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 round cinnamon
whipped cream, optional

Peel 3/4 in. off top of each apple, place in slow cooker. Pour juice over apples.

Fill center of each apple with 2 tablespoons of sugar, 3 red-hots, 1 tablespoon of butter, 2 caramels. Sprinkle with cinnamon.

Cover and cook for 4-6 hours or until apples are tender

Serve immediately with whipped cream.