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Hot Caramel Apples

4 Large Tart Apples, cored
1/2 Cup Apple Juice
8 Tbsp. Brown Sugar
Watkins Cinnamon Extract
4 Tbsp. Butter or Margarine
8 Caramels
1/4 teas. Watkins 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, 2 drops Watkins Cinnamon extract, 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. Yield: 4 servings.

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