Hot Caramel Apples
- 4 lg Tart apples; cored
- 1/2 c Apple juice
- 8 tb Brown sugar
- 12 Red-hot candies
- 4 tb Butter or margarine
- 8 Caramels
- 1/4 ts Ground cinnamon
- Whipped 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 two 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. 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 MC-Recipe Digest by Roberta Banghart on
Mar 09, 1998
juice over apples. Fill the center of each apple with 2 tablespoons of
sugar, three red-hots, 1 tablespoon of butter and two 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. 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 MC-Recipe Digest by Roberta Banghart
Mar 09, 1998
