Wash and dry your apples.

Place the sticks in the top of the apples going about halfway through the apple. If you are going to be adding toppings when making caramel apples, pour the toppings into bowls or a shallow dish.

Prepare a sheet pan with a greased parchment paper.

In a small saucepan melt the butter, salt, and cream over medium heat. Remove from the heat, but keep the pan close by.

In a medium sauce pan combine the sugar, corn syrup, and water.

Stir until the sugar is evenly moistened and forms a thick grainy paste.

Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture.

Clip the instant-read thermometer to the side of the pan so the tip is immersed in the sugar. It is important not to stir the sugar mixture anymore.

Cook the sugar mixture over medium heat. Don’t stir the mixture. Around 310°F, the syrup will darken slightly, then remove from the heat when it gets to 320°F.

Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size.

Stop whisking once all the milk and butter mixture has been added. Return the pan to medium heat and let the caramel come to a boil without stirring.

Remove from heat when the caramel reaches 245°F to 250°F. Whisk the vanilla extract into the caramel mixture.

Let the mixture cool just until the mixture is just thick enough to coat the back of a spoon.

Angle the pot so all the caramel pools to one side of the pot. Twirl the apple in the caramel until the whole apple is coated.

Place the apple on the parchment-lined cookie sheet.

Place apples in the fridge for 30 minutes.

Using a double boiler, melt the white chocolate and then melt the dark chocolate.

Using a double boiler, melt the dark chocolate.

Drizzled the Apple with the dark chocolate on top of the Apple and then dip in the crushed pecans.

Place apples in the fridge for 30 minutes to 1 hour.