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.
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,[1] cakes, muffins[2] 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[3] (sugar bread).
In France, it is often used on chouquettes.
References[edit]
- ^ "Mrs. Claus' Cookbook - Swedish Pepparkakor". www.northpole.com. Retrieved 2021-02-04.
- ^ "Goda bananmuffins med pärlsocker". archive.vn. 2012-08-01. Archived from the original on 2012-08-01. Retrieved 2021-02-04.
- ^ "Sûkerbôlle / Suikerbrood – Frisian Sugar Bread". applepiepatispate.com. Archived from the original on 2011-07-07.
External links[edit]
Media related to Nib sugar at Wikimedia Commons
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction