The Simple Difference Between Belgian and Swedish Pearl Sugar - In the Kitchen with Waffle Pantry (2024)

FAQs

The Simple Difference Between Belgian and Swedish Pearl Sugar - In the Kitchen with Waffle Pantry? ›

The Belgian variety is larger than the Swedish variety and resembles pearly white pebbles. The size of the Belgian pearl sugar is what lends itself to caramelized pockets crunch in Liege waffles and the ability to maintain its integrity at higher cooking temperatures.

Swedish pearl sugar is smaller in size and used mainly for topping and garnishing baked goods. It holds its shape well and adds a nice crunchy element to pastries. Belgian pearl sugar is larger in size and can tolerate higher heat. Belgian pearl sugar is used mainly to make Belgian Liege Waffles.

A Swedish waffle is a little bit thinner than its cousin the Belgian waffle. In Sweden, waffles are so popular that they even got their own day of celebration.

Pearl sugar substitute

Some other options that might work include: Demerara sugar: This type of sugar has larger crystals than granulated sugar, and while they're not quite as big as pearl sugar granules, they will add a pleasingly crunchy texture when sprinkled on top of your bakes.

Pearl sugar is often sprinkled on top of cookies prior to baking them. Since the fragments are so large, the heat of the oven won't cause them to melt or dissolve. Another use for pearl sugar is to sprinkle it on top of iced cookies or frosted cakes and cupcakes.

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

If you buy in bulk, rest assure your pearl sugar has an indefinite shelf life when stored in sealed containers at 59 to 77°F (15 to 25°C) and 50-60% relative humidity.

If you don't have a Belgian waffle maker, you can use a regular waffle maker. It likely won't create the larger, thicker, deeper grooves, but you may still end up with fluffier waffles. Keep in mind that the time it takes to make Belgian waffles may vary depending on serving size.

The pearl sugar is key to their slight crunch, while the yeast and egg whites contribute to their wonderfully fluffy texture (noticeably less dense than their American counterparts). The term “Belgian waffle” also encompasses several different varieties of this European treat.

Belgian waffles are beloved for their extra-deep pockets—the better for filling with butter, jam, or maple syrup. They are often thicker than their American counterparts, and made with a yeasted batter and crunchy pearl sugar.

What is another name for pearl sugar? ›

Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar.

Swedish pearl sugar is all natural and is used to decorate cinnamon rolls, cookies and cakes. Pure white granules of sugar retain their appearance and will not melt under oven temperatures. Recipe included on the back of the resealable pouch.

Pearl sugar can be made with beet sugar instead of cane sugar, delivering a subtle aftertaste that carries a more grounded flavor profile. According to NordGen, the sugar beet has long been the best option for sugar production in this more temperate part of the world and is often included in Nordic cuisine.

The most universal application of brown sugar is in baked goods. The added moisture and acidity in brown sugar gives these foods a succulent and tender chewiness that's not produced by using granulated sugar alone.

Coarse Sugar

Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that's much larger than granulated sugar, which makes it more resistant to heat. It's sometimes used interchangeably with sanding sugar, but the two aren't the same.

If you've experimented with pearl sugar, you've likely encountered the 2 main types—Belgian and Swedish. Though the two share a namesake, the use and outcome of a recipe varies considerably depending on which type of pearl sugar is used. Generally, the two are not interchangeable.

Freshwater pearls are any pearls that were formed in rivers, lakes, and ponds. Freshwater pearls have been found in almost every country in the world, but are primarily sourced from China. Most freshwater pearls are cultured. Saltwater pearls, as you might imagine, are pearls formed in saltwater mollusks.