Bullseye Caramel Candy Recipe

by Sean
(Illinois)

I need a bullseye caramel candy recipe because I really want to make them.


I've been eating these Bullseye candies and would love to make a homemade batch for a party but am at a loss on how to make the centers. Any ideas?






Hi Sean,

The only recipe for Bullseyes candy that I could find is a "gluten free recipe" at Recipe Zaar. It sounds like it would be pretty good, so I've added it below if you want to give it a try.

Caramel Ingredients Needed:
(Or you can just buy some premade caramel at Candyland Crafts if you don't want to make your own.)

  • 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


Cream Filling Ingredients Needed:

  • 1/8 ounce unflavored gelatin (1/2 an envelope)
  • 2 tablespoons cold water
  • 1/2 cup shortening
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • powdered sugar, for dusting


How To Make Bulls Eye Candy:

Preparing The Caramel:
  1. Line a 9x9 pan with foil and spray with nonstick cooking spray.
  2. Mix cream and condensed milk in saucepan and heat on low to warm. Do not boil.
  3. In another pan combine corn syrup, water, and sugar and heat at medium/high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in water to keep sugar crystals from forming and causing graininess to develop.
  4. Reduce heat to medium and boil candy mixture until it reaches 250°F on a candy thermometer.
  5. Stir in the softened butter and the milk/cream mixture from the other pan. This will cause the temperature to drop about 30°. Just continue heating, stirring constantly until the temperature returns to 244° and the caramel becomes golden brown.
  6. Remove from heat and pour into your prepared pan. Don't scrape the stuff off the bottom of the pan because you may end up causing yourself some problems (instead, just go ahead and spoon it up for your own tasting pleasure.) :)
  7. Allow caramel to cool and set up overnight.develop a smooth, silky texture. It should become smooth and silky.
  8. Remove caramel from pan by flipping it out onto waxed paper and peeling away the foil. Cut into pieces as desired.


Preparing the Cream Filling:

  1. Dissolve unflavored gelatin in cold water in a heat proof cup. Place cup in a pan with a little water and allow to simmer until the gelatin water becomes clear. Allow to cool.
  2. In a mixing bowl, cream shortening, vanilla, and powdered sugar. Add the cooled gelatin and beat for about 10 minutes.


Forming the Bullseyes:

  1. Option 1: Form a piece of caramel into a doughnut shape and press some of the cream filling into the center.
    Option 2: Form a length of caramel about 1/2 inch thick and 1 1/2 inches wide (and as long as you like). Cover the top with 1/2 inch of the cream filling down the center and roll into a log shape. Cut the log in slices to form your bulls eye discs.
  2. Dust the Bullseyes with powdered sugar to keep them from sticking together.
  3. Individually wrap each Bullseye Caramel Candy in a piece of waxed paper or cellophane if you desire. That's fiddly work, but a nice touch. Otherwise you can just layer them between layers of waxed paper on a tray or in an airtight container.


~adapted from Andrew Mollman's recipe on recipezaare.com.

Hope this Bullseye Caramel Candy Recipe works for you. I'd love to see how they turn out, so take some photos and show them off for us!

Have fun!
~Angie


Comments for Bullseye Caramel Candy Recipe

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Oct 27, 2016
cream center for bullseye candy NEW
by:

Mix a 7oz jar of marshmallow creme with 1 tsp. vanilla. Add 3 cups of powdered sugar one cup at a time - you may have to knead by hand as it gets stiffer. I spread this over my own caramel recipe and once set/cooled, I roll up lengthwise and slice into caramel creme pinwheel candies. Good luck!

Oct 17, 2013
Caramel too soft NEW
by: Patty Mac

The recipe was easy to follow, and the taste is good, but not like the original Bulls Eye. I know the caramel to be much stiffer. My caramel was very soft. It needs to be refrigerated to keep its shape. Did I do something wrong?
Thanks!

Dec 08, 2012
Caramel Irony NEW
by: JennyBee

Thank you for submitting this. I grew up eating Brach's Caramel Creams. Ironic observation #1: I grew up outside of Baltimore, home of Goetze, but never ate their caramels. As I grew up, I didn't eat quite as much candy, but in the early 90's I went looking for Brach's Caramel Creams, and went as far as calling Brach's. I was informed that they no longer produced that candy. I was crestfallen, as their product was INFINITELY superior to the Goetze brand. WHY? Because Goetze caramels contain FLOUR. Ironic observation #2: You only found a "Gluten Free" version of Bullseyes. CARAMEL DOES NOT, NOR SHOULD NOT, CONTAIN FLOUR. Don't apologize for only finding that recipe. Celebrate that you found one that makes sense. Thank you for sharing your technique.

Sep 23, 2011
Awsome
by: Anonymous

I made these the other night and they were GREAT! I didn't wait over night for the caramel but I cut it into thin strips and rolled it a little flatter and then put some creme and wrapped the caramel around it with the seams together. After putting it in the fridge it was easier to cut it into smaller pieces for wrapping.

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