Wash and dry apples. Push a candy apple stick, popsicle stick, skewer or chopstick into the center of each apple where the stem is.
If you like your candied apples on the cold side, refrigerate them while you prepare the caramel, otherwise set them aside.
In a sauce pan over high heat combine coconut cream and honey. Stir well to combine.
Bring the mixture to a boil while stirring frequently, then reduce the heat to medium-low. Simmer while stirring frequently for 15 minutes or until the mixture has reduced and starts to pull away from the sides of the pot when you stir. Turn off the heat and set aside.
Dip the prepared apples one by one into the honey caramel, coating the apples as much or as little as you prefer. Set the dipped apples onto parchment or wax paper until ready to serve. Enjoy!