How many times have you been decorating cookies, a cake, or cupcakes, only to find that the only sprinkles you have available are either neon or pastel rainbow colored, which of course, doesn’t fit the color scheme you’re going for? I’ve literally picked out the colors I’ve needed from a bottle before, which was just as miserable as it sounds. Little did I know, making your own sprinkles is actually really easy and pretty quick too. You can make a small batch or a huge batch and they basically last forever…here’s how!
They’re made from royal icing, which is the icing that I used to decorate all of my cookies. I always have some left over so I just use that. Here is a recipe that’s similar to mine. This recipe is a large recipe and you can cut it down to about 1/5 of the size and still have enough royal icing for at least a few cups worth of sprinkles, it really doesn’t take much. But this part is important; you’re going to want to double the amount of meringue powder that’s required. If you’re using leftover royal icing, make sure you add some more meringue powder in and whip it up. This makes it so that the sprinkles are crunchier and don’t crumble as easily. Then, color to whatever colors your heart desires.
Once you have your royal icing all ready to go, transfer it to a piping bag with a round tip or a Ziploc bag and cut a hole in the corner to the diameter you’d like your sprinkles to be.
Next, turn your oven on the “warm” setting, or the lowest temperature if yours doesn’t have that option.
On a baking sheet lined with flat parchment paper (wax paper will work too because the temperature is so low on the oven), pipe out your lines. To make sure your parchment paper is flat, dab a little royal icing under the corners to create a seal. They don’t have to be perfect and you’ll get gaps in your lines when you hit an air bubble, which is perfectly fine because you’re going to break them all anyways.
Then, pop the cookie sheet in the oven for about 10 minutes. You’ll know they’re done when they are completely dry and snap when you break them.
Now it’s time to break them all up. I find that peeling up each line and breaking it by hand works a lot better than using a knife to cut them. There is significantly less crumbs/dust when you do it this way. And that’s it! You can make them as short or long as you want and you can use them for anything you’d use regular sprinkles for. If you use them mixed into a dough, batter, or frosting, make sure you gently mix them in because they are more fragile than store bough sprinkles.
*Store in a bag or airtight container.
*The more food coloring you add, the more fragile your sprinkles will be.
How To Make Colored Sugar & Nonpareils
- Add sugar or sprinkles to a resealable bag.
- Add food coloring, one drop at a time. Mix completely, then add more color add desired.
- Spread onto a baking sheet lined with wax or parchment paper and bake on “warm” for 5 minutes to dry the food color.
- Store in a bag or airtight container.