Line a baking sheet with a nonstick mat or parchment and set aside. Push a lollipop or popsicle stick deep into each apple. Prepare an ice bath and set aside.

In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges. Stir in the honey and bring to a boil. Reduce heat to medium. Stir constantly with a rubber spatula, for 15-20 minutes or until the mixture reaches 255-260ºF on a candy or infrared thermometer.

Very carefully set the bottom of the saucepan into the ice bath and stir until caramel has thickened slightly. Take care not to get any water into the caramel. The caramel should be thin enough to coat the apples but not so thin that it drips right off. If it thickens too much, simply return it to the burner for a few seconds to heat it back up.

Tilt the saucepan to get all the caramel on one side. Dip each apple and swirl around until it is coated. Place on the prepared baking sheet to cool and set. Once the caramel has cooled, you can use your hands to mold any caramel that may have pooled around the edges before refrigerating to set completely.

To make them especially decadent, let the caramel dipped apples chill in the refrigerator for at least 15 minutes before dipping in melted chocolate.