Wash and dry each apple. Place the lollipop sticks in the middle of each apple. Place on a lined baking tray in the refrigerator until ready to dip.
Unwrap all the caramel candies. Place the unwrapped caramel candies in a saucepan. Pour in the 3 tablespoons heavy cream and then heat on medium - low.
Stirring often so that the caramel melts and does not burn. Once the caramels begin to melt reduce the heat to low. Continue to stir until smooth. This process will take about 15 minutes. Do not leave the caramel unattended.
Remove the apples from the refrigerator. Place all the toppings in shallow trays near the apples. Dip one apple in caramel sauce coating until almost the entire apple is coated. Pull out of caramel and let caramel drip off.
Using a soft spatula help remove the thick layer on the bottom. Hold apple over the pot for at least one minute to ensure all the excess caramel comes off. Then roll in topping of choice, and set on the parchment lined baking sheet. Repeat until all apples are done.
Refrigerate for at least 30 minutes until set. Store in the refrigerator for up to 3 days.