Friday, February 19, 2010

Slow Cooker Caramel Apples

4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon cinnamon
vanilla ice cream, optional

Peel about 3/4 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 red hots, 1 Tablespoon of butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender. Serve immediately with vanilla ice cream.

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