SLOW COOKER CARAMEL APPLE BUTTER
Apple butter with a creamy caramel saltiness. I like to use mixed apples. The longer the apple butter cooks, the darker it gets, and the smaller the yield.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 17h
Yield 80
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 14.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 27.8 mg, Sugar 12.2 g
CARAMEL APPLE BUTTER
Caramel Apple Butter
Provided by BHG Test Kitchen
Time 2h50m
Number Of Ingredients 6
Steps:
- Quarter and core unpeeled apples. In an 8- to 10-quart heavy pot combine apples and apple cider. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until apples are very tender, stirring frequently.
- Press apple mixture through a food mill or sieve into a large bowl. Discard peels and seeds. Measure 7 1/2 cups pulp; return to pot. (If you have leftover apple mixture, chill it and serve it as applesauce.)
- Stir in brown sugar, granulated sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until mixture is very thick and mounds on a spoon, stirring frequently.
- Ladle hot apple butter into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 28 kcal, Carbohydrate 7 g, Sugar 6 g, UnsaturatedFat 0 g
CARAMEL PEANUT BUTTER DIP AND FUJI APPLES
Age level: 4 to 6 years Skill level: beginner
Provided by Rachael Ray : Food Network
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Unwrap candies and place into a bowl.
- Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.
- Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient.
- To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!
CARAMEL PEANUT BUTTER DIP
"When crisp autumn apples are available, I make this quick delicious dip," explains Sandra McKenzie, field editor from Braham, Minnesota.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, microwave the caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir peanuts if desired. Serve warm with apples.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 149mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL APPLE BUTTER DIP RECIPE
This creamy dip is perfect to serve with sliced apples or even graham crackers and vanilla wafer cookies. Top the dip off with some toffee bits and you will be in apple heaven.
Provided by Camille Beckstrand
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, beat cream cheese and brown sugar together until smooth.
- Add in Musselman's Apple Butter and caramel sauce and beat until fully incorporated.
- Add in 1/2 cup powdered sugar and mix well, until dip starts to turn fluffy.
- Add more powdered sugar until dip reaches desired consistency.
- Sprinkle toffee bits on top of dip and serve with sliced apples.
- Keep leftovers in covered container in fridge for up to 3 days.
Nutrition Facts : Calories 184 kcal, Carbohydrate 38 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 108 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
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