See Sara's secrets to perfect caramel apples
Arrange the sprinkles or candy corns on separate plates and set aside.
Heat the caramels and heavy cream in a medium saucepan over medium heat, stirring occasionally, until melted. Turn the heat down to low.
Skewer the apples with the popsicle sticks. Working in batches, dip the apples into the caramel, coating them completely and letting any excess caramel drop back into the saucepan. Dip or roll the apples in the sprinkles or candy corns and stand them up on a wax paper-lined baking sheet to cool. Serve with a cackle.
Recipe adapted from Sara Moulton