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  • 5 1/2 pounds apples - peeled, cored and finely chopped
  • 4 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 jar caramel ice cream topping pr 25


  • Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
  • Cover and cook on high 1 hour.
  • Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
  • Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Stir in 1/2 jar caramel ice cream topping or 25 unwrapped caramels.
  • Spoon the mixture into sterile containers, cover and refrigerate or freeze.
  • I first tasted apple butter with caramel in it and LOVED it when a friend gave me a jar in a swap online. So I adapted my own crockpot apple butter to include caramel....I of course had to use the easier topping rather than unwrap all those caramels!

Categories: Condiment, Sauce  Spread 
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