Caramel Apples

Kitchen Notes: Be careful not to drive the handle all the way through the apple, or the juice will soften the caramel at the point where the apple is punctured. The caramel is extremely hot, so make sure to have a bowl of ice water nearby in case you burn yourself.
Line a baking sheet with aluminum foil and butter or oil the foil lightly, or line with a nonstick liner. Push a lollipop stick into each apple. I use the bottom of a heavy mug to "hammer" in the sticks. Set aside.
In a deep, heavy saucepan, combine the sugar, butter, cream, corn syrup, maple syrup, molasses, vanilla, and salt and place over medium-high heat. Stir gently with a wooden spoon
from time to time to make sure no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 236u0b0F on a thermometer, 5 to 7 minutes.
Remove the pan from the heat and let the caramel cool to 180u0b0F. One at a time, dip the apples into the hot caramel, let the excess drip off the bottom, and then set them on the prepared baking sheet. If the caramel slides off the first apple, let the mixture cool for a little longer and try again. You may need to tilt the pan to dip the last few apples (to free your hands, put a wooden spoon under one side of the pan).
Let cool completely to set the caramel. The apples will keep, uncovered, in the refrigerator for up to 3 days.