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In this episode Stacey and Jessica make Modjeskas and Chocolate Martinis
Before staring recipe: Prepare marshmallows by cutting in half horizontally. Grease a marble slab or baking sheet. Cut wax paper into squares.
In a medium heavy-bottom pot, combine sugar, syrup, and 1/2 cup of cream over medium-high heat. Bring to a boil while stirring continuously. Pour remaining 1/2 cup of heavy cream into a small saucepan and warm separately over low heat. (Do not boil). Once the sugar pot begins to boil, add the warmed cream slowly. Add butter a half a tablespoon at a time, stirring until combined, and reduce heat to medium-low. Allow the mixture to boil until the temperature reaches 238°F, “soft ball” stage.
Remove the mixture from the heat. Stir in salt and vanilla extract. Allow to cool for about 5 minutes. Place each marshmallow with uncut (driest side) on a spoon. Dip each marshmallow in the caramel until completely coated on all sides and place on slab or sheet. Dip until you run out of marshmallows or caramel. (Any leftover caramel is great over icecream!) Allow candies to rest for 2 hours or until fully set. Wrap individually using wax paper squares. Store in a cool, dry place.
Bourbon Chocolate Martini
Combine everything in a cocktail shaker with ice and give it a good shake. Strain into a martini glass and garnish with an orange slice.