Peel apples and cut into regular, rather large wedges. Soak in water and lemon so that they don't get brown.
Prepare the salted caramel and pay attention not to burn yourself. Put half of the cane sugar into a non-stick pan with thick bottom and melt on medium heat. Rotate the pan, but don’t turn the sugar. As soon as the sugar is melted, add the remaining sugar and continue rotating the pan. As soon as all the sugar is melted, add soft butter and salt (we suggest you to go away from the pan as it could splatter and you might burn yourself).