Pärlsocker

Pärlsocker, also known as pearl sugar, is a type of coarse sugar. It is made by pressing white sugar into hard cubes or lumps, which are then broken into small, irregular pieces. These pieces are typically opaque and have a hard, crystalline texture. Pärlsocker is commonly used in baking, particularly in Scandinavian and Nordic countries, as an ingredient in pastries, cookies, and cakes. Its distinct texture and ability to withstand high baking temperatures make it ideal for decorating and adding a crunchy element to baked goods. It is also used as a topping for breads and buns. The sugar does not dissolve easily during baking, retaining its shape and providing a noticeable crunch and sweetness. It is available in various sizes, with larger granules being more common for decorative purposes. Pärlsocker is distinct from granulated sugar, which is finer and dissolves more readily. It is also different from sanding sugar, which is larger and more transparent. The name "pärlsocker" directly translates to "pearl sugar" in English, reflecting its appearance.