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Nib sugar

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Subtopic 1: Characteristics of Nib Sugar
– Product of refined white sugar
– Coarse, hard, and opaque white
– Does not melt at typical baking temperatures
– Made by crushing blocks of sugar and sifting
– Can be produced through an extrusion process

Subtopic 2: Names of Nib Sugar in Different Countries
Sweden: pärlsocker (pearl sugar)
Denmark and Norway: perlesukker
Finland: raesokeri (hailstone sugar) or helmisokeri
Germany: Hagelzucker
– Belgium: used in Liège waffles

Subtopic 3: Uses of Nib Sugar in Culinary Practices
Sweden: decoration for pastries, cookies, buns
Germany: traditional Christmas cookies and cinnamon buns
– Belgium: Liège waffles
– Friesland: sûkerbôle (sugar bread)
France: chouquettes

Subtopic 4: References for Nib Sugar
– Mrs. Claus Cookbook – Swedish Pepparkakor
– Goda bananmuffins med pärlsocker
– Sûkerbôlle / Suikerbrood – Frisian Sugar Bread

Subtopic 5: Culinary Applications of Nib Sugar
– Used to decorate pastries and confections
– Commonly found on Swedish bulle and Finnish pulla cakes
– Enhances the appearance of muffins and buns
– Popular topping for kanelbullar (cinnamon buns)
– Adds texture and sweetness to chokladbollar

Nib sugar (Wikipedia)

Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking. The product usually is made by crushing blocks of white sugar, then sifting to obtain fragments of a given diameter. The sugar may also be made in an extrusion process.

Swedish cinnamon bun with crushed nib sugar
Italian Easter cake Colomba di Pasqua with extruded nib sugar

It is known as pärlsocker (pearl sugar) in Sweden, and as perlesukker in Denmark and Norway. In Finland, it is called raesokeri ("hailstone sugar") or rarely helmisokeri (also pearl sugar).

In Sweden, pärlsocker is used extensively to decorate various pastries and confections, cookies, especially on top of plain Swedish bulle or Finnish pulla, cakes, muffins and buns, such as kanelbullar (cinnamon buns) and chokladbollar.

In Germany, it is known as Hagelzucker and traditionally used on Christmas cookies and cinnamon buns.

In Belgium, it is used in Liège waffles, while in Friesland, it is used in sûkerbôle (sugar bread).

In France, it is often used on chouquettes.

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