These caramel apples are surprisingly simple: melt some caramels in a slow cooker, coat the apples, and voila! The dessert is prepared. If you have guests, prepare the apples, set the cooker, and serve them when it’s time for dessert. In addition, the measurements are easily adaptable for more immense parties than eight.
We recommend crisp, firm, sweet apples, such as McIntosh, Gala, or Red Delicious. Make them extra special by coating them in a crunchy substance. Examples include toasted coconut, candy pieces, cereal, and chopped pecans. Below the recipe’s instructions is a list of optional toppings.
- 4 baking apples
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1/2 cup apple juice
- 8 caramel squares
- Nuts (optional)
- Peel the top half of each apple and place in the slow cooker.
- Pour the apple juice over apples.
- Place 1 tablespoon of butter and brown sugar along with 2 caramels in the center of each apple.
- Lightly sprinkle ground cinnamon over each apple.
- Sprinkle with pecans or whatever nuts your prefer (optional).
- Cover and cook on LOW for 4-6 hours or on HIGH for 2 hours.
- Serve warm with ice cream.
Crock Pot Caramel Apples - FAQs
The melting point of caramel is approx 125-150 degrees F. On average, the “warm” setting on a crock pot is approx 165 degrees F: Now that you know this, you can melt the caramel in the crock pot, but not for a long amount of time.
Allow the caramel to cool for 3-5 minutes before dipping the apples. If it’s too hot it will slide off the apples more easily. Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and continue to swirl it as you allow any excess caramel to drip off.1
Although they are quite similar, the biggest difference between candy apples and caramel apples is that candy apples have a hard candy coating made from sugar and corn syrup while caramel apples have a caramel coating made from brown sugar, heavy cream, butter, and corn syrup. It all comes down to the texture!
Microwave for a few minutes, stirring every 30 seconds and heat until melted and smooth. You can also melt over a double boiler or in a heavy saucepan, but stir frequently if using a saucepan so it doesn’t scorch. Dip chilled apples – into the caramel, one at a time.
Caramel sauce results either from cooking sugar until it browns or by thinning melted caramel candies. When a recipe calls for melting caramel candies, you can use a homemade caramel sauce to replace the melted caramels.
To help the caramel stick to your apples, you’ll want to soak them for a few minutes in hot tap water with a dash of vinegar added. Then scrub off any wax with a kitchen towel. Once ready, tilt pan to pool caramel. Use a twirling motion to evenly coat each apple; allow excess caramel to drip off.
Once your caramel apples are dipped, store them in the refrigerator until you are ready to serve them.
For red candy apples, we recommend a sweet, crisp variety like Honeycrisp. If you prefer tartness to offset the sweetness of the candy coating, go with a Granny Smith or Pink Lady.
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