I'm making Karen DeMasco's Apple Turnovers (from the Craft of Baking). I made the apple butter (which has a 3:1 ratio of sugar to water). The apple mixture that gets combined with the apple butter (to make the turnover filling) has a ratio of 1:1 sugar to water. It says to heat it over medium heat, but it keeps evaporating while it's still clear. (There's only 1/4 cup water and 1/4 cup sugar) Should I change the ratio so there's more sugar or make a bigger batch of the caramel? I mix in 4 large diced granny smith apples and then mix that with the apple butter.