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Wash and thoroughly dry the apples — any moisture will cause the caramel to seize and slide off. Remove the stems and press a wooden craft stick firmly into the stem end of each apple until secure. Line a baking sheet with parchment paper and lightly grease the parchment with butter or nonstick spray.
Combine the brown sugar, butter, corn syrup, heavy cream, and salt in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon or heat-safe spatula until the butter melts and the sugar fully dissolves, about 3–4 minutes.
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