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Hot Caramel Apples


4 large tart apples, cored
cup apple juice
8 tablespoons brown sugar
12 red-hot candies
4 tablespoons butter or margarine
8 caramels
teaspoon ground cinnamon


Serves: 4


Peel about ¾ inch off the top of each apple; place in slow cooker. Pour juice over apples. Fill the centre of each apple with 2 tablespoons of sugar, 3 red-hot candies, 1tablespoon 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.

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