Book a Table
Date Time Party Size
 

  • Modjeska

  • Marshmallows:
  • 14 sheets of gelatin (about 3 ½ envelopes) (4 sheets gelatin = 1 envelope powdered gelatin)
  • ½ cup cold water
  • 2 cups sugar
  • ½ cup light corn syrup
  • ½ cup hot water
  • ¼ tsp salt
  • 2 egg whites, whipped to stiff peaks
  • 1 tsp vanilla
  • 2 tsp butter
  • 1 cup powdered sugar
  • In a mixer bowl soften gelatin in cold water and set aside. Over medium heat cook sugar, corn syrup, hot water and salt to 240 degrees, then remove from heat. Butter pan and dust heavily with powdered sugar.
  • Pour syrup over gelatin and mix on high speed until it becomes white in color and triples in volume. Add egg whites and vanilla and mix. Pour mixture into buttered and sugared pan and let set for 1 day.
  • Cut marshmallows to desired size and toss in powdered sugar. They are ready to use.
  • Caramel:
  • 1 cup light corn syrup
  • 17 ounces evaporated milk
  • ½ pound butter
  • 2 cups sugar
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • 1 recipe marshmallows
  • Cook sugar and syrup until 255 degrees. Add butter and milk, and then add baking soda and vanilla. Bring up to 240 degrees and pour onto a buttered pan. Allow to cool slightly and cut into 1 inch squares. Stretch the caramel out and wrap it over the marshmallow.Wrap in wax paper squares while warm.

  • Submitted By
  • Joshua Moore
  • Managing Partner
  • Executive Chef/ Pastry Chef
  • Volare Ristorante



Volare Italian Ristorante
2300 Frankfort Avenue • Louisville, KY 40206
502.894.4446
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