Place parchment paper on a cutting board or sheet pan and make space for it in your refrigerator.
Spray paper with nonstick cooking spray to make sure caramel doesn't stick. Set aside.
Remove the stem from the green apples and discard in trash.
Carefully press a popsicle stick into the center of each apple. Set apples into fridge or freezer for 15-20 minutes to get cold.
In a small but deep microwave safe bowl, add caramel bits and half and half. Microwave on high for 2 minutes, stirring caramel after 1 minute. Stir until completely smooth and melted. Let stand for about 3 minutes to bring the heat down a bit.
Remove apples from fridge and wipe apples down with a paper towel to remove any condensation or moisture. Apples should be cold and dry.
Dip apples into melted caramel, turning until all sides are covered, and place on the prepared paper for plain caramel apples. If making a gourmet apple, like cookies or graham crackers, dip caramel apple into crushed crumbs immediately after covering with caramel.
Place onto prepared paper.
Continue to dip all apples and refrigerate for at least 15 minutes to set caramel or until firm.
Refrigerate any leftover apples.
Notes
The MOST IMPORTANT part of this recipe is to GREASE THE WAX/PARCHMENT PAPER! If you forget this step, your caramel will stick to your paper and you will be picking off bits and pieces. Its a serious bummer, so make sure you grease the paper.
• KEEP APPLES COLD: The second must-do is to refrigerate or freeze your apples for at least 20 minutes so they are cold and just before you dip them, wipe them dry with a paper towel to remove any condensation or humidity. This helps keep down dripping caramel and avoid a pudding of caramel at the bottom of your apple. This is because a cold apple helps set the hot caramel quicker. Additionally, after you dip all apples, put the apples BACK IN THE FRIDGE TO SET so the caramel doesn't slide off. The key to all of this is setting the caramel with the cold.
• COOLING DOWN CARAMEL: If your caramel starts to harden while you making tons of apples (And as it cools, it does harden) simple reheat the dipping caramel.
• NO WAX APPLES: Your apples should be clear of wax prior to making them - this helps prevent slide. You can buy apples without wax OR dip them into boiling water for about a minute to remove any wax and dry off.