Recipe - Hot Caramel Apples

4 lg Tart apples; cored
One half cup Apple juice
8 tablespoon Brown sugar
12 Redhot candies
4 tablespoon Butter or margarine
8 Caramels
One fourth teaspoon Ground cinnamon
Whipped cream; optional

Peel about Three fourths inch off the top of each apple; place in a slow cooker. Pour
juice over apples. Fill the center of each apple with 2 tablespoons of
sugar, three redhots, 1 tablespoon of butter and two caramels. Sprinkle
with cinnamon. Cover and cook on Low for 46 hours or until the apples are
tender. Serve immediately with whipped cream, if desired. Yield: 4
servings. Submitted to magazine by Pat Sparks of St. Charles, Missouri MC
formatting by bobbi744@sojourn.com

Recipe by: Quick Cooking Magazine, Premiere Issue, p. 45

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 09, 1998