Wash the apples, and scrub off all the wax with a vegetable scrubber. Pat dry.
Prepare a baking sheet with waxed paper, parchment paper, or a silicone mat. If using wax or parchment paper, spray it lightly with cooking spray.
Carefully insert the skewers into each apple, pushing it about ⅔ of the way through. Set the apples aside
In a small microwave safe bowl, melt the caramels and heavy cream. Stir every 20 seconds to prevent burning. Continue to microwave and stir in intervals until completely melted and smooth (about 3 minutes total).
Working quickly, dip each apple into the hot caramel and turn it on its side. The entire apple except the very top should be covered as you turn the apple to coat. Use a butter knife or spoon to scrape any excess caramel off the apple. Repeat until all the apples and caramel are used.
Place the dipped apples onto the lined baking sheet, and place in the refrigerator for 1 hour to firm. Serve cold or room temperature.
The calories listed are an approximation based on the ingredients and a serving size of one (1) finished caramel apple. Actual calories will vary. The caramel apples can be stored in your fridge for up to three (3) days.