Begin by washing and thoroughly drying the Granny Smith apples to remove any wax. Insert a sturdy wooden craft stick into the top of each apple, pushing it about two-thirds in for proper support.

Next, line a baking sheet with parchment paper to prevent the caramel from sticking once the apples are dipped.

In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water over medium heat. Stir gently until the sugar is fully dissolved, about 4–5 minutes.

Once the sugar mixture is bubbling, stop stirring and attach a candy thermometer. Continue cooking until it reaches 245°F (118°C).

Slightly warm the heavy cream in a separate container. Once the caramel reaches 245°F, carefully add the warmed heavy cream.

Remove from heat and stir in unsalted butter, vanilla extract, and a pinch of sea salt. Allow the mixture to cool slightly for 2-3 minutes.

Hold each apple by the stick and dip it into the warm caramel, ensuring an even coating. Roll in toffee bits or preferred topping if desired.

Carefully place the dipped caramel apples upright on the parchment-lined baking sheet. Allow them to set at room temperature for about 1 hour.