+
5 (4)

Sauces and Condiments

Maple brown butter glaze

My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the ... Read more

Total time: 20 minutes | Makes about 2 cups glaze, enough to frost a batch of doughnuts
  • 1/4 cup plus 2 tablespoons (3/4 stick) butter
  • 1 pound powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3/4 cup maple syrup, preferably Grade B

Step 1In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the butter browns, being careful not to burn. Remove from heat and set aside.

Step 2Place the powdered sugar into the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, beat in the melted butter and browned bits along with the vanilla. Slowly beat in the maple syrup. When all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Use immediately or cover and refrigerate until needed (bring back to room temperature and beat briefly before using).

Note: Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Dry-aged Burger with Gruyère and Homemade Garlic Mayonnaise
Hibiscus syrup
Basic harissa
Basic deglazing sauce