Skewer the apples with the sticks (or skewers) and set aside. Line a baking sheet with wax paper and spray with vegetable oil cooking spray.
In a medium saucepan over high heat, bring the sugar, corn syrup and ½ cup of water to a boil. Place a digital thermometer in the pot or add a candy thermometer to the side of the pot. Cook the mixture, stirring occasionally, until the sugar has dissolved about 6 minutes.
Continue to cook, without stirring, until the caramel turns a deep amber color and the temperature reaches 250ºF (130ºC), about 10 minutes. Slowly stir in the heavy cream until it is completely combined.
Let the mixture cool slightly, about 2 minutes then stir in the bourbon. Let the caramel cool completely (the caramel will thicken as it cools.)
One apple at a time dip the apples into the bourbon caramel, twirling it around to coat the apples evenly. Allow the excess caramel to drip off then place the apples on the wax paper-lined baking sheet. Repeat with the remaining apples. You may have to repeat the dipping process a few times to get a thicker coating.
Let the apples sit for 30 minutes at room temperature. Sprinkle the sea salt over the caramel apples. Drizzle the apples with the melted milk chocolate and white chocolate and let sit for 15 minutes to harden.
Serve at room temperature.