Remove the individual biscuits from the tube and gently press and stretch them into an oblong shape, similar to a Long John.

In a small saucepan, add the brown sugar and milk, whisk to combine.

Add the butter and heat over medium and stir frequently until the butter is melted and the sugar is fully dissolved.

Add in the corn syrup and maple extract and whisk to combine.

Whisk in the powdered sugar ½ cup at a time making sure that the lumps are dissolved and the glaze is smooth before adding each ½ cup.

Once all the glaze is completely smooth, turn the heat down to low while you prepare the donuts.

Prepare a baking sheet by lining it with paper towels.

Add the canola oil to a medium saucepan and heat until the temperature reaches 350 degrees. You can check this by using a meat or candy thermometer.

Add the biscuits one at a time (or two if your pan can fit them) and allow them to fry for 30 seconds to 2 minutes before flipping. Then fry for another 30 seconds to 2 minutes until both sides are light golden brown. (While the biscuit is cooking, continue to monitor the temperature and try to maintain 350 degrees. It’s normal for the temperature to slightly decrease when adding food.)

Remove the biscuit from the oil and place it on the prepared baking sheet. Repeat the process with the remaining biscuits. Allow the biscuits to cool slightly so you can safely handle them.

Remove the paper towels from the baking sheet and prepare to glaze.

Remove the glaze from heat and whisk vigorously to smooth it out.

Dip each bar in the glaze, allow the excess to drip off, then place the bar on the baking sheet to cool. Repeat with the remaining bars.

These are delicious and at their best within hours of making them. However, you can store them in a Ziplock bag or airtight container on the counter for two days.