50 Foods, 50 States: The Must-Eat Roadfoods Across America

Maple hurricane sauce dates back to the hurricane of 1938, when restaurateur "Sugar Bill" Dexter found himself with a huge apple windfall that he didn't want to waste. So he boiled chunked apples in syrup until the fruit became al dente crescents saturated with maple flavor and the syrup thickened up good. The apple-maple punch packed by this stuff is breathtaking – a sensational topping for pancakes, waffles, french toast, or ice cream.