In a heavy saucepan heat brown sugar, maple syrup, cream, and corn syrup. Bring to a boil and cook until mixture reaches 250 degrees on a candy thermometer. Quickly remove from heat and add the butter. The butter will melt as you mix. Let mixture slightly cool to about 200 degrees. Wash and scrub apples very well otherwise the caramel will not stick. Using a chopstick, "hammer" the stick partially into the top of the apple. Don't remove once the chopstick has been inserted. Dip the apple and get a nice coat, drain the excess and lay up on a piece of wax paper. You can also dip them into toasted walnuts, toasted coconut, candied ginger or cookie crumbs. Be creative. Enjoy!