Pearl sugar & snow sugar
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Pearl sugar and snow sugar are decorating sugars that stay visible after baking and even on moist surfaces. Pearl sugar, also known as nib sugar, consists of compact white sugar grains that do not melt in the oven. Snow sugar is a fine icing sugar that resists moisture and is not absorbed as quickly as ordinary icing sugar. We stock four pearl sugars in fine and coarse grades, plus two snow sugars.
Pearl sugar: crunchy nibs for Zopf, brioche and waffles
Pearl sugar is the classic topping for sweet yeast doughs: it makes sweet Swiss Zopf plaits, yeast wreaths, cinnamon swirls and Grittibänz – the Swiss St Nicholas bread men – look irresistible and adds a delicate crunch. Brush the dough with beaten egg before baking and scatter the sugar straight away so that it sticks. It also gives chouquettes and brioches their characteristic sugary crust. For Liège waffles, coarse pearl sugar is mixed straight into the dough: in the hot waffle iron the nibs caramelise on the surface while staying as sweet little nuggets inside.
Snow sugar: a dusting that stays put
On moist surfaces, ordinary icing sugar often disappears within minutes. Snow sugar, also called non-melting or decorating snow, stays white for much longer. It is ideal for fruit tarts, cream cakes and cheesecakes, stollen, doughnuts and muffins, as well as Christmas biscuits. Use a stencil to create crisp patterns on your cakes. Let bakes cool completely before dusting – that way you can even decorate a few hours in advance.
Frequently asked questions about pearl sugar & snow sugar
Does pearl sugar melt in the oven?
No, at normal baking temperatures it keeps its shape. It only caramelises on the surface at very high heat, for example in a waffle iron.
What is the difference between fine and coarse pearl sugar?
Fine pearl sugar is best for sprinkling over Zopf, brioche and chouquettes. The coarse grade is ideal for Liège waffles, as the pieces stay intact in the dough.
Can I use snow sugar for icing?
Snow sugar is designed for dusting. For glazes, creams and royal icing, ordinary icing sugar is the better choice.
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