• 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. 
• 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. 
• 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. 
• 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

• 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. 
• 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. 
• 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. 
• Refrigerate for 15 minutes.
• 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. 
• 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.