I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to ...
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for ...