Michelle Pennington of Centralia, Ill., wrote: "The recipe I would like to request combines a soft, buttery caramel wrapped around a marshmallow creme filling. The candies were rectangular in shape and wrapped in wax paper that was twisted at the ends. I bought these candies for years but can't find anything similar now."
Valerie Lowery of Louisville, Ky., responded. "This referenced request caught my eye as it is near and dear to my heart, being from Louisville, Ky., the birthplace of the Modjeskas, the candy I believe Michelle Pennington is looking for. It is usually placed in the limelight at the time of the Kentucky Derby Festival.
"These delicious candies are placed into gift baskets and are set out at parties as an exquisite example of what Kentucky can offer. ... Many sell these candies which can be shipped anywhere in the world."
Caramel-Wrapped Marshmallows
Makes about 20 candies
2 cups white sugar
1 cup light Karo syrup
1/2 pound margarine
1 large can (12 ounces) evaporated milk
1 small can (5 ounces) evaporated milk
pinch of baking soda
1 teaspoon vanilla extract
1 package regular-sized marshmallows
Allow 1 full hour for preparation and follow instructions exactly. Do not attempt on a damp or rainy day. Boil the sugar and Karo syrup until mixture reaches 254 degrees on a candy thermometer.
Add the margarine and stir until melted. Keep the syrup boiling as you add the milk, a little at a time and stir constantly. Add a pinch of baking soda and the vanilla and boil and stir until mixture reaches 237 degrees (or soft-ball stage).
Pour into a buttered pan, without scraping the sides of the pan. Allow to cool until comfortable to the touch. Cut into 1-inch squares. Take each square of caramel and stretch out flat enough to fold around a marshmallow. Wrap in waxed-paper squares. Or cut caramel into smaller square and dip in chocolate. Or just cut in squares and wrap as caramels. A modjeska is the caramel-wrapped marshmallow.
Tester Laura Reiley's comments: "As with all candy-making, be sure to proceed carefully - that sugar syrup is hot! The key with this caramel is to get that burnished brown color without taking the mixture past the soft-ball stage (the candy will harden too much if you take it up to 242 degrees (firm ball) or 250 degrees (hard ball) ).
