Hot Caramel Apples Recipe
Hot Caramel Apples Recipe photo by Taste of Home

Hot Caramel Apples Recipe

Publisher Photo
Who ever thinks of making dessert in a slow cooker? This old-time favorite goes together quickly, and it's such a treat to come home to the aroma of cinnamon baked apples just like Mom used to make! —Pat Sparks, St. Charles, Missouri
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 4 servings

Ingredients

  • 4 large tart apples, cored
  • 1/2 cup apple juice
  • 1/2 cup packed brown sugar
  • 12 Red Hots
  • 1/4 cup butter
  • 8 caramels
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, optional

Nutritional Facts

> 1 caramel apple (calculated without whipped cream) equals 424 calories, 14 g fat (9 g saturated fat), 32 mg cholesterol, 177 mg sodium, 79 g carbohydrate, 6 g fiber, 1 g protein.

Directions

  1. Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three Red Hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
  2. 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.
Originally published as Hot Caramel Apples in Quick Cooking May/June 1998, p45

Nutritional Facts

> 1 caramel apple (calculated without whipped cream) equals 424 calories, 14 g fat (9 g saturated fat), 32 mg cholesterol, 177 mg sodium, 79 g carbohydrate, 6 g fiber, 1 g protein.

Reviews for Hot Caramel Apples

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 21, 2011

There was absolutely no caramel taste, there was a lot of liquid in the crock pot which I think was the reason the apple was too soft to eat and the apple skins got tough.

MY REVIEW
Reviewed Oct. 25, 2011

Great stuff! I used Splenda. Didn't have red-hots but will the next time. This recipe is a keeper.

MY REVIEW
Reviewed Oct. 7, 2008
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