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1
Insert popsicles sticks into stem side of apples.
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2
Place apples on a silicone mat or lightly greased foil-lined baking sheet.
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3
Put candy topping into a bowl or, if desired, sort different options into several bowls and set aside.
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4
In a large saucepan, over medium-high, melt the butter and add the cream, corn syrup, brown sugar and a pinch of salt.
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5
Bring mixture to a boil stirring 'constantly' with a heat proof spatula, and cook, stirring constantly and scraping the bottom and sides of the pan, until mixture reaches 246 to 250 degrees on a candy thermometer, lower for softer and higher for stiffer caramel.
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6
Immediately remove from heat and stir in the vanilla extract.
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7
Carefully transfer the caramel to a heat-proof bowl that holds at least 4 cups.
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8
Working quickly and grasping the stick, dip an apple into the hot caramel, allowing any excess to drain, then immediately sprinkle with a pinch of the sea salt (if using) and press the apple into topping or toppings.
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9
Sprinkle with coconut (if using).
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10
Place coated apple, stick end up, on mat or baking sheet.
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11
Repeat with remaining apples.
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12
After the caramel cools, use a fork to drizzle with melted chocolate.
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13
Cool at room temperature until chocolate sets.
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14
Serve immediately or store in a covered container in the refrigerator for up to 2 weeks.
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15
NOTE: All candy you use should equal a 'TOTAL' of 1 1/2 cups.
