Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.
In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.
Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.