In a bowl, combine very hot water and baking soda. Stir to combine.
Dip the apples in the hot water mix and rub with a clean hand towel or paper towel dry off. Allow the apples to dry overnight to avoid any water still being on the apples when you dip them in the caramel sauce.
Stick a wooden candy apple stick in each apple.
Place the caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the caramel is smooth and creamy.
Dip the apples in the caramel mixture. Tilt the bowl and turn the apple to get up the sides. Allow the caramel to drip off and gently give the bottom a scrape on the side of the bowl.
Roll the apples in any toppings such as nuts or candies while the caramel is still tacky but not dripping off.
Place the apples on a parchment lined baking tray.
Repeat with the rest of the apples.
Quickly place in the fridge to set up to prevent the caramel from puddling too much at the bottom of the apple.