Sweet Shoppe Caramel Apples recipe

6 large McIntosh apples
6 Popsicle sticks
2 cups granulated sugar
2 cups half-and-half
1 cup light corn syrup
1/2 cup butter, cubed
1 1/4 cups English toffee bits or almond
    brickle chips
1 cup semisweet chocolate chips
1 cup vanilla or white chips

Line a baking sheet with wax paper and grease the paper; set aside.

Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared pan. Chill.

In a heavy 3-quart saucepan, combine sugar, half-and-half, corn syrup and butter; bring to a boil over medium-high heat. Cook and stir constantly until a candy thermometer reads 245 degrees F, about 1 hour.

Remove from heat. Working quickly, dip each apple into hot caramel mixture to coat completely, then dip the bottom into toffee bits. Return to baking sheet; chill.

In a small microwave-safe bowl, microwave chocolate chips at 50% power for 1-2 minutes or until melted; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples.

Repeat with vanilla chips. Chill until set. Remove from the refrigerate 5 minutes before serving.