Wash and dry apples. Any moisture left on the skin will prevent the caramel from sticking. Insert Popsicle sticks into the stem of the apple as the handle. Lay wax paper on a baking sheet and spray with cooking spray. On smaller, separate sheets lie out desired toppings (if desired).
Mix sugar, corn syrup and water in a heavy medium sauce pan. Bring to a boil over medium heat. Whisk until sugar is fully dissolved. After sugar has dissolved do not stir or whisk any longer. Gently swirl the pan to move around every couple of minutes.
When the mixture has turned an amber, caramel color, remove from heat and whisk in cream through salt. When liquid hits the pan it will sizzle, spit and the sugar mixture might solidify. That is okay! Keep whisking and sugar will dissolve and combine into a thick gorgeous caramel.
Allow caramel to cool slightly until it coats the back of a spoon without rolling off. When you reach this stage, work fast to roll apples in caramel, spooning sauce over the top. Tap off any excess and then immediately roll in toppings. Press toppings into the caramel. Set on baking sheet and allow to set. Work fast. If the caramel sets up too much you can heat slightly until it becomes workable again.
More ideas for caramel apple toppers are listed below. Caramel apples are best eaten the day of making or while still warm. Enjoy!
If you've tried this recipe, come back and let us know how it went!