Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.