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Sweeteners & chocolate · Sugars

Pearl sugar

Hard, opaque white nibs of compressed sugar that keep their shape in the oven; for Liège waffles and Nordic buns.

Also called: nib sugar, parelsuiker, sucre perlé, hagelzucker

Around the world: parelsuiker (nl) · sucre perlé (fr)

1 recipe with it

What it is

Pearl sugar is made by compressing sugar crystals into dense, irregular nibs. Swedish pearl sugar is small and used as a crunchy topping; Belgian pearl sugar is larger and is folded into Liège waffle dough, where it partly caramelises into crunchy pockets. It does not melt or dissolve the way granulated sugar does.

How it’s used

  • Belgian Liège waffles
  • Topping cinnamon and cardamom buns
  • Chouquettes
  • Sprinkling on sweet breads and cookies

Characteristics

Texture
Crunchy, chunky.
Sold as
whole
Cooking uses
Suitable for baking, Used as a garnish

Storage

Pantry-stable. Airtight and dry.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
387 kcal
Protein
0 g
Carbohydrate
99.98 g
Fat
0 g
Fibre
0 g
Sugars
99.8 g

USDA FoodData Central: Sugars, granulated (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Crushed sugar cubes — Roughly crushed cubes are a fair stand-in for topping; melt more readily.

Related ingredients

Recipes with pearl sugar

More sugars