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 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 sugar, 3 red-hots, 1 tablespoon butter and 2 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.

This recipe yields 4 servings.