Serves: 5
Total Calories: 810
Yield: 8 Apples
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. Meanwhile, line a baking pan with buttered wax paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce back into the cleaned slow cooker and keep warm while you dip the apples.
Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom of the apple. 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 as the crockpot can get quite hot to the touch and the caramel could scald.
This Crock Pot Caramel Sauce recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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