Caramel Apple Butter

Put the apple puree into a slow cooker and stir in the sugar. Cook it down (lid off) until you are please with the consistency. Stir in the caramels and let them melt in for about 15 minutes. Stir in the spices and check the temperature. If your apple butter does not exceed 165 degrees F move the butter to a pan and heat it to at least 165 degrees. You will probably no be able to go above 185 degrees without burning. Can and water bath for 10 minutes (pint jars). Makes about 7 pints