Diann - California:
I found the spelling is actually Modjeska. The soft marshmallow covered with rich caramel candy was invented by Louisville by candy maker Anton Busath in 1883, when the Polish actress Madame Helena Modjeska came to perform. Other candy makers copied the product, which can be found under various names.

Caramel-Wrapped Marshmallows (Modjeska)
Source: The Rapid City Journal
Makes about 20 candies

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. - Valerie Lowery, Louisville, KY

2 cups white sugar
1 cup light Karo corn 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 one 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 wax-paper squares. Or cut caramel into smaller square and dip in chocolate. Or just cut in squares and wrap as caramels.

TIPS:
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).

The other key point is that you need to mold the caramel while it’s still hot (but won’t burn you). Otherwise, it gets too firm to wrap around the marshmallows.

The rich caramel would also be lovely wrapped around cashews or other whole nuts. Store the candies in an airtight, low-humidity spot, and they will last several days. Beyond that, they get sticky.

GOOD LUCK!
Kim