This recipe will depend somewhat on the size of your apples and how much coating you add to the outside. I recommend fresh, crunchy apples.For the caramel, you can use my recipe for caramel sauce from the nut bar recipe because I don't have to use milk. Or use my dairy-free caramel sauce.How to tell when it's ready: Remember to bubble the honey mixture in the sauce pan for at least 10 minutes, letting it get dark and thicker. Add a drop of it to a glass of cool water and it should ball up if it's ready. You can also cool the liquid caramel on the spoon you're using to stir it and if it's thick and sticky then it's ready.
Insert a popsicle stick into the top of each apple (where the stem is).
Make the caramel sauce and then continue to simmer it until it darkens enough that it is turning thick. If you take a drop of it and add it to cold water it should become firm like a caramel candy.
While the sauce is still in a somewhat liquid state, cooled but not totally cooled (and you can reheat it to get back to this state), roll each apple through the caramel sauce and then place it on the parchment paper to cool. You want roll it while the caramel is still in a liquid state but not too hot that it slides right off the apple. You can test one out to see if you're ready.