- 4 large tart apples, cored
- 1/2 cup apple juice
- 1/2 cup packed brown sugar
- 12 red-hot candies
- 1/4 cup butter
- 8 caramels
- 1/4 teaspoon ground cinnamon
- Whipped cream
- Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three red-hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
- Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired.