Wednesday, August 5, 2015

DIY Pearl Sugar

Why in the world am I telling you about Pearl Sugar?  A.K.A, how to make sugar clumps.

Well, I'll tell you why.  Liege Waffles.

These are only the most amazing waffles that will ever pass through your lips.  No, seriously.

I was skeptical at first.  I mean, I thought a waffle is a waffle is a waffle.  Yes, there are different variations, different methods and those with "secret ingredients" that deem them the best.  But, in the end, they pretty much all have the same consistency, texture and so on.

So, when I first came across a recipe for liege waffles I thought it was just another waffle.  Then I saw a picture.  Then started reading about them and it didn't take me long to realize that these weren't just any other waffles.  They had two secret ingredients which made all the difference in the world.

One of them-Pearl Sugar.

Pearl sugar is extremely compacted chunks of sugar.  Since it's clumps of sugar it doesn't melt as easily as regular sugar.  It nestles itself in the dough of the waffles, caramelizes and forms a slight glaze as the batter is cooked.  Making this not only a desired ingredient but one that is 100% necessary to achieve the desired, dessert-like product.
Pearl sugar can be bought.  But it's rather difficult to find and is typically expensive.  So, making your own pearl sugar at home means no countless, dead-end searches and saves you money.  Now that's a win win!

Now, stay tuned...because I'll be showing you how to make those mind-blowing delicious waffles!

DIY Pearl Sugar
Ingredients:

3/4 Cup granulated sugar
1 Tbsp water

Directions:

Combine the sugar and water in a small saucepan and place over the lowest heat setting possible.  Using a wooden spoon, stir the mixture until small clumps form.  *The goal is to clump as much of the sugar as possible, without creating any overly large clumps.  If the sugar isn't clumping well, add about 1/2 teaspoon of water and stir again.*

Allow the mixture to sit over the low heat for about 15-30 minutes, stirring occasionally.  This will dry the sugar out and keep it in the clumps that were created.  *

Remove from heat and allow to cool completely.

*Don't add too much water, otherwise the sugar will become soggy and won't clump.
*If the sugar isn't sticking together in ball-like clumps, increase the heat to medium-low for about 30 seconds then return to low.  Be sure the heat isn't increased for too long otherwise you'll begin to make caramel.

Recipe source: The Pancake Princess
                        More Tips: Instructables

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