Line a baking sheet with parchment paper and set aside.

Fill a medium bowl half full of ice water and set aside.

In a narrow, heavy saucepan heat the heavy cream and salt to a simmer - don't allow the cream to boil. Stir in corn syrup or honey or the mixture of both. Heat to boiling and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes,until the mixture reaches 250-260F degrees. (Use a candy thermometer to monitor the temperature)

When the caramel reaches 250-260F degrees, carefully set the saucepan into the ice water. Add vanilla and stir to combine. Continue stirring until the caramel starts to thicken. (You want the caramel to be thick enough to stick to the apples and not run off. ) Don't worry if you allow the caramel to thicken too much, just place it back over the heat and stir until it reaches the consistency you want.

Hold one apple by the lollipop stick, tilt the saucepan with the other hand and lower the apple into the caramel. Tilt and twist until the apple is nicely coated. Transfer to parchment lined cookie sheet and repeat with remaining apples. Allow the caramel to set at room temperature.