Sanding Sugar

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Sanding Sugar is larger, polished grains of sugar. The grains are about four times larger than those in granulated sugar.

The grains may be uncoloured, or come in different pale (artificial) colours.

It is similar to "Sparkling Sugar", and like it will reflect light, but it is smaller and has paler colours.

To make Sanding Sugar, sugar syrup is dried, screened, and coloured.

Sanding Sugar is used on top of baked goods, to make them crunchy, and to make them sparkle and be colourful. It is usually sprinkled on before baking.

It is also used around the rims of drink glasses.

Commercial bakers buy it in 50 and 100 pound (22 to 45 kg) bags.

Substitutes for Sanding Sugar

Another coarse sugar, granulated sugar.

Storage Hints for Sanding Sugar

Store as you would sugar.

Literature & Lore about Sanding Sugar

"Jack Ford's peculiar pastime was buying and selling; and he bid fair to follow in the footsteps of his uncle, a country merchant, who sold a little of every thing and made money fast. Jack had seen the sugar sanded, the molasses watered, the butter mixed with lard, and things of that kind, and labored under the delusion that it was all a proper part of the business."


-- Louisa May Alcott (1832-1888). Little Men: Life at Plumfield with Jo's Boys. Chapter 8.

Language Notes about Sanding Sugar

"Sanding the sugar" means to adulterate sugar with fine sand, for profit.
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Also called:
Sucre à gros cristaux, Sucre glace, Sucre sablonneux (French)
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