Crock Pot Caramel Recipes

Steps:

• Spray 6-quart slow cooker with cooking spray.
• In bottom of slow cooker, layer butter, brown sugar and corn syrup. Cover and cook on High heat setting 30 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate 180 degrees. Continue to cook on High heat setting another 30 minutes or until caramel mixture is bubbling vigorously around edges.
• Remove cover; turn heat setting to Low. Stir in baking soda and vanilla until well blended; mixture will foam while being stirred. Add popcorn; stir well to coat popcorn, making sure to reach bottom and all around inside of slow cooker. Continue to cook, uncovered, on Low heat setting 1 hour to 1 hour 30 minutes, stirring every 15 to 20 minutes, until popcorn looks dry and caramel is cooked on.
• Spread on waxed paper. Cool 15 minutes. Stir in pretzel twists and nuts. Store at room temperature in airtight container.

Steps:

• Mix apples, white sugar, brown sugar, and cinnamon together in a slow cooker. Drizzle with caramel topping and melted butter.
• Mix cake mix and oatmeal together in a bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Place on top of apple mixture in the slow cooker.
• Cook on High until cooked down and golden on top, 2 1/2 to 3 hours.

Steps:

• Take out that crock pot.
• It is important to use either a saucer or a little bowl like I did - so the can does not leave a rust ring on the bottom of your crockpot.
• Once the can is in place fill up the crock pot with water till it covers the top of the can.
• Put the crock pot on low for 8 hours :)
• With tongs take the can out of the water and let sit for 30 minutes ( it is going to be plenty hot).
• Slice apples into wedges.
• Open the can - stir and enjoy by dipping the apples into the caramel.

Steps:

• Pour condensed milk in a 1 quart electric slow cooker.
• Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes.
• Pour into graham cracker crust; cool.
• Spread whipped topping over top, and sprinkle with chopped candy bar.
• Cover and chill.

Steps:

• Take can of sweetened condensed milk and remove label. (Do Not Open).
• Place in a 3-1/2 to 4-1/2 quart crock pot.
• Pour water in crock pot until the can is completely covered with water. You only need water to be 1/4 in over the top of can.
• Put lid on crock pot.
• Heat on high for 3-1/2 to 4-1/2 hours (the longer the milk cooks the darker the caramel will be).
• At desired time remove can with tongs (Be careful the can will be very hot).
• Allow to cool to the point that you can touch the can, but the can will be still warm.
• Open can and pour contents into a bowl that has a good sealing lid.
• Stir in the vanilla extract.
• At this point you are ready for dipping.
• Any leftovers can be placed in the refrigerator.

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Do not open sweetened condensed milk cans, but remove the paper on the outside of the cans.
• Put water into crock pot, then put UNOPENED sweetened condensed milk cans into water. Turn on low, and allow to simmer overnight, or for 8 hours.
• Remove cans from water. Allow to cool, then open cans. Empty contents (should be a rich, caramel color) into a bowl and with a whisk whip until smooth and fluffy. Pour into pie shell, and top with cool whip.
• Chill before serving.

Steps:

• Place caramels and water in your slow cooker.
• Cover and cook on high for 1 to 1 1/2 hours on high, stirring frequently.
• Wash and dry apples.
• Remove stems from apple and insert stick into stem end.
• Turn control on low.
• Dip apple into hot caramel and turn to coat entire surface.
• Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
• Place on greased wax paper to cool.