Whisk the heavy cream, sugar, maple syrup, butter and salt in a large saucepan over medium heat.
While the caramel is cooking, pour assorted toppings into small bowls. Insert craft sticks into each apple. Line a baking sheet with parchment paper.
When the caramel reaches 245ºF, remove it from the heat and quickly dip the apples into it -- and then into your toppings. Place each apple onto theparchment lined baking sheet. Work quickly as the coating will harden as it cools. Allow the apples to cool for at least 15 minutes before serving. These are best served within a few hours of preparation.
