In a 4 quart or larger slow cooker, add the ingredients and stir until the caramel sauce has dissolved.
Cook on HIGH for 2 hours or LOW for 4 hours.
To get the cinnamon sugar rim: Dip the top of the serving glasses into caramel sauce, let an excess drip off. Dip the top of serving glasses into cinnamon sugar and lighty shake to remove excess.
Serve hot, top with whipped cream if desired. Enjoy!
Video
Notes
Store in the refrigerator for up to 5 days in airtight containers.
Reheat on the stove top or single servings in the microwave.
More or less fireball can be used, depending on your taste.