1. In a small saucepan over medium-high heat, add cream, butter and salt and bring to a simmer, stirring as you go. Remove from heat and set aside. 
2. In a medium saucepan, bring sugar, corn syrup and water to a boil, mix until sugar is dissolved. Continue boiling without stirring until the mixture is a rich amber color and reaches between 340°F to 349°F on a candy thermometer. 
3. Remove the caramel from the heat and stir in the cream mixture. If the caramel solidifies, set the pan back over very low eat and stir gently until it melts. 
4. Let the hot caramel mixture sit in the bowl until the temperature cools to just below 200°F, at which point you are ready to dip the apples. 

For the Apples

1. While the caramel sauce is cooking and cooling, line a baking sheet with a silicone baking mat or parchment paper. Insert a craft stick in the stem end of each apple. 
2. Dip an apple into the caramel, coating all but the very top of the apple. Lift the apple out of the caramel and hold it over the bowl for a few seconds to allow the excess caramel to drip off. 
3. Turn the apple caramel side up and hold for several seconds to set the caramel. Transfer to the baking sheet to cool. Repeat with the remaining apples. 
4. Refrigerate for 15 minutes.
5. Once the caramel has chilled, remove from the refrigerator and press the caramel that has pooled at the bottom of the apples up against the side of the apples. 
6. If you are using topping, roll the caramel apples in them now. Return the apples to the refrigerator and chill for at least an hour.