How is apple syrup made? I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like apple syrup (or apple butter, apple paste or apple cheese) The taste is similar, as well. But the texture is off.

The question is how to make a real batch of apple syrup? Apple, sugar &amp; heat for some amount of time? Or are some other ingredients needed?
When I make apple syrup, I use apples (2 cut, peeled, sliced, and cored), sugar (1/2c), and two tablespoons of water.  Combine everything, let the sugar dissolve, and then bring to a boil.  Let it simmer for 10 minutes until the apples have become nice and soft and the syrup thickens.  I usually do it for a bit longer just to be on the safe side.  I have also found that adding a bit of cinnamon gives it just a bit extra!