Oatmeal Cream Pie Caramels

A delicious homemade oatmeal cinnamon caramel, layered with a creamy vanilla nougat.

Prep Time 10

Cook Time 2

Resting Time 1

Course Dessert

Servings pieces

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.

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

Cut candy into desired size. Wrap in parchment paper, wax paper, or cello candy wrappers.

Keyword basic caramel, brown sugar caramel, fresh dairy caramel, heavy cream caramel, oatmeal caramel, oatmeal cream pie caramels, whole milk caramel

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