Bring sugar, corn syrup, and honey to a simmer over medium-high heat. Once it starts to simmer, wash the sides down with a pastry brush and water to remove any sugar crystals. Cover and cook for 3 minutes. Remove cover and wash down sides once more. Insert candy thermometer and cook syrup until it reaches 305 degrees.

While syrup is cooking, bring heavy cream to a simmer and keep warm until caramel is to temperature. Once Caramel reaches 305 degrees, add butter and cream….slowly. The syrup will bubble madly when you are stirring in the butter and cream. Once incorporated, return pan to burner and boil until it reaches a temperature of 250 degrees. Remove from heat and transfer to smaller bowl to allow covering apples easier. Let cool 10 minutes. Dip apples and let cool until caramel has hardened. I put them in the refrigerator to help the speed up the process. You may then dip the caramel apples in different varieties of chocolate and toppings.