Oatmeal Cream Pie Caramels
All the flavors of oatmeal cream pies, reimagined into a caramel cream.
Prep
20
min
Cook
60
min
Serves
65
people
Level
intermediate
📝 Ingredients
Serves 65🥬Fresh Produce(2)
- 185 grams corn syrup
- 50 grams corn syrup
🥛Dairy & Eggs(3)
- 113 grams butter
- 340 grams evaporated milk
- 140 grams heavy cream
🫙Pantry Staples(5)
- 130 grams brown sugar
- 100 grams molasses
- 500 grams powdered sugar
- 100 grams quick cooking oats
- 210 grams white sugar
🧂Spices & Seasonings(2)
- 5 grams cinnamon
- 4 grams salt
📦Other(1)
- 180 grams vegetable shortening
Nutrition (per serving)
Calories
120
Protein
1g
Carbs
19g
Fat
5g
👨🍳 Instructions
- 1
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.
- 2
Mix together oats and cinnamon. Set aside.
- 3
In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, brown sugar, salt, and corn syrup.
- 4
Cook over medium - low heat, stirring constantly, until butter has melted and sugar has dissolved.
- 5
Turn heat to medium. Stirring constantly, bring mixture to a boil.
- 6
Turn heat to medium high. Cook until caramel reaches 240F. Turn off heat. Stir in oatmeal cinnamon mix.
- 7
Pour caramel on parchment, spreading into a thin rectangle. Cool completely. Make cream filling as it cools.
- 8
Place shortening in mixing bowl. Mix on low for one minute.
- 9
Add powdered sugar, ½ cup at a time.
- 10
Once powdered sugar is added, add corn syrup. Mix until combined. Mix will resemble play-doh.
- 11
Cut caramel slab into 4 equal pieces.
- 12
Apply cream fill-in in a thin layer to caramel, leaving ⅛" space at the top long side. Cream filling layer should be about half the height of the caramel.
- 13
Roll up caramel into a log.
- 14
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.
- 15
Cut the caramel into ½" slices. Wrap in desired packaging.
💡 Pro Tips
- ✓Use a candy thermometer clipped to the pot's side at a 45° angle, keeping the bulb submerged but not touching the bottom, because direct contact with the hot pot base reads 5-10°F higher than the actual caramel temperature and causes overcooking.equipment45° angle, bulb submerged
- ✓Stir constantly until the mixture reaches 240°F using a wooden spoon (not silicone), which dissipates heat more efficiently and prevents localized hot spots that cause crystallization and graininess in the final caramel.technique240°F with wooden spoon
- ✓Add the oat-cinnamon mixture immediately at 240°F (within 30 seconds of removing from heat) before the caramel viscosity increases further, because each 5°F increase in temperature reduces mixing time by approximately 15 seconds and causes uneven oat distribution.timingWithin 30 seconds at 240°F
- ✓Spread the caramel onto parchment within 60-90 seconds of mixing in oats, using an offset spatula dipped in water, because the Maillard reaction from the molasses (100g) continues briefly off-heat and sets the texture; waiting longer creates an unworkably thick mass.timing60-90 seconds after mixing
- ✓Cool the caramel sheet at room temperature (68-72°F) for exactly 45-60 minutes before cutting, not in the refrigerator, because rapid cooling causes sugar recrystallization and brittleness; room temperature allows the fat-sugar matrix to set uniformly to a chewy 15-18% moisture content.technique45-60 minutes at 68-72°F
Share this recipe
Prep
20
min
Cook
60
min
Serves
65
people
Level
intermediate
Share this recipe
Oatmeal Cream Pie Caramels
All the flavors of oatmeal cream pies, reimagined into a caramel cream.
📝 Ingredients
Serves 65🥬Fresh Produce(2)
- 185 grams corn syrup
- 50 grams corn syrup
🥛Dairy & Eggs(3)
- 113 grams butter
- 340 grams evaporated milk
- 140 grams heavy cream
🫙Pantry Staples(5)
- 130 grams brown sugar
- 100 grams molasses
- 500 grams powdered sugar
- 100 grams quick cooking oats
- 210 grams white sugar
🧂Spices & Seasonings(2)
- 5 grams cinnamon
- 4 grams salt
📦Other(1)
- 180 grams vegetable shortening
Nutrition (per serving)
Calories
120
Protein
1g
Carbs
19g
Fat
5g
👨🍳 Instructions
- 1
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.
- 2
Mix together oats and cinnamon. Set aside.
- 3
In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, brown sugar, salt, and corn syrup.
- 4
Cook over medium - low heat, stirring constantly, until butter has melted and sugar has dissolved.
- 5
Turn heat to medium. Stirring constantly, bring mixture to a boil.
- 6
Turn heat to medium high. Cook until caramel reaches 240F. Turn off heat. Stir in oatmeal cinnamon mix.
- 7
Pour caramel on parchment, spreading into a thin rectangle. Cool completely. Make cream filling as it cools.
- 8
Place shortening in mixing bowl. Mix on low for one minute.
- 9
Add powdered sugar, ½ cup at a time.
- 10
Once powdered sugar is added, add corn syrup. Mix until combined. Mix will resemble play-doh.
- 11
Cut caramel slab into 4 equal pieces.
- 12
Apply cream fill-in in a thin layer to caramel, leaving ⅛" space at the top long side. Cream filling layer should be about half the height of the caramel.
- 13
Roll up caramel into a log.
- 14
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.
- 15
Cut the caramel into ½" slices. Wrap in desired packaging.
💡 Pro Tips
- ✓Use a candy thermometer clipped to the pot's side at a 45° angle, keeping the bulb submerged but not touching the bottom, because direct contact with the hot pot base reads 5-10°F higher than the actual caramel temperature and causes overcooking.equipment45° angle, bulb submerged
- ✓Stir constantly until the mixture reaches 240°F using a wooden spoon (not silicone), which dissipates heat more efficiently and prevents localized hot spots that cause crystallization and graininess in the final caramel.technique240°F with wooden spoon
- ✓Add the oat-cinnamon mixture immediately at 240°F (within 30 seconds of removing from heat) before the caramel viscosity increases further, because each 5°F increase in temperature reduces mixing time by approximately 15 seconds and causes uneven oat distribution.timingWithin 30 seconds at 240°F
- ✓Spread the caramel onto parchment within 60-90 seconds of mixing in oats, using an offset spatula dipped in water, because the Maillard reaction from the molasses (100g) continues briefly off-heat and sets the texture; waiting longer creates an unworkably thick mass.timing60-90 seconds after mixing
- ✓Cool the caramel sheet at room temperature (68-72°F) for exactly 45-60 minutes before cutting, not in the refrigerator, because rapid cooling causes sugar recrystallization and brittleness; room temperature allows the fat-sugar matrix to set uniformly to a chewy 15-18% moisture content.technique45-60 minutes at 68-72°F