This recipe is one of those never-ever fail recipes, even for the worst and most inexperienced of home cooks and bakers, but delicious enough for anyone to make, regardless of skill level. This recipe also doubles as the most amazing and most delicious potpourri you will ever know. Seriously, its way better than a scented candle and a zillion times tastier, not that I eat candles or anything. That would be weird.
You just drop the stuff into the slow cooker, stir, and cover, turn it on and walk away. My favorite way to eat this is over rum raisin ice cream, though pumpkin and vanilla would work just as well. It’s phenomenal. The warm spiced caramel apples on the cold ice cream is fall in a sundae and completely spectacular.
Slow Cooker Caramel Apples (and apple butter recipe)
- 1 cup dark brown sugar
- half a stick of butter, rough cut into pieces
- 8 cups of peeled and diced apples
- 1 tablespoon ground cinnamon
- dash of freshly grated nutmeg (optional)
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
In a slow cooker, add all ingredients and mix thoroughly. Cover and cook on high until apples are tender, or about three hours.
To make into apple butter, cook until the apples lose their shape. Mash to desired consistency. Freeze up to two months in an air tight container.
Note: The salted-cinnamon-vanilla-caramel sauce that coats the apples will thicken slightly upon cooling.