1/4 Photos of Vanilla Cream Filled Caramels Bull's Eye Copycat (Gluten-Free)
4 hrs 30 mins
Andrew Mollmann's Note:
Goetze's Bull's Eye caramels are delicious but I haven't eaten one since being diagnosed with Celiac Disease since they contain wheat. I missed them so I started searching for a copycat recipe. I couldn't find one, so I combined a caramel recipe and a cream recipe. The resulting caramels are a lot creamier than authentic Bull's Eyes, but I think are better for it. You'll want a helper for the final stage; it took me around 2.5 hours.
My Private Note
Units: US | Metric
- 2 cups heavy cream
- 1/2 cup condensed milk
- 2 cups light corn syrup
- 1/2 cup water
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 1Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 2Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
- 3In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
- 4Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
- 5Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
- 6Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
- 7Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
- 8Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
- 9When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
- 10Cream Filling:.
- 11Dissolve unflavored gelatin in cold water.
- 12Set in heat proof cup in pan; Simmer until clear.
- 13Let cool.
- 14Cream together shortening, powdered sugar, and vanilla.
- 15Add cooled gelatin and beat for 10 minutes.
- 16Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
- 17Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
- 18Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
- 19Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
- 20It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
- 21I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.
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Nutritional Facts for Vanilla Cream Filled Caramels Bull's Eye Copycat (Gluten-Free)
Serving Size: 1 (47 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 170.4
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 4.0 g
- Cholesterol 18.9 mg
- Sodium 32.6 mg
- Total Carbohydrate 26.4 g
- Dietary Fiber 0.0 g
- Sugars 19.1 g
- Protein 0.5 g