1 c. canola oil
1/4 c. butter
1/2 c. brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar
Pour canola oil into a medium sized saucepan and begin heating on medium heat. Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in. In a separate saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add in corn syrup and maple extract. Add powdered sugar 1/2 cup at a time, whisking until smooth between additions. Once all powdered sugar is added, keep the glaze warm on the stove, whisking occasionally. Once oil is ready, drop biscuits in 2 at a time. Let cook just until golden, then turn and cook on the other side. Have a paper towel covered plate ready to set the bars on when cooked. Let doughnuts cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each doughnut. Dip the doughnut, then immediately turn glaze side up on a plate. Repeat this process until all doughnuts are fried and glazed
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