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Wednesday, 22 October 2014

HOT CARAMEL APPLES

HOT CARAMEL APPLES
4 Lg. tart apples, cored
1/2 C. apple juice
8 Tblspoons brown sugar
12 red-hot candies
4 Tblspoons butter or margarine
8 caramels
1/4 tsp. ground cinnamon
Peel about 3/4 inch off the top of each apple; place in crock. Pour juice
over apples. Fill the center of each apple with 2 Tblspoons of sugar, 3
red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon.
Cover and cook on low for 4-6 hours or until apples are tender. May
serve immediately with whipped cream if desired.
Makes 4 servings.

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