Pearl sugar, also known as nib sugar or hail sugar, has extra-large crystals, making it a great way to bring crunchy texture to cakes, biscuits and buns. The opaque granules have a high melting point, meaning that that they hold their shape and keep their crunch without crystallising.
The sugar is made from large blocks which have been crushed and broken up. They are then sifted into uniform, rock salt-sized granules. Pearl sugar is traditionally used in northern European pastries, such as cinnamon buns, brioche, Swedish chokladboll - when it's known as pärlsocker - and Liège waffles. In Finnish recipes you may see it referred to as raesokeri, while in Germany it's known as hagelzucker.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|Age-Verified - Parcelforce ?||£6.95 or free when you spend £75|
|Next working day by 12pm - Parcelforce ?||£9.95|
|Saturday - ParcelForce ?||£9.95|
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