Oatmeal Cream Pie Caramels

Oatmeal Cinnamon Caramel
0 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.
Cream Filling
9 Place shortening in mixing bowl.  Mix on low for one minute.
10 Add powdered sugar, 1/2 cup at a time.
11 Once powdered sugar is added, add corn syrup.  Mix until combined.  Mix will resemble play-doh.
Assembling Caramels
13 Cut caramel slab into 4 equal pieces.
14 Apply cream fill-in in a thin layer to caramel, leaving 1/2" space at the top long side.  Cream filling layer should be about half the height of the caramel.
15 Roll up caramel into a log.
16 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.
17 Cut the caramel into 1/2" slices.  Wrap in desired packaging.