perlesukker

Perlesukker, known in English as pearl sugar, is a coarse sugar product characterized by large, rounded crystals that retain their shape during baking. The crystals are typically 3 to 5 millimeters in diameter and range from white to light golden in color. Pearl sugar is designed to resist melting, which allows it to stay crunchy and visually distinct on baked goods such as pastries and breads.

Manufacture and varieties: Pearl sugar is produced by crystallizing sugar to form large, durable crystals, often with a starch coating to prevent sticking. The crystals are then processed into beads or pellets and packaged for sale. There are white and golden (slightly caramelized) varieties available, and some products are marketed as blocks or bags of pearl sugar.

Uses: It is widely used on Belgian waffles, chouquettes, and Scandinavian pastries where a crisp, sugary crackle is desirable. Pearl sugar provides texture and a sweet note without dissolving into the dough or batter quickly. It is also used as a decorative topping on cookies and buns, contributing both crunch and a distinctive appearance.

Substitutes and storage: Substituting pearl sugar is not perfect, as granulated sugar or sanding sugar may melt or behave differently during baking. Store pearl sugar in a cool, dry place in an airtight container to prevent clumping and maintain crunch.