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    Home » Base Recipes

    Pearl Sugar Recipe (DIY with Video)

    Published: Mar 30, 2021 · Modified: Jul 31, 2023 by Milk and Pop · 5 Comments · This post may contain affiliate links

    Jump to Recipe Jump to 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.

    Close up on Belgian sugar pearls.

    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.

    Glass jars with Swedish and Belgian sugar pearls.

    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.

    Sugar pearls being dropped into a glass jar.

    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.
    Close up on sugar pearls made using this recipe.

    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 ⅔ cups of pearl sugar.

    📖 Recipe

    Homemade sugar pearls already dry in a white bowl.

    Pearl Sugar Recipe

    Milk and Pop
    This do-it-yourself pearl sugar recipe will give you a vanilla-flavored pearl sugar that’s perfect for waffles and baked goods and will cost you a lot less than the store-bought version.
    4.83 from 17 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 1 minute min
    Cook Time 30 minutes mins
    Total Time 31 minutes mins
    Course Base Recipes
    Cuisine European
    Servings 2 cups
    Calories 391 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup sugar 200g
    • 3 teaspoon water
    • 1 teaspoon vanilla extract

    Instructions
     

    • Mix all ingredients in a small saucepan.
    • Place the saucepan over low heat and stir the mixture with a spoon or spatula until small clumps begin to form.
    • When satisfied with the size of the clumps, let them dry over low heat for 20 to 30 minutes. Stir occasionally.
    • Remove from heat and let the clumps cool on a dry surface. They will harden up more when fully cooled.
    • After cooled, store pearls sugar inside an airtight container, in a dry spot and away from direct sunlight.

    Video

    Notes

    Don’t add more water than the recipe asks for. You want to add just enough to be able 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.
    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 grains a bit smaller.
    Calories estimated in this recipe card are equivalent to ⅓ cup of sugar pearls.

    Nutrition

    Serving: 1cupCalories: 391kcalCarbohydrates: 100gFat: 0.3gSodium: 2mgPotassium: 5mgSugar: 100gCalcium: 1mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Matt

      May 09, 2021 at 2:27 pm

      I tried this with brown sugar. I put the stove to the lowest flame I could, but the whole thing just melted, which I expected. I ended up pouring the liquid sugar onto a silmat and let it cool. Then I just broke the sugar into chunks once it cooled. I have yet to try cooking with it. I think next time I’ll leave out the water, still add the vanilla or just use vanilla sugar, then melt it and let it heat to soft crack temp, then pour onto silmat and break the sugar glass. We’ll see.

      Reply
      • Milk and Pop

        June 07, 2021 at 10:12 am

        Hi Matt, thank you for sharing this!
        Yeah, brown sugar is trickier for this recipe, as it already has more humidity because of the addition of molasses.
        Maybe when using brown dugar, skip the water and add only vanilla extract.

        Reply
        • Marta

          June 10, 2021 at 8:44 pm

          I wonder if using vanilla paste or powdered vanilla might work? Also, I tend to get naturally occurring pearls in my brown sugar if I don't seal it well enough. Maybe spreading barely moistened brown sugar on a sheet tray, then drying in a very low oven? I feel an experiment coming on!

          Reply
          • Milk and Pop

            August 04, 2021 at 9:10 am

            Hi Marta!

            Never tried with vanilla paste, but I think that extract would work better. Also, never tried doing in the oven, let me know how it goes for you if you try it!

            Powdered vanilla works yeah, but you have to compensate the liquid for the sugar to form clumps. If using powdered vanilla, remember that!

            Cheers!

            Reply
            • Michelle

              February 13, 2022 at 2:25 am

              I used raw white sugar with vanilla bran paste, and it was too moist, just became a smooth sugar mixture instead of clumps devoid of moisture.

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    Hello! I'm Tatiana, self-taught baker, coffee lover and food photographer. Here at Milk and Pop, I'll share with you my favorite bread, baking and breakfast recipes.

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