Caramel Apples

1 cup sugar
3/8 cup light corn syrup
1/8 cup honey
1/8 teaspoon salt
1 cup heavy cream
1 1/2 tablespoons heavy cream
1 1/2 tablespoon unsalted butter, cut into chunks
2/3 teaspoon vanilla extract
Up to 8 small apples, cold (McIntosh or Granny Smith)
8 Popsicle or other sticks
5 to 6 ounces chopped toasted nuts (optional)

Combine the sugar, corn syrup, honey and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside the pot with wet pastry brush or a wad of paper towel dipped in water. Cover and continue to cook for about 3 minutes. Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert the candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reaches 305 degrees F., 5 to 10 minutes. Meanwhile, bring the cream to a simmer and keep it hot until needed

When the sugar mixture reached 305 degrees F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250 degrees F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel into a smaller pot or heatproof bowl, deep enough to dip the apples. Cool for 10 minutes.

Push a stick into each apple at the stem end. Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. Is the caramel gets too cool it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Sprinkle with nuts if desired. Let the dipped apples set until the caramel is cool and firm, at least 30 minutes.

Note: For an adult version, serve a big bowl of sliced green/Granny Smith apples alongside a bowl of caramel dip and a bowl of chopped nuts. Guests can make their own bite-size caramel apples.

Caramel Apples using Packaged Caramels

6 apples (McIntosh or Granny Smith)
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.