridge for 30 minutes to harden the caramel. This will make cutting easier.
  2. Carefully remove the entire treat from the pan using the parchment paper. Then remove the parchment paper.
  3. Spray a large, sharp knife lightly with non-stick spray. Cut the treats into 1 inch squares, re-spraying as needed.
  4. Melt the chocolate in a bowl using a microwave. Heat for 30s and then stir. Heat for 15s more at a time and stir until smooth, then mix in shortening.
  5. Using two forks, dip each carmallow into the chocolate to coat and then set aside on parchment paper. Top with flaky salt before the chocolate sets. Reheat the chocolate as necessary.
Make something delicious.