Here are some good substitutes to pearl sugar:
Coarse sugar (won't sparkle after heating but typically will hold its shape)
Sugar cubes
Palm sugar
Pearl sugar is a uniquely European ingredient, popular in a variety of scrumptious baked goods. Bakers on this side of the pond are catching on and testing their hand with pearl sugar.
If you’ve experimented, you’ve likely encountered 2 main types of pearl sugar—Belgian and Swedish. Though the two shares a namesake, the use and outcome of a recipe will vary considerably depending on which type of pearl sugar is used. Generally, the two are not interchangeable.
Belgian pearl sugar is also comprised of densely-compacted sugar granules. The Belgian variety is larger than the Swedish variety and resembles pearly white pebbles. The size of the Belgian pearl sugar is what lends itself to caramelized pockets crunch in Liege waffles and the ability to maintain its integrity at higher cooking temperatures.
Swedish pearl sugar or pärlsocker is comprised of small, hard sugar granules. This variety is used primarily to top and decorate pastries, cakes, breads and even candies. Because of Swedish pearl sugar’s minute size, cooking it in a dough or batter could lead the sugars to cook and disappear into the final product (lacking the full and addictive crunch of a larger pearl sugar such as the Belgian variety).
Pearl sugar can be used in a variety of ways, including in desserts, breakfast foods and beverages. Learn how to make your own pearl sugar at Wilehewasnapping.com.