Crisp apples are popping up in the trees in different beautiful hues of green, yellow, and reds.  But what do you do when you have too many? Or the birds have had their portion first? Make apple butter! Not just any apple butter though, let's throw in some homemade salted caramel too! This would be the perfect treat to top your morning toast, scones, biscuits, and pound cake. Or add it to your next fall cheese board!

Yield: 2 to 2.5 pints.


    • 3 pounds apples peeled, core, and cut into 1-inch pieces
    • Cup apple juice, 100% unsweetened juice
    • teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • 1/2 teaspoon allspice
    • The seeds from 1-2 vanilla beans or 2 teaspoons of pure vanilla extract

For the caramel:

  • Tablespoon unsalted butter
  • Tablespoon packed brown sugar
  • Tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 1 Tablespoon heavy cream


Instructions for apple butter:

  1. Prep the slow cooker with a coat of cooking spray.
  2. Add the apples, apple juice, spices, and vanilla to the slow cooker and close with the lid.
  3. Turn on high for one hour.
  4. Turn off the slow cooker and let cool slightly.
  5. Add a third of the apple mixture to a food processor or immersion blender. Continue to blend until the apples are smooth.
  6. Repeat the process until the stewed apples are blended.
  7. Pour the mixture back into the slow cooker and cook on low for 6-8 hours or until the apple mixture has reduced by about half.

  Instructions for Caramel:

  • Add the maple syrup, butter, and brown sugar in the skillet and cook on medium to high heat.
  • Begin to whisk the butter, syrup, and brown sugar continuing until the mixture has thicken and is bubbly.
  • Continue whisking while adding the salt and heavy cream. (1-2 minutes) Remove from the heat.
  • Slowly stir in caramel sauce to the apple mixture.
  • Set aside, allow to cool.
  • Scoop into 4 oz lidded jars.

A big thank you to kitchen fun with my 3 sons for sharing! 

VanillaPura Pro
Tagged: apple


Hi Michelle! Many apologies that this information was omitted. This recipe makes 2 to 2.5 pints. It’s recommended to keep it refrigerated to prolong it’s life, or you could even pop it in the freezer until you’re ready to use.

— VanillaPura Pro

How much does this recipe yield? It says to pour in 4 ounce jars but not how many? Also, does it need to be stored in the refrigerator and if so, how long?

— Michelle

Candace, so sorry about the missing information. We’ve updated the recipe with complete instructions.

Thanks for letting us know:).

— VanillaPura Pro

It appears that the recipe was corrected but I can’t find when to add the cream and salt to the caramel mixrure. Also how much does this make and how long does it keep in the refridgerator? Thanks

— Sharon

Per earlier comment, I think what is missing is when to add cream and salt to caramel mixture. I’d also like to know how many cups this makes. It’s something I’d like to make for Christmas gifts! Thank you and hope to hear soon.

— Cheryl

Hi Candace:)
Thanks for letting us know of the incomplete instructions. This will be perfect for Thanksgiving.
Happy Baking!

— VanillaPura Pro

Thank you for correcting the directions. Sounds so yummy! Can’t wait to make a batch for Thanksgiving.

— candace

I don’t think the directions are complete for this Salted Caramel Apple Butter. Directions are missing.
I would love to make, but first need complete directions.

— candace