Step 1

Peel and dice the apples. You should have about 16 cups of apple.

Step 2

Mix in the brown sugar, cinnamon, ginger, and cloves, then place apples in a slow cooker and cover with lid. Cook on high for 6 hours.

Step 3

Blend the apples until smooth, either using an immersion blender or by transferring apples into a blender.

Step 4

Return apple mixture to slow cooker. Stir in vanilla.

Step 5

Melt caramels by microwaving for 30 second intervals until they are soft enough to stir.

Step 6

Pour melted caramels into apple mixture and stir or blend to combine.

Step 7

Replace slow cooker lid, but pit it on crooked so air can vent.

Step 8

Continue cooking on high for 1-2 more hours until mixture starts to thicken (it will get even thicker as it cools).

Step 9

Transfer apple butter to airtight containers. Keep in the fridge for 2 weeks or freeze for up to 6 months.