Method

For the Caramel:
In a small saucepan, mix together the sugar, corn syrup, and water over medium-high heat and stir until the sugar begins to dissolve. Continue to cook the syrup until light brown, 10-15 minutes. Browning will continue for a few minutes after removing from heat. Remove from heat and slowly whisk in the heavy cream, butter, and salt. Return to low heat and continue to whisk until smooth and everything is fully incorporated another 4-5 minutes. Pour caramel over a parchment-lined baking sheet, lightly greased with cooking spray, or a silicone baking mat and place in the refrigerator to cool for 20-30 minutes. After cooling, remove from the refrigerator and break the caramel into large, 1-tablespoon pieces and set aside for later.

For the Apple Preserves:
Peel the apples and remove the cores. Place the apples in a sous-vide pouch along with 2 tablespoons of the caramel pieces per apple. Seal and cook at 180°F (82°C) for 6 hours. After cooking, remove and cool, in pouch, at room temperature for 15 minutes. You may also store in the refrigerator for up to 3 hours and serve cold.

To Serve:
Place apples in a mason jar and pour caramel sauce on top. Serve immediately or seal and store.