Special Equipment:

A candy thermometer; six candy apple sticks or large lollipop sticks (or dowel rods) cut to 5-inch lengths, with one end sharpened.

In a small saucepan, combine the sugar, corn syrup, and 1/2 cup of water over medium-high heat. Stir the mixture occasionally until the sugar begins to boil, ensuring the ingredients are well combined. Attach a candy thermometer to the side of the pan and bring the syrup to a boil. Monitor closely as the syrup begins to change to an amber hue, gently swirling to promote even coloration. Continue cooking until the syrup reaches a deep amber color and the thermometer reads between 375°F and 380°F. Remove the pan from heat and carefully pour in the heavy cream, whisking gently to incorporate. Stir in the butter, vanilla extract, and a pinch of salt until the mixture is smooth. Keep the caramel off the heat but ensure the thermometer remains attached.

Prepare the apples by piercing them through the stem ends with candy apple sticks, inserting them about halfway. Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray.

When the temperature of the caramel reaches approximately 190°F, take an apple and dip it into the caramel, using the stick as a handle. Swirl the apple to achieve an even coating, allowing any excess caramel to drip off. Utilize a spatula to remove any large amounts of caramel that may pool around the base of the apple as it cools on the lined baking sheet. Repeat this process with the remaining apples, gently reheating the caramel over low heat as necessary to maintain its dipping consistency. Allow the caramel to set and cool completely before serving or wrapping the apples, which typically takes about one hour.