¼cuplemon juiceoptional, to prevent apples from browning
To a small saucepan, add the apple cider and sprinkle on the gelatin. Let sit for two minutes to "bloom". A film should appear on the surface of the cider.
Turn the heat to low and stir until gelatin is fully dissolved, approximately 2-5 minutes. Do not let the mixture boil.
Stir in the caramel sauce.
Remove from heat and set aside to cool.
Pour lemon juice into two shallow bowls. Working one by one, slice an apple in half, and place cut side down into the lemon juice for approximately 1 minute. Remove one of the halves and hollow out the center with either a melon baller or a spoon, being careful to leave a lip of apple to serve as a bowl.
TIP: When not working with the apples, either have them cut side down on the cutting board or dipped into the lemon juice. This helps prevent browning.
Once the mixture has cooled, stir in the vodka (or butterscotch schnapps).
Place each half of the apple into a muffin tin for support and stability. Pour the cider mixture evenly amongst the apples. Carefully transfer the pan to the fridge to set.
Let set for at least 4 hours, preferably overnight.
Once set, slice each half of apple with a sharp knife into 4-5 slices, depending on how thick you prefer.
You can use caramel flavored vodka, butterscotch schnapps, or plain vodka. To make them non-alcoholic, skip the liquor and increase the cider by 1/2 cup.Store covered in the fridge for 1-2 days.