Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples!
First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.