Ingredients
- Ingredients:
- 2 packages (14oz each) caramels
- 1/4 cup water
- 8 medium apples, such as McIntosh, Gala, or Fuji
- sticks for apples
Directions
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In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.
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Meanwhile, line a baking pan with wax paper; butter the paper.
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Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
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Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.
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Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
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Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald.
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Makes 8 caramel apples.