I shared this recipe over on the wonderful and brilliant blog of Mary from Evolve with Mary a couple of months ago but I am also sharing it here now today. I have been making my own sprinkles for some years now.
Mostly this is done to satisfy my inner control freak. I am the kind of baker who needs to know absolutely everything that is going into her foods. I am also the kind of baker who likes to colour code her cupcake sprinkles to match shoes and nail polish. And our sprinkle choice in Australia is not always up to scratch. I mean really! Sometimes a girl wants more than lurid greens, chicken pox reds and puke oranges.
The beauty of making your own sprinkles is you can ensure not only that you are using natural colours and good ingredients, you can make them gluten free and you can flavour them to your hearts desire. Rosewater, peppermint, vanilla, orange blossom, almond - it is all good!
Most recipes for homemade sprinkles will have you make up a royal icing mixture consisting of icing sugar water and egg whites. This is fine if you are going to use them all in one sitting - the egg white shortens their shelf life considerably. Even more so if the egg white is unpasteurised. The mixture I have provided here means your mixes will be able to be stored a fair bit longer.
- 1 Cup confectioner's Sugar (plus 1 Cup extra to get mix to consistency)
- 1 Tbsp Cornflour/cornstarch
- 1 Tbsp Warm water
- 1 Tbsp glucose syrup
- 1/2 tsp Orange Blossom Water (or your flavouring of choice)
- Food colours of your choosing
- In a large bowl mix together the sugar, cornflour, water, glucose syrup and flavouring until well combined and paste like - add more icing sugar, a tablespoon at a time if it is too thin until it is a thick but still pipe-able consistency.
- Divide into as many batches as colours you are using (e.g 3 bowls for 3 colours) Tint each batch your desired colour. Stir the colour into the paste until it is fully incorporated.
- Transfer each colour into it's own piping bag either fitted with a very fine nozzle (Wilton #3) or just cut a small portion of the tip off each bag. Pipe out long thin lines or small dots along sheets of non-stick baking paper. Do this with all colours.
- Leave uncovered in a dry place undisturbed for at least 12 hours or overnight.
- Once dry, break into sprinkle sized pieces using a knife and use immediately on some delicious baked good or store in a dry air tight jar (will keep up to two months)
Some tips: Do not let the piped lines touch.
The piping out does take a little bit of time (so employ any eager kitchen helpers you may have floating around - i used my little cousin Lola pictured here!) but patience pays off.
If you can't find glucose syrup use light corn syrup
Additionally pipe them on non-stick baking/parchment paper and leave them somewhere where they will be able to dry overnight - as they dry they will become very brittle and crumbly which is what you want but be prepared to make a little mess.
It is best to decide what colours and how many you want to use before beginning. I always suggest at least 3 colours and no more than six for the amount of sprinkle mixture. For the "unicorn dandruff mix", pictured above, (my cousin named this one) we chose just three colours - pink, baby blue and lilac. Once dry I threw in some edible pearls too and edible gold dust.