Rich, buttery, melt in your mouth bites of caramel bliss, describes these wonderful little confections.
- 2 cups white sugar
- 3/4 cup light corn syrup
- 1 stick real butter
- 2 cups heavy whipping cream, divided
- 1 bag large marshmallows
- squares of wax paper for wrapping
- Cut the marshmallows in half lengthwise and place in a bowl. Cut squares of wax paper, large enough to wrap around a caramel coated marshmallow half, approximately 40. Butter a marble slab or counter top.
- Place the sugar, syrup, butter and one cup of the cream in a heavy pot over medium low heat.
- Bring mixture to a boil while stirring constantly. Cook until the mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.
- Slowly add in the second cup of cream while stirring constantly, but not allowing the mixture to stop bubbling.
- Cook until the mixture reaches 255 degrees on a candy thermometer or forms a hard but pliable ball when a small amount is dropped into cold water.
- Remove the pan from the heat and pour the hot caramel mixture onto a buttered marble slab or countertop. Working around the edges of the caramel, cut or pull off small pieces of caramel that are big enough to wrap around a marshmallow half. Keep working from the outside edges of the caramel as you go, (it cools and sets up the quickest), until you’re finished using all of the caramel.
- Wrap each Modjeska in a wax paper square, twisting the ends.
- Store the Modjeskas in a large bowl, until ready to eat. You might want to hide them as well. They don’t need to be refrigerated.
- Modjeskas are best eaten within two weeks of making. After two weeks, the sugar begins to break down in them and they start to taste grainy. Don’t worry, they won’t stick around that long anyway!