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How To Make Your Own Sprinkles!

Because sometimes you just need to make your own sprinkles! But seriously, I almost never put sprinkles on my cookies, cakes, etc. because I hate those sprinkles in the jar that taste like they are made of wax!

I mean really, here you spend all this time making these delicious, homemade treats from scratch…and then you top them off with sprinkles made withSugar, Cornstarch, Rice Flour, Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed), Gum Arabic, Xanthan Gum, Natural And Artificial Flavor, Mono- And Diglycerides, Polysorbate 60, Blue 1, Red 40, Yellow 5, Yellow 6.”???

But for me it’s less about the actual ingredients and more about how they taste. The stuff in the plastic tub, in my opinion, is yucky! Same reason I don’t buy donuts with sprinkles.

The problem is….sprinkles are so pretty! Talk about a dilemma! :-)

Well fear not! Thanks to this great video tutorial from Martha Stewart, now you can make your own homemade sprinkles with nothing but sugar, corn syrup, and flavoring!  AND you can make them any color you can imagine!

So enjoy this recipe for Homemade Sprinkles from MarthaStewart.com and go sprinkle something!

Homemade Decorative Sprinkles

Ingredients    

  • 1 1/2 cups confectioners’ sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon pure vanilla extract
  • Pink, peach, and fuchsia gel food coloring

Instructions

1. Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.

2. Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Hi (: Just wanted to tell you how much I LOVE your blog!!!!! I have been looking for a vegan recipe for sprinkles, do u know of anyway I could make these sprinkles without the egg whites? Thanks so much!!!!!

  • My mom would use coconut flakes.
    Put them in a mixing bowl and drizzle food coloring on them while stirring. Then lay them out on a nice piece of wax paper to dry. Colored coconut flakes for those allergic to egg whites. Can be made in any color and once they are dry again, they will store just like regular flakes (a long time). Make several different colors in small batches and keep separate to dry before combining if you want a multicolored effect.

    Mom decorated cakes when I was little and she hated buying anything extra when she could be innovative instead.

  • I was so excited with this, until I read the ingredients… my daughter is allergic to egg whites. This is a pretty common allergy, so I hope I can find a recipe without egg whites.

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