10 Granny Smith apples
12 ounces white chocolate chips
12 ounces semi-sweet chocolate chips
assorted toppings for coating (I used snickers, butterfingers, and oreos)
10 craft sticks, popsicle sticks, or twigs
1 cup butter
2 cups granulated sugar
1 and 1/2 cups corn syrup
2 cups heavy cream
1 teaspoon vanilla extract
Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter a rimmed baking sheet and clear enough room in the refrigerator for it to sit evenly.
Prepare homemade caramel: In a large saucepan (or small pot), combine butter, sugar, corn syrup, and 1 cup heavy cream. Heat mixture to a boil just over medium heat, stirring frequently. Once mixture has reached a boil, stir in remaining 1 cup heavy cream. Then without stirring, bring mixture to exactly 239 degrees on a candy thermometer, then immediately remove from heat. This should take 20-25 minutes. You can reduce heat if it's about to bubble over, but ideally, keep it on medium. Carefully pour caramel to a medium saucepan to allow to cool and stir in vanilla. Allow to cool 10 minutes before dipping apples.
Immediately, and quickly (the caramel does not reheat well, so you really get one shot), dip the apples in the caramel. Swirl the apple to coat all of the edges, allow excess to drip off, run the bottom of the apple along the inside edge of the pan. Tilt the apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in the fridge. Repeat with remaining apples and allow caramel to set in the fridge.
Prepare toppings, by chopping or crushing them. Heat chocolate in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Using a small rubber spatula or butter knife, coat edges with melted chocolate and immediately sprinkle or roll in desired toppings. Return to refrigerator to set completely.
Pass out to your favorite people!