Oatmeal caramels with vanilla nougat! A delicious homemade oatmeal caramel layered with a creamy vanilla nougat. Cut into individually wrapped pieces, perfect for candy season.
Organic quick cooking rolled oats by provide the texture base in this fresh dairy oatmeal cream pie caramels. Share these if you want but I won’t blame you if you hide them behind those cans of veggies that have been in your pantry for almost a year.
These require patience.
Yes, this is delicious and worth it. You will need at least two days for this dessert. Each layer will need to set up, and you'll need some time to cut and wrap the caramels. If you are new to candy making, I recommend this schedule:
- Day 1: Oatmeal caramel
- Day 2: Make vanilla nougat and layer it directly on top of the caramel.
- Day 3: Cut and wrap candy.
- thick bottomed, heavy duty pot. You'll use this for both the caramel making and nougat syrup.
- candy thermometer. It's a deal breaker without one. Don't attempt it without. If your thermometer has seen better days, test it by taking the temperature of boiling water. It should be between 210-212F.
- 5 qt. planetary mixer. This is used when making the nougat layer.
- High heat spatula or wooden spoon for stirring. Regular spatulas are not meant to be used in temperatures this high and they could melt.
- 8" x 6" mini sheet pan
- Parchment paper
- Cooking spray
Ingredients - oatmeal caramel
Bobs Red Mill Organic Quick Cooking Rolled Oats
Ingredients - Vanilla nougat
- Corn Syrup
- Egg Whites
- Coconut Oil
- powdered sugar
Day 1: Oatmeal caramel
At the heart of this caramel is a deliciously blended milk, cream, butter, and sugar. This recipe does use corn syrup because it gives the caramel a silky texture (when you bite into it, the caramel has a nice pull) as well as extending the shelf life. If you are a candy maker or sell this, the shelf life will last 3-4 months.
Day 2: Vanilla Nougat
This is a basic nougat. Nougat takes 12 hours to "grain" and set up to the correct texture.
Day 3: Cut and wrap
You have to wait overnight to cut these after making the nougat because the nougat needs to set up and grain. "Graining" means that the sugar is absorbing all of the extra moisture and the texture is becoming short and tender. A short texture will allow the nougat to hold it's shape when cut instead of flowing out of place. It also keeps the bite very soft and easy to chew.
What size should I make these?
The size you cut these is personal preference. I cut them in to rectangles, ¾" in width and 1.5" in length. To wrap them I use cello candy wrappers that are precut in size, but you can use parchment or wax paper that you cut at home. Cello candy wrappers can be found at any craft store that has a baking/candy making section, or on Amazon. Make sure they are at least 5" x 5" in size to allow enough space to wrap the candy.
Storage and shelf life for oatmeal cream caramels
This candy should be kept at room temperature. It does not need to be refrigerated or frozen. It should be kept away from extreme heat. Shelf life is approximately 4 months.
Oatmeal Cream Pie Caramels
- 1 high heat spatula or wooden spoon
- 1 8" x 6" sheet pan
- 1 stand mixer
- 560 grams whole milk
- 300 grams sugar
- 120 grams heavy cream
- 236 grams corn syrup
- 56 grams butter
- 8 grams salt
- 2 grams baking soda
Egg White Meringue
- 2 egg whites
- 100 grams corn syrup
- 600 grams white sugar
- 600 grams corn syrup
- 180 grams water
- 10 grams salt
Fats, Flavors, Finishers
- 10 grams vanilla extract
- 200 grams powdered sugar
- 25 grams coconut oil
- In a large pot, combine all ingredients except for oats.
- Stirring constantly, heat over medium heat until mixture begins to boil.
- Turn heat to medium high and continue cooking and stirring until temperature reaches 240F.
- Turn off heat and remove from heat source.
- Stir in oats until completely combined
- Pour in a parchment lined mini sheet pan (8” x 6”)
- Cool completely before topping with nougat.
Make Vanilla Nougat
- In the bowl of a 5 qt stand mixer, combine 100 grams corn syrup and 2 egg whites. Stir to combine but do not begin whipping.
- In a heavy duty thick bottomed pot, combine 600 grams of sugar, 600 grams of corn syrup, 10 grams salt, and 180 grams of water. Stir to combine. Bring to a boil over high heat.
- When syrup slurry reaches 234F, begin whipping egg whites on HIGH. DO NOT STOP COOKING SYRUP.
- Cook syrup until temperature reaches 254F. Turn off heat.
- Very slowly, stream hot syrup into the whipping egg whites. Once all of the syrup is incorporated, whip on high for an additional 4 minutes. Go slow in this step or you will collapse the egg whites.
- Turn mixer to low. Add in vanilla, coconut oil, and powdered sugar. Bring back to high for 20-30 seconds to incorporate ingredients.
- Layer on top of cooled caramel so the nougat is about ½ inch high. You will have extra nougat and that's okay!
- Top nougat with an additional sheet of oiled parchment paper. Cool overnight
Cutting and wrapping
- Cut candy into desired size. Wrap in parchment paper, wax paper, or cello candy wrappers.