To start, combine the brown sugar and 1 cup of filtered water in a medium saucepan. Stir the mixture over medium heat, allowing it to come to a gentle simmer. Continue stirring occasionally until the sugar dissolves completely.

While the sugar dissolves, wash and slice the apples. Add the apple slices to the saucepan, allowing their natural juices to blend with the sugar mixture.

Let the mixture simmer for 10-15 minutes, stirring occasionally. The syrup will thicken and take on a caramel color as the sugars begin to caramelize. Continue simmering until the syrup reaches the desired consistency.

Once the syrup has thickened and has a rich caramel color, remove the saucepan from heat.

Slowly add the remaining ½ cup of filtered water to the saucepan, stirring to incorporate. This will help create a smooth consistency and prevent the syrup from becoming too thick.

Allow the syrup to cool to room temperature before straining it through a fine mesh strainer to remove any apple pieces. Transfer the strained syrup to a clean container.

Store your homemade caramel apple syrup in an airtight container in the refrigerator. It will stay fresh for up to one month, making it perfect for enjoying throughout the fall season.