Red Hot Caramel Apples




  • 4 large tart apples, cored
  • ½ cup apple juice
  • ½ cup packed brown sugar
  • 12 red hot candies
  • ¼ cup butter
  • 8 caramels
  • ¼ tsp ground cinnamon
  • Whipped cream 


Peel about ¾ inch off the top of each apple and place in a 3-quart slow cooker. Pour juice over apples. Fill the center of each apple with 2 Tbsp sugar, 3 red hot candies, 1 Tbsp butter and 2 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.

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