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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 other Scandinavian countries. In Finland it is called ''raesokeri'' ("hailstone sugar") or rarely ''helmisokeri'' (also pearl sugar). In Scandinavia, pärlsocker is used extensively to decorate various pastries and confections, cookies, especially on top of plain Swedish ''bulle'' or Finnish pulla 〔(recipe for Swedish Pepparkakor (Pepper Cake) Cookies )〕 cakes, muffins〔(recep bananmuffins med pärlsocker (recipe for banana muffins with pearl sugar) )〕 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〔(recipe for Friesian sugar bread )〕 (sugar bread). In France, it is mainly used on chouquettes. ==References== 〔 de:Zucker#Form und Körnung 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「nib sugar」の詳細全文を読む スポンサード リンク
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