I have made this a few times. Sometimes it turned out perfectly and sometimes it overcooked. The first few inches of evaporation go very slowly but that last half inch goes very fast so be really diligent especially toward the end. I kept a jar of the borderline molasses/taffy and still use it to flavor oatmeal (not a sweet or apple-y as the successful syrup but it adds a nice flavor. My biggest discovery was adding a spoon of almost ruined goop to my homemade butternut squash soup. The mysterious roasted sweet-ish depth of flavor it adds makes me want to overcook something cider on purpose next time so I will have the secret ingredient handy. This fail had a silver lining.

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