These Oatmeal Caramels with Vanilla Nougat are a delicious twist on classic caramels, combining the chewy texture of caramel with a creamy vanilla nougat layer and a subtle hint of oats for added depth. The oatmeal base adds a hearty bite that complements the smooth, sweet nougat and rich caramel flavors, making this treat irresistible!
Oatmeal Caramels with Vanilla Nougat Recipe
Ingredients:
Oatmeal Caramel Layer:
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) light corn syrup
- 1/2 cup (1 stick, 115 g) unsalted butter, cut into pieces
- 1/2 tsp salt
- 1 1/2 cups (135 g) rolled oats, lightly toasted
Vanilla Nougat Layer:
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) light corn syrup
- 1 large egg white, room temperature
- 1/4 tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions:
- Prepare the Pan
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving some overhang on the sides to help lift the caramels out later. Lightly grease the parchment paper and set aside.
- Make the Oatmeal Caramel Layer
- In a heavy-bottomed saucepan, combine heavy cream, sugar, corn syrup, and butter. Heat over medium heat, stirring continuously until the butter melts and the sugar dissolves.
- Attach a candy thermometer to the pan, ensuring it does not touch the bottom, and continue cooking, stirring occasionally, until the caramel mixture reaches 245°F (118°C).
- Stir in the salt and toasted rolled oats, mixing until evenly distributed.
- Quickly pour the caramel mixture into the prepared pan and spread it evenly. Allow the caramel layer to cool while you prepare the vanilla nougat layer.
- Prepare the Vanilla Nougat Layer
- In a saucepan over medium heat, combine sugar, water, and corn syrup. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
- Attach a candy thermometer to the pan and cook the syrup until it reaches 238°F (114°C).
- While the syrup is cooking, place the egg white and cream of tartar in a clean mixing bowl. Beat on medium-high speed until soft peaks form.
- Once the syrup reaches 238°F, remove it from heat. With the mixer running on low speed, slowly drizzle the hot syrup into the beaten egg white. Gradually increase the speed and beat until the mixture is thick, glossy, and holds firm peaks.
- Add the vanilla extract and beat until just combined.
- Assemble the Layers
- Pour the vanilla nougat over the cooled oatmeal caramel layer, spreading it evenly.
- Allow the nougat layer to set at room temperature for 1-2 hours.
- Cut and Serve
- Once set, use the parchment paper overhang to lift the caramel-nougat slab out of the pan.
- Use a sharp, lightly oiled knife to cut the slab into small squares or bars.
- Wrap each piece in wax paper or store in an airtight container.
Oatmeal Caramels with Vanilla Nougat are a deliciously unique treat that combines the comforting flavors of oatmeal with the rich sweetness of caramel and the smooth, creamy texture of vanilla nougat. This layered dessert offers a delightful mix of textures: a chewy caramel layer with lightly toasted oats and a fluffy vanilla nougat layer that melts in your mouth. Perfect for special occasions or simply indulging a sweet craving, these oatmeal caramels with vanilla nougat are both satisfying and nostalgic.
Nutritional Value of Oatmeal Caramels with Vanilla Nougat
| Nutrient | Per 1 Piece (20g) |
|---|---|
| Calories | 80 kcal |
| Total Fat | 3g |
| – Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 10mg |
| Total Carbohydrates | 11g |
| – Sugars | 9g |
| Dietary Fiber | 0.5g |
| Protein | 0.5g |
Note: Nutritional values are approximate and based on one small piece (20g). Values may vary depending on portion size and specific ingredients used.
Tips:
- Toasting the oats enhances their flavor and adds a slight crunch to the caramel layer.
- Room Temperature Storage: Store the caramels in an airtight container at room temperature for up to 2 weeks.
