No trip to Louisville, Kentucky is complete without a handful of buttery-sweet modjeskas.

Here’s how to make them at home.

The name is uniqueas is the confection it describes.

Southern Living Modjeskas on a plate to serve

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Modjeskas are caramel-covered marshmallows.

They’re sometimes dipped, sometimes rolled, but always buttery and delicious.

Modjeskas are both elegant and decadentbut they’re relatively easy to make.

Southern Living Modjeskas ingredients

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What Are Modjeskas?

Modjeskas are a marshmallow-filled caramel candy.

The sweets are attributed to the creative work of confectioner Anton Busath.

Southern Living Modjeskas preparing the pan with paper liners

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Busath’s candy shop sold the candies until it burned in the mid-20th century.

Old Forester Bourbon in Louisville sells an unique chocolate-dipped bourbon modjeska that absolutely should not be missed.

You should be able to make these candies without a mini muffin pan.

Southern Living Modjeskas cooking the caramel

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Stack two or three mini muffin liners together per caramel.

This will make the liners a bit sturdier.

Place them on a baking sheet before filling with caramel and marshmallows.

Southern Living Modjeskas stirring the caramel as it cools

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They may spread a bit more than caramels made in the muffin pan.

Easy Substitutions

A few things about this recipe can be swapped if needed.

each)marshmallows(from 1 [12-oz.]

Southern Living Modjeskas cutting the marshmallows in half

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Spray liners with cooking spray.

Stir in vanilla until combined.

Let cool 5 minutes, stirring occasionally.

Southern Living Modjeskas pressing the marshmallow into the caramel in the pan

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Press a marshmallow slice into liner, cut side down.

Repeat process for remaining 23 muffin liners.

Chill candies:

Chill in refrigerator until set, about 15 minutes.

Southern Living Modjeskas in the pan cooling

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Southern Living Modjeskas on a platter to serve

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle