Wash and dry apples. Skewer and chill in refrigerator until ready to dip.

Line cookie sheet with parchment and butter sheet.

In a medium saucepan, combine sugar, water, and corn syrup, over medium heat. Stir occasionally till sugar dissolves.

When liquid boils DO NOT STIR. Cook till golden color.

Take off heat and add butter, slowly add cream, vanilla, and salt. Stir well.

Put back on medium heat. Cook till 245 F or firm ball stage. Stir often.

Dip apples into caramel, use a spoon to cover top. Let cool.