I have used pearled sugar nibs in many of my recipes but I have never bought any, I have always made it because it's so easy and fast and I always forget to buy some.
Honestly, there is nearly no difference between shop-bought ones and when you make them yourself, the only difference being the shape but if you cut them down small enough, they are practically the same size.
You use pearled sugar in brioches, Liège waffles, lots of viennoiseries and of course, you can use it to garnish any dessert or bake.
Make sure to not put too much water when you are cooking the sugar, so if you are dividing the recipe, make sure to divide the water and just to be on the safe side, put a little less in the beginning and then if you can see that the sugar won't go too runny, add in the rest.
Ingredients:
150 grams granulated sugar
1 tablespoon of water
Instructions:
Put the sugar and the water in the saucepan on low heat and mix continuously with a spatula.
You want to crystallize the sugar, so your objective is what you are dreading to obtain when you are making a normal caramel. Continue mixing with the spatula for about 3 minutes, or until the sugar crystallizes but is still sticky.
Place the crystallized sugar onto a piece of baking paper and leave to cool for 30 minutes.
Once the crystallized sugar is completely cold, cut into desired size of pieces with a knife.
There you go, that's it so if pearled sugar isn't available, this recipe won't take you long and is cheaper than buying them.
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