Apple prep:

1. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Make sure apples are clean, dry and cold.
3. Insert the wooden stick through the top of each apple, about one inch deep. Keep them in the fridge or freezer until caramel is ready.

Caramel:

1. In a heavy-bottomed 3 quart saucepan, mix sugar, light corn syrup, salt and 1 cup of the heavy cream.  Cook over medium heat and stir continuously with a wooden spoon until the temperature reaches 235-240 degrees F (softball stage) on a candy thermometer.
2. Add 1/2 cup of the remaining heavy cream.  Continue to cook and stir until the temperature again reaches 235- 240 degrees F. Add the last 1/2 cup of heavy cream and again continue to cook and stir until the temperature reaches 235 – 240 degrees F. (*See notes). Remove the pan from the heat and stir in the vanilla. Let caramel cool for about 5 to 10 minutes.
3. Dip each apple into the caramel and roll to coat the sides.  Once you have coated the apple, lift the apple straight up out of the caramel and let the excess drip off or use a rubber spatula and scrape the excess off. Flip it upside down for a moment (30-45 seconds) as it cools, before setting down. Place the apple on a cookie sheet lined with parchment paper or a silpat liner.  Repeat until all apples are dipped in the caramel, then refrigerate for about 10 to 15 minutes or until caramel is set.
4. Meanwhile melt the white chocolate in microwave for 1 minute and then stir well. Continue cooking in 30 second increments at 50% power, stirring after each time and repeating until completely melted and smooth.
5. Dip the apple into the white chocolate shaking off excess and then immediately sprinkle generously with cinnamon sugar. Returned to the prepared pan and place in the fridge until set. Store in the refrigerator.