Oatmeal cream pie caramels are exactly like an oatmeal cream pie, except in a delicious bite sized caramel. I'm warning you - these are highly addictive. Don't make them for other people because you'll end up eating all of them.
From start to finish these will take you about two hours if you don't take any breaks. I highly encourage reading this post and watching the 30 second video below before jumping to the recipe if you are going to make them.
Caramel layer - oatmeal cream pie caramels
Combine quick oats and cinnamon. Set aside. All of the ingredients for this caramel EXCEPT for the oatmeal and cinnamon go in the same pot at the same time. Cook it over medium low until all of the butter is melted and sugar is dissolved. Turn the heat to medium until you reach a boil, and then continue to cook on medium-high until you reach 240F. This will take around 25 minutes. Turn off heat and stir in oat mix.
Spread the caramel on parchment paper in a 10" x 15" rectangle. The caramel will be around ⅛" thick. Let the caramel cool completely while you make the vanilla cream. Caramel will cool in about 30 minutes.
Oatmeal cream pie caramels - cream filling
Using a five quart planetary mixer, cream shortening until it is soft and smooth, about a minute. Add in powdered sugar in ½ cup increments until all of it has been incorporated. Add in corn syrup while mixing on low. Mix until all ingredients are combined. This will have the consistency of play-doh.
Cut your caramel
Yes, you could make one really large vanilla cream caramel but it is MUCH EASIER to work with four smaller pieces. Cut your caramel slab into four rectangles.
Apply the Vanilla Cream
This part is messy. Choose your own adventure here by either:
- rolling out the exact size square of vanilla cream center you need and applying it to the caramel
- take small amounts and spread it on with your fingers, a spatula, a knife.. etc.
The vanilla cream layer should be half the height of the caramel layer. You also need to leave a ½" space at the top of the caramel slab.
Roll baby, roll (twice!)
Starting from the side that does NOT have the caramel space, roll the caramel into a log. This is very similar to making cinnamon buns. Roll it as tightly and evenly as you can. Once you've completed the roll, you're going to continue to roll the same piece. This is just like when you were five years old and how you used to pretend to make play-doh snakes. Or, similar to when you roll out pretzel dough to make soft pretzels at home. This will lengthen the caramel log and cause the vanilla cream inside to pack together nicely. You need to roll and lengthen until you no longer hear the caramel seam hitting the table.
Cut and Wrap
I like to cut my pieces into ½" slices, and then use clear cello wrap to package them. You can also use parchment or wax paper cut into 5" x 5" squares. If you purchase clear cello wrap for candy, double check the size before you buy! You need them to be AT LEAST 5" x 5".
If you don't wrap these individually, please make sure you place them in a single layer without any caramel touching each other. Caramel loves to stick together. Single layer, parchment in between layers, closed container.
When you cut, roll your caramel long in a quarter turn after each cut. This will make it so the caramel retains a circular shape. Also, if you heat your knife up and use cooking spray on the blade you can help with keeping a nice piece shape.
Oatmeal Cream Pie Caramels
- heavy duty thick bottomed pot 8 quart minimum
- high heat spatula or wooden spoon
- kitchen scale
- 340 grams evaporated milk
- 140 grams heavy cream
- 130 grams brown sugar
- 210 grams white sugar
- 100 grams molasses
- 185 grams corn syrup
- 113 grams butter
- 4 grams salt
- 100 grams quick cooking oats
- 5 grams cinnamon
Oatmeal Cinnamon Caramel
- Lay out a large piece of parchment paper. This should be large enough to fit a 10 x 16" rectangle with room around each side.
- Mix together oats and cinnamon. Set aside.
- In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, brown sugar, salt, and corn syrup.
- Cook over medium - low heat, stirring constantly, until butter has melted and sugar has dissolved.
- Turn heat to medium. Stirring constantly, bring mixture to a boil.
- Turn heat to medium high. Cook until caramel reaches 240F. Turn off heat. Stir in oatmeal cinnamon mix.
- Pour caramel on parchment, spreading into a thin rectangle. Cool completely. Make cream filling as it cools.
- Place shortening in mixing bowl. Mix on low for one minute.
- Add powdered sugar, ½ cup at a time.
- Once powdered sugar is added, add corn syrup. Mix until combined. Mix will resemble play-doh.
- Cut caramel slab into 4 equal pieces.
- Apply cream fill-in in a thin layer to caramel, leaving ½" space at the top long side. Cream filling layer should be about half the height of the caramel.
- Roll up caramel into a log.
- Using your hands, roll caramel log like you are rolling pretzel dough to lengthen it. Aim for 12 inches in length. You should no longer hear or feel a seam when rolling caramel.
- Cut the caramel into ½" slices. Wrap in desired packaging.