Poke ice block sticks into the apples deeply enough to hold them firmly.
Place the cream in a saucepan and warm it very slightly.
In a separate saucepan, combine the sugar and glucose syrup. Cook over medium high heat until the sugar has melted, about 7 minutes. Swirl the pan occasionally until the mixture turns deep golden, another few minutes.
Slowly add the warmed cream to the syrup - watch out for splutters! Remove from the heat and pour into a mixing bowl. Let rest 5 minutes.
When the caramel has thickened, dip in an apple. If caramel drips off, let rest another 5 minutes. Coat the apples by dipping and turning them to get an even coat. If the caramel gets too thick, rewarm over a double boiler.
Place the apples on baking paper to cool and harden and decorate with sprinkles if desired.