Belgian Waffle Sugar

Large pearl sugar (also known as nibbed or hail), suitable for use in Belgian (or Liege) waffle batter, with the pearl size between 6.0-9.5mm. The density of the sugar stops it from melting during baking and so is very good both in batters and as toppings.

Q: What is the difference between Pearl Sugar and Belgian Waffle Sugar?

A: Pearl sugar is used for cake toppings - a crunchy sprinkling for example on panettone. Belgian waffle sugar is used for making, well, Belgian waffles. It goes into the batter and gives a caramel nugget in the waffle.