Wash and dry the small apples thoroughly to remove any wax or residue. Insert a skewer or lollipop stick into the stem end of each apple, pushing it about halfway through.

Line a baking sheet with parchment paper to prevent the caramel from sticking later.

In a small saucepan over medium heat, combine the granulated sugar and butter. Stir constantly with a wooden spoon until the mixture is smooth and the sugar has dissolved.

Once the sugar is dissolved, stop stirring and let the mixture boil until it reaches a temperature of 240°F (soft ball stage) on a candy thermometer. This should take about 5-7 minutes.

Remove the saucepan from heat and carefully stir in the warm heavy cream, salt, and vanilla extract. Be cautious as the mixture will bubble up.

Return the saucepan to low heat and stir until the caramel is smooth and well combined.

Once the caramel is ready, quickly dip each apple into the caramel, swirling it to coat evenly. Allow any excess caramel to drip off.

If using toppings, immediately roll or sprinkle the dipped apples in your choice of chopped nuts, chocolate chips, or sprinkles before the caramel sets.

Place the dipped apples on the prepared parchment-lined baking sheet. Let them cool at room temperature until the caramel sets, about 15-20 minutes.

Once set, serve the mini caramel apples as a delightful treat or store them in an airtight container for up to 3 days.