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 flavour, then how does it affect the flavour?
I realize it's easier to get the caramel going in the pan with syrup in the base, but if you add water (which most recipes say, and it boils off anyway) that makes it easy enough to get going without burning the sugar.