In a mixing bowl, combine sugar, light corn syrup, water. Bring to a boil over medium-heat. Then swirl the pan9do not stir) until the mixture is light amber in color and a candy thermometer reads 320 degrees, about 8 minutes. Remove from heat and slowly whisk in the heavy cream, then butter, vanilla extract and salt. Return to heat and lower temperature, continue to whisk. Let cool until caramel can coat the back of a spoon. Insert sticks into apples. Dip apples into caramel mixture. Roll with toppings, if desired. Let cool on parchment-lined baking sheet sprayed with cooking spray. Serve.
