Combine the whipping cream and honey in a large saucepan over a medium heat.
Bring the mixture to the boil, then reduce the heat and simmer for around 30 minutes until a sugar thermometer shows the mixture has reached 260 °C.
Remove from heat and allow to thicken, stirring occasionally, for 6-7 minutes.
Dip the apples into the caramel mixture and roll to coat. If the caramel is a little thin, allow to cool for an extra minute or so, and double-coat your apples.
Press or roll into the decorations of your choice.
Stand on a tray lined with waxed paper and refrigerate until the caramel has set.
Enjoy!