Homemade Sprinkles – Sweet, colorful bits of sugary goodness that are BURSTING with flavor; perfect for decorating cakes, cookies, and everything in between.
You can live without Sprinkles, but why would you want to?
Sprinkles are colorful, decorative, festive and FUN! They are great for decorating cookies, cupcakes, and well any sweet treat. Sprinkles come in many different shapes and sizes and are known by different names. Jimmies. Nonpareils. Hundreds-and-Thousands. Confetti.
Recently I came across a recipe to make Sprinkles. Yes, I said it, MAKE YOUR OWN SPRINKLES.
I was absolutely giddy by this idea. I love the idea of choosing my own colors, knowing what the actual ingredients are, knowing that they are homemade and that by making them myself they can be flavored.
The recipe for making Sprinkles comes from BraveTart. This recipe is for al dente Sprinkles. If you are looking for Sprinkles with a little crunch, than you will want to make BraveTart’s Egg-White Sprinkles.
The recipe for Sprinkles is pretty cut and dry – powdered sugar, corn syrup, kosher salt, extract and liqueur of your choosing. Yes, alcohol. The purpose of the alcohol is to speed up the drying process of your Homemade Sprinkles. It also opens the door for more flavor options and creates a more intense flavor. I used Passion Fruit Rum and my Sprinkles are VERY flavorful. They taste like wild cherry. Delicious.
Don’t let the use of alcohol alarm you. These Sprinkles are kid friendly. You use very little alcohol and it will evaporate away during the drying process.
To create your Sprinkles you want to mix up all the ingredients into a thick paste. You’ll need to find a balance between a thick paste that will hold its shape when you pipe it out, but also isn’t so thick that you pop a blood vessel. Think toothpaste consistency.
Once you have your sugar paste you can separate it into individual bowls and mix up your favorite colors. Your color options are endless…well they go as far as you have food coloring and imagination. The Christmas season is fast approaching so I went with blue, white, red, and green.
Once you are good-to-go with your colored sugar paste, it is time to pipe it into skinny lines onto a parchment paper covered baking sheet. I used a Wilton #3 decorating tip. I tried to use the Wilton #134 multi-tip, but it was just too hard to squeeze the sugar paste out of. Others have had better luck using the multi-tip, so feel free to give it a try.
You don’t need to worry about your piped lines being super straight. You are going to break them up into Sprinkles anyway. It is more important to make sure your sugar paste lines don’t touch each other. You want skinny lines, not blobs.
The Sprinkles will take upwards of 48 hours to dry. Once they are dry, break and chop into Sprinkle size. I used a combination of chopping with a bench scraper and rolling them up into the parchment paper and crunching them up.
This Sprinkles recipe makes A LOT of Sprinkles. Sprinkles will last indefinitely in an airtight container.
After making Homemade Sprinkles, I’ve decided I have a love/hate relationship with making them. I found the idea of making my own Sprinkles to be far more fun than it actually was. It was a tedious task, and my hands were succumbing to serious hand cramp-age. However, I LOVED seeing my finished product AND they taste SO good, like a wild cherry Popsicle in Sprinkle form.
What will you sprinkle your Homemade Sprinkles on?
Sweet, colorful bits of sugary goodness that are BURSTING with flavor; perfect for decorating cakes, cookies, and everything in between.
- 8 ounces powdered sugar
- 1/2 teaspoon kosher salt
- 3 and 3/4 ounces corn syrup
- 1 tablespoon extract
- 1/2 ounce liqueur of choice
- AmeriColor Soft Gel Paste or Food Coloring
Prepare baking sheets by lining with parchment paper. Set aside.
In a large bowl using an electric mixer with a paddle attachment, combine all ingredients together, except food coloring. Mix on lowest speed until a stiff paste forms.
Divide sugar paste mixture into small bowls, one for each color. Add and mix desired colors.
Pour sugar paste mixture into decorating bag with decorating tip #3. Pipe mixture into long, skinny lines. Be careful not to conjoin lines. Repeat process for remaining colors.
Allow sugar paste to dry, uncovered, for 48 hours. Sprinkles are dry when they easily come off parchment paper and do not feel squishy.
Once dry, break/chop/crunch up Sprinkles into desired size. Enjoy.
Store Sprinkles in an airtight container. Can be stored indefinitely.