Hot Caramel Apples

 

4 large tart apples, cored (I used Granny Smith)

1/2 c. apple juice

8 T. brown sugar

12 red-hot candies

4 T. butter or margarine

8 caramels

1/4 tsp. ground cinnamon

whipped cream, optional

 

Peel about 3/4 in. off the top of each apple; place in slow cooker. Pour juice over apples.  Fill the center of each apple with 2 T. of sugar, 3 candies, 1 T. butter and 2 caramels.  Sprinkle with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender.  Serve immediately with whipped cream if desired. 4 servings.