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.
Dry Apples - The number one tip I can give you when making caramel apples is to make sure your apples are completely dry. If not the caramel will not stick to the apple.
Refrigerate - Another big tip I have to mention is to refrigerate apples before dipping into the caramel. This will also help the caramel stick better.
Sticks - Sticks are a must! You need it as a handle to dip the apple into the caramel. You can use lollipop sticks or even popsicle sticks. I used plastic "wood" twig looking sticks from Wilton as pictured. I like these and re-use them year after year!
Toppings - I have used the following toppings to roll the apples in; crushed cookies mini M&M's, mini chocolate chips, coconut flakes, chopped nuts, etc.