In a medium saucepan, melt the cream and butter over medium heat.
Whisk in sugar, syrup and molasses and turn heat to high, bringing the mixture to a boil.
Once boiling, reduce heat to med-low and let simmer for 15-20 minutes, stirring frequently.
To check if the caramel sauce is thick enough, dip a spoon into the sauce and pull it out-if a thick layer of sauce sticks to the spoon then you are good to go.
*After 20 minutes the mixture had not gotten thick yet, so I found I had to cook it for another 15 minutes to get it to thicken.
Whisk in the vanilla paste.
Remove the caramel sauce from the heat and let it cool for about 5 minutes.
Carefully dip each apple into the caramel sauce to evenly coat, and let the excess skim off.
Roll each caramel apple into the various toppings.
Place each apple onto parchment paper to dry.
