Wash and dry apples thoroughly. Remove stems.

Insert stick into heart of apple, where stem used to be.

Quickly dip each apple into the boiling water for a few seconds, and then place it in a bowl of ice cold water to cool.

Rub wax coating off each apple so caramel will stick better.

In a saucepan, combine both kinds of sugar and heavy cream, and stir over medium heat.

Heat until caramel reaches 238 degrees on your candy thermometer (the soft-ball stage), stirring continuously.

When caramel reaches desired temperature, turn off flame, and stir in butter and vanilla.

Mix until all ingredients are well incorporated.

Let the caramel cool for five minutes.

Dip each apple into caramel to coat, and then let the caramel apple cool on a sheet of parchment paper. For a thicker coating, dip apples a second time.

Allow caramel to set (about 30 minutes) before dipping into melted chocolate.

Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat.

Dip apples into the melted chocolate, turning to coat completely. Dip or roll in coconut or nuts, then place on a sheet of Gefen Easy Baking Parchment Paper. Repeat with remaining apples.

Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.