Maple Churros with Maple-Salted Caramel

For the churros

• 250ml water
• 100g butter
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tsp vanilla extract
• 130g plain flour
• 1 tsp sea salt
• 2 eggs
• 1l frying oil 

For the maple-salted caramel

• 100ml maple spread 
• 50ml double cream  
• 1 tbsp unsalted butter, softened
• ½ tsp sea salt

For the cinnamon sugar

• 1 tsp ground cinnamon
• 4 tbsp maple sugar

To make the churros

1. In a large saucepan over medium heat, add water, butter and pure maple syrup.
2. Bring to a boil, then add vanilla.
3. Turn off the heat and add flour and salt.
4. Stir with a wooden spoon until thickened.
5. Let the mixture cool for 10 minutes. 
6. Beat the eggs one at a time into the cooled mixture until combined.
7. Transfer the mixture to a piping bag fitted with a large open star nozzle.
8. In a large pan over medium heat, add the oil until it comes halfway up the side of the pan and heat to 180°C.
9. Holding the piping bag a few inches above the oil, carefully pipe the mixture to 6″ in length, using scissors to cut the dough from the piping bag. 
10. Fry until golden, about 5 minutes.
11. Fry 3 to 4 churros at a time and let oil come back to 180°C before each batch.
12. Remove the churros with a slotted spoon or tongs and immediately roll the churros in the cinnamon maple sugar, then place on a cooling rack. 

To make the caramel

1. In a large pan, add the maple spread and double cream.
2. Boil both ingredients on medium heat for 1 minute, stirring continuously.
3. Add the unsalted butter and sea salt at the end, stir and pour into a jar.