Giant Goetze's Caramel Creams

I like to goof off in the kitchen and make the wacky things I dream up. It probably has to do with my brain never shutting off. I could stare into space for hours, and in that time I have accomplished everything from writing my next post, to what I am going to cook next, including grocery list and the play by play. I can even solve all the world's problems and come up with that snarky answer I should have given that lady that insulted me. No rest in this head of mine.


I have always liked Goetze's with that chewy caramel and the cool creamy center, such a great combination of texture and flavor. For giggles I made these giant, crispy, Caramel Creams. I like the added crunch from the rice cereal.


I made caramel rice crispy treats and pressed it into a 9x13 inch jelly-roll pan that had been lined with buttered parchment paper. Filled it with a double batch of butter cream, let it chill a bit and sliced the roll into 1/2 inch slices.


To wrap like a giant candy, cut the sealed end off cellophane bags, place a giant caramel cream in each and twist both ends shut with a twist tie.


It's huge.


If you must eat one, do it over several days to reduce the risk of a gallbladder attack.

Giant Caramel Creams
For the caramel:
14 ounce can sweetened condensed milk
1 stick butter
14 ounce bag caramels

Over a double-boiler heat milk, butter, and caramels until melted and smooth. Remove from heat and stir in:

6 cups crispy rice cereal

Press into a 9x13 inch jellyroll pan that is lined with buttered parchment paper. Let cool. Meanwhile make the butter cream.

2 boxes powdered sugar
2 sticks butter
2 T. milk
2 t. vanilla

In a large mixing bowl beat together butter and sugar until smooth, slowly add milk and vanilla while mixing. Frosting will be stiff. Pour frosting out onto a long piece of plastic wrap and shape into a long tube by enclosing cream in wrap and rolling out to the length of the caramel crispy mixture. Place "tube" of cream in the center of the crispy mix and remove wrap. Using the parchment paper pull the edges of the rice crispy over the cream and sealing cream in the center. Be sure to pinch the edges together. Wrap the entire roll very tightly in plastic wrap and chill for 2 hours or until it is set. Remove from wrap and using a sharp knife, slice, using a sawing action, into 1/2 inch slices. Wrap each slice and chill or freeze until ready to serve. Makes about 21 slices.

Are they good? Yeah if you like ridiculously sweet, crunchy, chewy, caramel, creamy treats. One would satisfy a few folks.

Robin Sue

For More Big Red Kitchen...Subscribe/Newsletter/Fan Club