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1
Combine sugar, corn syrup, honey and salt in a heavy-bottom 3-quart saucepan.
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2
Cook over medium heat, stirring, until the mixture begins to simmer around the edges.
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3
Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water.
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4
Cover and continue to cook for about 3 minutes.
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5
Rinse the spoon before using it again later.
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6
Uncover the pot and rinse the sides once more.
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7
Insert a candy thermometer without letting it touch the bottom of the pot.
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8
Cook, uncovered, without stirring until the mixture reaches 305 degrees
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9
Meanwhile, bring the cream to a simmer and keep it hot until needed.
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10
When the sugar mixture reaches 305 degrees, turn the heat off.
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11
Stir in the butter chunks.
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12
Gradually stir in the hot cream.
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13
Turn the heat back on under the pot and adjust it so that the mixture boils energetically.
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14
Continue to cook, stirring occasionally, until temperature reaches 250 degrees.
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15
Remove from heat.
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16
Stir in the vanilla.
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17
Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples.
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18
Cool for 10 minutes.
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19
Impale each apple on a stick.
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20
Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot.
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21
Set the apple on a sheet of waxed paper.
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22
Repeat to coat each apple.
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23
Let the dipped apples set until the caramel is cool and firm, at least 30 minutes
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24
Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until almost entirely melted.
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25
Remove from heat and stir until completely melted and warm.
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26
Dip each apple into the chocolate, allowing the excess chocolate to flow back into the bowl.
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27
If desired, sprinkle with sprinkles.
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28
Set the dipped apples on a tray lined with waxed paper.
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29
Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.
