Homemade Caramel Apples

Insert craft sticks into the tops of the apples and keep them nearby. Lay out a sheet of parchment/wax paper out. Have toppings (if using) ready to go.
In a heavy bottomed saucepan, combine 1 cup of cream, sugar, butter and corn syrup over medium heat. Stir occasionally until melted and smooth and mixture begins to boil.
Insert a candy thermometer and let mixture cook to 248°F or "firm-ball" stage, while continuing to stir occasionally. Mixture will caramelize and turn golden brown as it cooks. Watch it carefully to make sure it doesn't burn.
As soon as it reaches 248°F, remove the pan from the heat and whisk in the 1 tablespoon cream, salt, and vanilla extract. Mixture will bubble violently at first. Stir until smooth.
Working quickly, immediately begin dipping the apples, letting the excess caramel drip back into the pan. Roll the apples in the toppings, if using. Set the dipped apples on the parchment or wax paper and let sit for 30-60 minutes.
The caramel apples will keep stored at room temperature for 2 days, but are best the day they are made.