You can buy them in many sizes. They look pretty on your shelf. They are expensive and you might have well over $100 in different sizes that you may never use and also might not have enough of. But you might need them, right? Sugar pearls, dragees, candy beads or whatever they are called in your neighbourhood are gorgeous on desserts.
What about an easy way to have whatever size you need, whenever? (You know, for those sugar pearl emergencies that crop up ALL THE TIME.)
Make your own! Easy peasy!
All you need is gold highlighter powder such as Rolkem, CK, Roxy & Rich, or Pastry ideale (my favourite). There are many, many brands out there now. You will need to decide if these pearls are meant to be eaten or are just accents and choose your brand accordingly. A baggie, some plain, dry sugar pearls (buy them or make your own in any size) and some vodka (or clear alcohol).
Put a small amount of gold powder in your baggie, a bit of vodka, sugar pearls, zip the baggie shut and shake to coat.
The alcohol dries quickly and voila! Gold sugar pearls.
Any luster dust will work as will most petal dusts for matte pearls. You can also mix other metallic lustre dust colours into the Pastry ideale (and probably the others but I haven’t tried them) to make all sorts of pretty colours.
You can reuse the gold by letting the alcohol dissipate and then carefully tip it back into the original container. That is what I did with the extra liquid you see in my picture above. Use an eyedropper for the vodka to prevent the mess I had.
There is also nothing wrong with having hundreds of bottles of pearls (or sprinkles) in every size and colour you can find. They are just sooooo pretty …