Line a sheet pan with parchment paper. Set aside. Wash apples and dry them well. Skewer apples with popsicle sticks then refrigerate while preparing the caramel.

In a medium-large (at least 4 quarts), heavy duty pot, combine water, sugar, corn syrup and lemon juice over medium-high heat. Stir occasionally with a fork in the center of the pot (see Café Tips above) until sugar is fully dissolved and syrup comes to a rolling boil, 4-5 minutes.

Once mixture comes to a boil, continue cooking WITHOUT STIRRING until syrup takes on a medium amber hue (6-12 minutes). Once the mixture starts taking on color, gently swirl the pan occasionally if it seems to be browning too quickly in one area or another.

Once syrup mixture is a medium amber, add the cream (the mixture will sputter) and reduce heat to medium-low. Stir (very) frequently with a heat-resistant spatula, until caramel registers 246°F (121°C) on a digital thermometer, about 10-15 minutes. (Once the temperature gets above 240˚F., stir continually.)