Oatmeal Cream Pie Caramels
All the flavors of oatmeal cream pies, reimagined into a caramel cream.
Equipment
- heavy duty thick bottomed pot 8 quart minimum
- high heat spatula or wooden spoon
- kitchen scale
Ingredients
Oatmeal Caramel
- 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
Cream Filling
- 180 grams vegetable shortening
- 500 grams powdered sugar
- 50 grams corn syrup
Instructions
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.
Cream Filling
- 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.
Assembling Caramels
- 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.
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