These caramel apples are surprisingly easy to make with your slow cooker! All you have to do is melt the caramels in the crock pot and then the coat the apples. Some apples are good for baking and some are better for eating. For this recipe, use a crisp, sweet apple you would eat out of hand.
Make them extra-special with crunchy coatings. Toasted coconut or chopped pecans or walnuts, candy pieces, and cereal are just a few ideas. See the list of optional coatings below the recipe instructions.
The recipe can be scaled up easily for a crowd or large party. Don't wait for apple season or Halloween to enjoy these delicious caramel apples!
- 2 (14 oz.) packages caramels
- 1/4 cup water
- 8 medium crisp apples (e.g., McIntosh, Gala, Red Delicious, etc.)
- 8 popsicle sticks for the apples
- Unwrap the caramels and put them in the slow cooker with the water. Cover and cook the caramels on high for 1 to 1 1/2 hours, or until they have melted, frequently stirring to prevent scorching. If the caramel does happen to scorch, pour it through a mesh strainer and discard any dark particles. Put the caramel into a saucepan or back into the cleaned slow cooker and keep warm it while you dip the apples.
- Meanwhile, line a large baking pan with wax paper and butter the paper.
- Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to low.
- Dip apple into the hot caramel and turn to coat entire surface. Holding the apple above pot, scrape off any excess accumulation of caramel from bottom apple.
- Place the caramel-coated apples on the prepared wax paper-lined pan, stick-side up. As you near the bottom of the pot, use a spoon to spoon the hot caramel over the apples.
- Put the pan with coated apples in the refrigerator to chill until thoroughly set.
- Use caution if children are helping. The crock pot will probably be quite hot to the touch, and the caramel will get hot enough to cause painful burns.
Store caramel apples unwrapped in the refrigerator. Or place the apples on rounds of wax paper, parchment paper, or on muffin-top papers—similar to cupcake papers but hot as deep—and wrap them individually in cellophane bags; store wrapped caramel apples for several days at room temperature. The apples will keep for about 1 week either way.
Optional Coatings - Roll the bottom half of partially set caramel apples in one of these coatings, or in a combination of two or three.
- Toasted Coconut
- Chopped Dried Cranberries
- Toasted Chopped Pecans
- Toasted Chopped Walnuts
- Chopped Peanuts
- Mini Chocolate Chips
- Candy Coated Chocolate Candies (M & M's)
- Crumbled Cookies
- Maple Flakes
- Small Cereal (Cheerios, Fruit Loops, etc.) or Crumbled Granola