Caramel Apple Fritters

2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted
1 teaspoon cornstarch
1 1/2 Granny Smith apples, peeled and diced
12 pieces caramel candy, chopped
3 cups vegetable oil for frying
For the glaze:
2 cups confectioners sugar
3 tablespoons whole milk
pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
For the fritters:
Whisk together flour, granulated sugar, 3 tablespoons brown sugar, baking powder, salt, 1 teaspoon cinnamon, allspice, cardamom, and nutmeg. Stir in eggs one at a time, then add vanilla and melted butter.
In a separate bowl combine reserved cinnamon and brown sugar with cornstarch. Toss apple pieces in cornstarch mixture, then fold this into batter, as well as caramel pieces.
Heat oil to 270˚F in a deep pan. Use 2 spoons to make balls of dough and place them in oil, keeping only 4-6 or so small fritters in the pan at one time to avoid cooling the oil. Fry for 3 minutes on each side or until golden brown. Remove from oil to wire rack to cool.
For the glaze:
Combine all glaze ingredients in a bowl. If too runny add a bit more sugar, if too dry add 1/ 2 teaspoon more milk at a time. Once fritted have cooled off roll each one in glaze then set on cooling rack to drip. Allow glaze to set for at least 45 minutes before serving.