Peel and dice the apples. You should have about 16 cups of apple.
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.
Blend the apples until smooth, either using an immersion blender or by transferring apples into a blender.
Return apple mixture to slow cooker. Stir in vanilla.
Melt caramels by microwaving for 30 second intervals until they are soft enough to stir.
Pour melted caramels into apple mixture and stir or blend to combine.
Replace slow cooker lid, but pit it on crooked so air can vent.
Continue cooking on high for 1-2 more hours until mixture starts to thicken (it will get even thicker as it cools).
Transfer apple butter to airtight containers. Keep in the fridge for 2 weeks or freeze for up to 6 months.
