Cover the slow cooker and cook on low for 10-12 hours, stirring occasionally, until the apples are very soft and dark brown. If needed, cook for an additional 1-2 hours to achieve the desired consistency.
Blend the Apple Mixture:
Use an immersion blender to puree the apple mixture until smooth. Alternatively, you can transfer the mixture to a blender in batches and blend until smooth.
Add the Vanilla and Caramel:
Stir in the vanilla extract and caramel sauce until well combined.
Cook the Apple Butter:
If the apple butter is still too thin, continue cooking uncovered on low for another 1-2 hours, stirring occasionally, until it reaches the desired thickness.
Cool and Store:
Let the apple butter cool to room temperature.
Transfer to sterilized jars or airtight containers and store in the refrigerator for up to 2 weeks, or process in a water bath for longer storage.
Serve:
Serve the salted caramel apple butter on toast, biscuits, pancakes, or use it as a topping for desserts.
For an extra touch, sprinkle a small amount of sea salt on top before serving.
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