Inside Out Caramel Apple Fritters

Thank you Something Swanky

16.3 ounce can Pillsbury Grands Biscuits (8 biscuits)
4 cups apple chunks (1/2 cup per biscuit)
6 cups vegetable or canola oil for frying
1/4 cup cinnamon sugar
caramel sundae sauce for drizzling

• Pour oil into a large saucepan, bigger than 2 quarts if you can
• Heat on medium-low heat for about 8-10 minutes. 
• Test the oil by flicking a few drops of water into it. It's ready if the oil bubbles and pops a little bit. It's TOO hot if the oil bubbles and pops like crazy and starts smoking (give it some time off the burner to cool down a bit).
• Working with one piece of biscuit dough at a time, flatten out until it has about a 5-inch diameter.
• Add the biscuit to the hot oil and fry on each side for about 2-3 minutes, until a deep golden brown.
• Remove from oil using tongs or a slatted spatula and place on a small stack of paper towels to dry. 
• Repeat for each biscuit.
• Once the biscuits have all been fried, add the apples to the oil, no more than a cup at a time. 
• They'll fry quickly, in about 3-4 minutes. 
• Once the edges of the apple are golden brown, remove them using a slatted spoon and place on paper towels to dry.
• Assemble each fritter by piling apples on top of the fried dough, sprinkling with cinnamon sugar, and drizzle with caramel sundae sauce.
• Serve warm