Maple Glaze

This easy homemade maple glaze combines pure maple syrup, butter, powdered sugar, and maple extract for a smooth, rich finish. Made in one saucepan with just five ingredients, the glaze sets with a paper-thin shell and is perfect for donuts, cookies, cakes, and quick breads.

Prep Time5

Total Time5

Course: Breakfast, Dessert

Cuisine: American

Servings: Cup (approx.)

Calories: 102kcal

Author: Erin Cernich

Equipment

Small Heavy Duty Saucepan

Ingredients

1 tablespoon unsalted butter
3 tablespoons pure maple syrup
¾ cup powdered sugar
½ teaspoon maple extract
⅛ teaspoon salt

Instructions

In a small saucepan, add the butter and maple syrup. Heat over medium-low heat just until the butter melts and the syrup begins to bubble lightly. Don't overheat, or you'll end up with caramel.
1 tablespoon unsalted butter, 3 tablespoons pure maple syrup
Keep the pan on the stovetop, but turn off the heat. Add the powdered sugar, maple extract, and salt. Whisk until the powdered sugar dissolves and all the lumps are gone.
3/4 cup powdered sugar, 1/2 teaspoon maple extract, 1/8 teaspoon salt

The glaze will start to harden pretty quickly, which is why I like to mix it all while still on the stovetop. The residual heat will help keep it at a glaze consistency.

The glaze is ready to use immediately to dip or drizzle over cooled baked goods. If it starts to harden in the pan, turn the heat back up to low to loosen it.
For best results, use the glaze on the day it is made. If there are leftovers, transfer the glaze to a covered container and refrigerate for up to 2 days. Microwave it for 30 to 60 seconds and whisk it to loosen it.

Notes

Serving size - This is a small batch recipe to finish 6 donuts, drizzle over one dozen cookies, or a small cake.
Maple syrup - Use pure maple syrup for the best flavor.
Finished texture - The glaze firms up as it sets, but can gradually soften on moist baked goods (like anything pumpkin) by the next day.

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