CROCK POT CARAMEL
Make and share this Crock Pot Caramel recipe from Food.com.
Provided by Barenakedchef
Categories Healthy
Time 8h1m
Yield 6 serving(s)
Number Of Ingredients 2
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.
EASY CROCK POT CARAMEL ROLLS RECIPE
These Easy Crock Pot Caramel Rolls are one of the bets pull apart recipes. They are full of flavor and taste absolutely amazing. They only require a few simple ingredients, and your house will smell delicious.
Provided by Contributor
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- In a small bowl, mix brown sugar and cinnamon together. Pour melted butter into a separate small bowl.
- Separate biscuits and dip into melted butter, then into brown sugar mixture coating both sides.
- Place into a greased slow cooker. Have biscuits overlap so they all fit into crock pot. Cover and cook on high for 1.5 hours. Check to see if they are cooked through.
- Put on a plate and drizzle with favorite glaze or frosting.
- Mix all ingredients together well. Add more milk if needed to get to desired consistency.
Nutrition Facts : Calories 1268 kcal, Carbohydrate 169 g, Protein 8 g, Fat 65 g, SaturatedFat 32 g, TransFat 2 g, Cholesterol 124 mg, Sodium 1492 mg, Fiber 2 g, Sugar 116 g, ServingSize 1 serving
SLOW-COOKER CARAMEL CORN
A big-batch classic snack made easy in the slow cooker!
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h40m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
CARAMEL SAUCE IN CROCKPOT, SUPER EASY!
My very good friend Jana McK. gave me this recipe for the stove top. I have adapted it for the crock pot. It makes for a super easy, no fuss caramel dipping sauce. Great for fruit, nuts and even pretzels. Only 2 ingredients. Remember crock pots vary in their heat intensities. Mine gets very hot on high. Finally, you might want to line the crockpot with those disposable liners to make it easier to clean up the sticky glue from the can and make sure you wait until the can is warm, not hot or the "sauce" will explode.
Provided by Gadgetsmidnight
Categories Dessert
Time 3h31m
Yield 10 serving(s)
Number Of Ingredients 2
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.
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
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- (Optional) Divide the sweetened condensed milk from 2 cans equally into 3 small canning jars. Close jars with lids and rings.
- Place jars (or the unopened can of sweetened condensed milk) into crockpot and fill crockpot as full as you possibly can so that jars or can are completely submerged in the water. This is important! No part of the jar or can should be out of the water at any time! Turn crockpot to low for 8-10 hours, refilling water if necessary.
- Let caramel cool on counter at room temperature before opening. The canning jars may appear to seal but the caramel will NOT be shelf stable–it should be stored in the refrigerator! Use as a topping for ice-cream, as a dip for apples, or in recipes.
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