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A parchment-lined tray of caramel apples in front of a crockpot.
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How to Make Caramel Apples in the Slow Cooker

Making homemade caramel apples is easy with your slow cooker! You only need three ingredients, plus your favorite toppings, for this fun fall treat.
Prep Time5 minutes
Cook Time2 hours
Chilling Time2 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 18
Author: Sarah Olson

Equipment

Ingredients

  • 44 oz. chewy caramels (four 11-oz. bags), unwrapped (I use Brach's)
  • ½ cup water
  • 18 apples washed and chilled

Toppings

  • chopped nuts, mini chocolate chips, sprinkles, crushed graham crackers or pretzels

Instructions

  • Add the unwrapped caramels to the slow cooker with the water, and cook on high for 2 hours or until the caramel is just melted (don't let it get too hot). Stir occasionally.
  • Wash all apples thoroughly under hot water. Using a clean dish towel or dry paper towels, dry the apples, making sure to remove all the wax.
  • Remove the stalks from the apples as well as any leafage from the bottom. Pierce with the candy apple sticks through the top. Place the apples in the refrigerator to chill for at least an hour.
  • While the caramel is melting prepare your “toppings station”, as well as a wax paper lined cookie sheet.
  • When the caramel has all melted and stirs easily, turn the slow cooker to warm. Remove the apples from the refrigerator. You can do this in batches as you will need to work quickly with a cold apple.
  • Before dipping, wipe away any condensation that has formed on the apples. Dip the apple into the caramel, twisting the stick to get the caramel all the way around the apple. Allow the excess to drip off back into the slow cooker.
  • Now take the coated apple and quickly apply any toppings you may like. You have to work quickly as the caramel will harden fast on the cold apple.
  • Place the apple on a parchment-lined baking sheet and repeat with the remaining apples.
  • Place cookie sheet with finished caramel apples into the refrigerator to set and firm up.
  • Place in bags if you are gifting to a class or friends and tie with bows.

Video

Notes

What can I use for sticks? Although I used store bought “pretty sticks” for my images, wooden craft sticks or popsicle sticks work great. You can also use thick lollipop sticks. For a fun fall look, try cinnamon sticks or clean, short twigs.
How do I keep the caramel from pooling at the bottom of the apples? After you dip, hold the apple upside down for a few seconds. Let the extra caramel drip off. Scrape the bottom on the edge of the slow cooker. Then set it on a sheet of wax or parchment paper.
What do I do with leftover caramel? Don't let it go to waste! Dip pretzels, marshmallows, or cookies in it. You can also save it in a jar in the fridge and warm it up later to drizzle over ice cream.
Why is the caramel sliding off my apples? The apples may be wet or have too much wax on them. Or the caramel is too hot; let your caramel cool down, and try again.
Burn Warning: The hot caramel can burn skin. If letting kids help, I would only let them dip the apples in toppings, not work directly with the hot caramel.

Nutrition

Calories: 359kcal | Carbohydrates: 78g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 172mg | Potassium: 343mg | Fiber: 4g | Sugar: 64g | Vitamin A: 127IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 0.3mg

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