Wash the apples and cut into thin slices using a mandolin.
Spread the sliced apples out on two large baking sheets lined with parchment paper.
Mix together the cinnamon and sugar, then sprinkle the mixture over the apple slices.
Bake for 1 hour in the oven, turn the slices over, then bake for another hour.
Turn off the oven, turn the apple slices over again and let cool inside the oven for 1 hour.
Once dried and cooled, store the apples in a sealed container.
For the cinnamon caramel sauce
Combine the sugar, water and corn syrup in a thick-bottomed pot. Mix the ingredients thoroughly, then heat on high.
Bring to a boil without stirring. The caramel is ready when it becomes amber in colour and a candy thermometer indicates a temperature of 170°C (340 °F).
Add the cream to the caramel. Stir gently with a wooden spoon. Add the ground cinnamon and let cool.