Simple and sweet, this maple glaze is the perfect way to finish everything from cookies to donuts! It takes less than 5 minutes to make and is full of real, natural ingredients for a rich flavor that can’t be beat.
Quick Look at the Recipe
- 🍽️ Flavor: Buttery, sweet maple
- 🕒 Ready In: 5 minutes
- 👥 Yield: about 3/4 cup
- 🥣 Main Ingredients: Maple syrup, butter, powdered coconut sugar
- 📖 Dietary Info: Gluten-free, refined sugar-free, egg-free
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Coconut sugar adds naturally-rich sweetness and body to the glaze so there’s no need for any refined sugar.
Who Needs Refined Sugar Anyway?
Just because I don’t have refined sugar in my pantry doesn’t mean I don’t have a sweet tooth! For this glaze, I combined two of my favorite natural sweeteners (coconut sugar and maple syrup) and the result is so rich and flavorful!
I first made it to drizzle on my soft gluten-free pumpkin cookies, and it adds the perfect caramel-like finish. Now I’m just looking for all the recipes I could drizzle this on!
What Makes this Maple Glaze Special?
- 3 simple ingredients you likely already have in your kitchen.
- Naturally-sweetened glaze made without any powdered white sugar.
- 5-minute recipe for anytime you need to add a quick finishing touch to a recipe.
Ingredients
Step-By-Step Instructions
Step 1: In a small bowl, whisk together the powdered coconut sugar, melted butter, maple syrup, and vanilla.
Step 2: Then drizzle over your favorite baked goods and enjoy!
If you’re looking for more maple recipes, check out my maple pumpkin chia pudding and maple cranberry sauce!
Tips for Success
Use real maple syrup – Not maple flavored syrup. This will give it the best rich maple flavor without any additives.
Warm slightly if necessary – If the glaze has cooled and is no longer pourable, you can warm it slightly before glazing your baked goods.
Feel free to add additional flavors – This maple glaze is the perfect recipe to make your own! It’s absolutely delicious as-is, but if you’re craving something a little more unique, you can add a touch of coffee extract or spices such as cinnamon or nutmeg.
How to Store
This glaze can be stored in an airtight container in the fridge for up to a week before using. It’s perfect for making in advance!
Once you put it on baked goods, you can store them at room temperature or in the fridge according to the recipe’s instructions. Due to its high sugar content, the glaze will be preserved perfectly at room temperature for a few days.
Violet’s Tips for Serving
Maple glaze has a classic fall taste, so it pairs perfectly with baked goods that include flavors like pumpkin or apple.
FAQs
Maple glaze is made of maple syrup, butter, powdered coconut sugar or powdered white sugar, and vanilla. Some people enjoy adding additional spices or flavors.
Yes, maple glaze can be frozen in an airtight container for 2-3 months. When you’re ready to use it, let it thaw at room temperature.
When it’s fully thawed, warm slightly to a pourable texture and whisk to reincorporate any ingredients that have separated. If it’s too stiff, feel free to add a small amount of extra melted butter.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Real Maple Glaze (with Coconut Sugar and Maple Syrup)
Ingredients
- 3/4 cup powdered coconut sugar
- 2 tablespoons butter melted
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla
Instructions
- In a small bowl, whisk together the powdered coconut sugar, melted butter, maple syrup, and vanilla.
- Drizzle over your favorite baked goods and enjoy!
Notes
- Powdered coconut sugar is often difficult to find in stores, but you can easily make homemade powdered coconut sugar. Alternatively, you can use regular powdered sugar.
- If the glaze has cooled and is no longer pourable, you can warm it slightly before glazing your baked goods.
Nutrition
If you tried this maple glaze, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is probably my all-time favorite glaze I’ve made! If you have any questions about making it (especially regarding using powdered coconut sugar), let me know in the comments, and I’ll reply to you as soon as I can!