I recently have begun making my own caramel sauce for topping and as a layer for turtle brownies. Thought I'd venture deeper and try to coat apples since 'tis the season. The caramel was delicious but immediately rolled off the apples onto the parchment. The poor kids were trying to eat faster than the dripage (is that a word?)
Obviously, I need a thicker caramel. The recipe I used consisted of water, sugar, butter and cream. Any suggestions?