So cool! What a fabulous idea for a brunch! You must get ON liege waffles. This weekend. You will love them. They are seriously so filling and satisfying that a just a quarter can do the trick moderation right? This is so interesting, Erika! If I ever get a waffle maker, this will be on my to-do list. How cool is that?!
Pearl sugar — all the way girl! You have read my mind! Ooh yes I remember you talking about your fav place in LA in one of your posts! Must go someday. Instructions Add the sugar and water to a small pot. Turn the pot on over the lowest heat setting possible and stir with a wooden spoon until small clumps of sugar form.
Your goal is to clump as much sugar together as possible minimizing the amount of loose sugar while not creating any overly large clumps. Don't add too much water or you'll end up with soggy sugar.
Let the mixture sit over low heat for minutes, stirring occasionally. This essentially dries out the sugar into the clumps you just created. If the mixture doesn't seem to be sticking into ball-like clumps, you can turn the heat up to medium low for 30 seconds or so, then return to low heat--just don't let the sugar melt down into caramel.
Remove from heat and let cool completely clumps should harden as they cool! Notes With help from here. Did you try this recipe? Tag thepancakeprincess on Instagram! Comments Leave a Reply Cancel reply Your email address will not be published.
I like your idea. I was thinking about using Turbinado Sugar in the Raw. Has anyone tried that? This is so useful! I love Belgian waffles! This will definitely come in handy! Learn something new every day! This is so cool! Cheers Choc Chip Uru. You do want the sugar to caramelize. That is how Liege waffles are made. Thank you for letting me know how it worked! This is just crushed up sugar cubes.
I guess the author has never had the real deal and makes a lot of assumptions here. She obvious has used real pearl sugar in the past, and is not claiming that her crushed sugar cubes are the same. All Rights Reserved. Design by Purr. Jump to Recipe. Continue to Content. Ingredients sugar cubes. Instructions Place the sugar cubes in a ziplock bag. Use a meat mallet, hammer, or skillet to smash the sugar cubes into smaller pieces. For Belgian style pearl sugar, leave the pieces larger, about the size of peanuts.
For Swedish style pearl sugar, smash the pieces smaller, about the size of peas. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
All Recipes Components. Next Post » Belgian Liege Waffles. Leave a Reply Cancel reply Your email address will not be published. Patty — March 20, am Reply. Lee — March 20, pm Reply.
Hiya, if these cubes melt in teas then would it not melt in bakes goods when crumbled up? Annie — March 31, pm Reply. Bettie — April 2, pm Reply. Emily — April 4, pm Reply. Bettie — April 5, am Reply. Paula Henrica Turcotte — August 26, pm Reply. Bettie — August 28, am. Oh interesting! That sounds like a delicious bread! Thanks for sharing! Olga Standidge — May 26, pm Reply. Bettie — May 27, am Reply. Michel leys — June 6, am Reply. Bettie — June 11, am Reply.
Michel leys — June 12, am Reply. Bettie — June 24, am Reply. Diya — July 20, pm Reply. Learn something new every day! TLS — August 2, am Reply. Gabriel — July 12, pm Reply. Mehakaliraza — December 17, pm Reply. The bonus to this method is that you can double or even triple or probably more, but I've never done that much so I can't vouch for it the recipe and make a whole bunch at one time.
It's a little time consuming, as you need to watch the sugar so it doesn't caramelize, but you can make a lot and then save it for later. Privacy Policy While He Was Napping respects your privacy and is committed to keeping any personal information collected on this website confidential.
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