for caramel sauce- pour sugar into heavy-bottomed sauce pan in an even layer. turn burner to medium & heat sugar 4-5 minutes. do not touch or stir sugar. watch it very carefully- it will liquefy suddenly & turn golden brown. when sugar is completely liquefied, remove it from heat. let cool for 30 seconds, then quickly stir in butter, cream & salt. transfer sauce to a large bowl & refrigerate until cool

butter a baking sheet for finished caramel apples to sit on. insert a craft stick into the top of each apple. put each topping into it's own shallow dish. roll each apple through cooled caramel sauce, then through desired topping. place on buttered baking sheet. refrigerate apples to let caramel set. refrigerate any leftovers