Pearl Sugar Recipe (DIY with Video)

This do-it-yourself pearl sugar recipe will give you vanilla-flavored sugar pearls perfect for waffles and baked goods and will cost you a lot less than the store-bought version.

What you’ll need: sugar, water, and vanilla extract. Don’t have vanilla extract? You can still do it with sugar and water only.

What is pearl sugar and how can you use it

Pearl sugar is sugar that has been compressed into clumps. It adds a layer of texture when sprinkled on the top of a sweet bread and gives a delicious caramel flavor when mixed to waffles or pancakes.

When searching for pearl sugar, you’ll find two types: Swedish and Belgian pearl sugar.

Swedish pearl sugar has smaller pearls compared to the Belgian version and is usually sprinkled on the top of baked goods. A Swedish pearl sugar is smaller than a regular pea, and will dissolve if incorporated into a batter or dough.

Belgian pearl sugar has bigger pearls and won’t dissolve when used in baked goods. A Belgian pearl sugar is about the size of a peanut.

Belgian pearls are usually incorporated to batters and doughs. When using this type, mix just until the pearls are well distributed into the batter/dough.

When making this DIY pearl sugar, you can (and probably will) make both types. You can see both big and smaller sugar pearls made with this DIY recipe below.

How to make it

Let’s learn how to make sugar pearls! What you’ll need:

• Water: use filtered water whenever possible.

• Sugar: I’ve tried this recipe with caster sugar and granulated sugar, and both worked. I still haven’t tried with turbinado or brown sugar – tell me in the comments if you do!

• Vanilla extract: although this ingredient is optional and can be replaced by the same amount of water, adding vanilla for flavor is worth it – specially if you’re using a good vanilla extract.

1. Mix all ingredients in a small saucepan.
2. Place the saucepan over low heat and stir the mixture with a spoon or spatula until small clumps begin to form.
3. When happy with the size of the clumps, let them dry over low heat for 20 to 30 minutes. Stir occasionally.
4. Remove from heat and let the clumps cool on a dry surface. They will harden up more when fully cooled.

I prefer using caster (also called berry or super-fine) sugar for making sugar pearls, but granulated sugar also works. If you can’t find caster sugar where you live, you can blend or process for 2 to 3 minutes granulated sugar to make the sugar grains a bit smaller.

With this recipe, you probably won’t get only the big clumps, but tiny sugar clumps as well. I usually stored the tiny ones in a separated jar and use them to top baked goods.

Note: because of the vanilla extract, the pearls will have a light yellowish color.

Tips for success

• Don’t add more water than the recipe asks for. You want to add just enough to make sugar clumps that stay together.

• Don’t cook over high heat or the sugar will caramelize.

• If there’s too much loose sugar, or it’s still too hard to form clumps, you might add half a teaspoon more of water.

• If clumps don’t look dry after 25 minutes, cook them over low heat for 5 minutes more. Depending on the material and thickness of your saucepan/pan, it can take more or less time for your pearls to fully dry.

How do you store pearl sugar

Always store sugar pearls into an airtight container. It can be a plastic or glass container, as long as you keep it in a dry and cool area.

Sugar can easily pick up off-odors and develop an off-taste when kept in the refrigerator or freezer. Don’t store pearls sugar inside the fridge, and don’t freeze it also.

This recipe makes about 1 and 2/3 cups of pearl sugar.