Wash the apple and pat dry with a paper towel. Stick the craft sticks halfway through the apples so you have a firm grip. Set aside. Prep any toppings to be used in shallow bowls, as well. Line a baking pan with parchment paper.

In a 3-4 quart saucepan over medium high heat, combine the sugar, water, and maple syrup. Stir until the sugar dissolves.

Bring to a boil, then reduce to medium heat to simmer until an amber color, about 5-10 minutes.

Gradually pour in the heavy cream as you stir with a spatula or wooden spoon. It will rise double in size and then come back down.

Stirring occasionally to prevent any burning on the bottom, continue cooking over medium heat until the caramel reaches 250F, about 15-20 minutes.

Remove from heat to stir in the pinch of salt and vanilla extract.

Dip the apples in the caramel, scarping the very bottoms gently against teh saucepan to help remove any excess caramel dripping. Place on the parchment paper lined baking pan.

Dip in any toppings, if using.

Let cool at least 15 minutes before slicing to enjoy!