HOT CARAMEL APPLES

4 large tart apples, cored
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 inch off the top of each apple; place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, three red-hots, 1 tablespoon of butter and two caramels. Sprinkle with cinnamon. Cover and cook on LOW for 4 to 6 hours or until the apples are tender.

Serve immediately with whipped cream, if desired. Yields 4 servings.

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