DIY Sprinkles
Because sometimes the only thing standing between you and dessert glory is a tiny shower of color. These homemade sprinkles are crisp, sweet, and endlessly customizable — the edible equivalent of jazz hands. Perfect for when the store-bought ones feel… a little sad
Ingredients
- 1 ½ cups powdered sugar
- 2 tbsp water plus more as needed
- 1 tbsp light corn syrup or golden syrup
- ½ tsp vanilla extract or almond extract for bakery vibes
- Gel food coloring assorted
- Pinch of fine salt
Instructions
- In a medium bowl, whisk together powdered sugar, water, corn syrup, vanilla, and salt until smooth and thick but pipeable.
- Divide icing into small bowls and tint each with gel food coloring.
- Transfer each color to a piping bag fitted with a small round tip (or a zip-top bag with a tiny corner snipped).
- Pipe long, thin lines of icing onto a parchment-lined baking sheet.
- Let dry, uncovered, at room temperature until completely firm — 12 hours minimum, ideally overnight.
- Once dry, break lines into sprinkle-sized pieces using clean hands or a bench scraper.
- Store in an airtight container at room temperature for up to 1 month.
Notes
• Substitutions: Swap vanilla for lemon or peppermint extract for seasonal flair.
• Shortcuts: If you’re impatient, dry in the oven with the light on (no heat) for a few hours.
• Toddler tip: Let kids “paint” the icing stripes with a clean paintbrush for galaxy or ombre effects.
• Apéro energy: Use black, gold, or metallic luster dust for chic cocktail glass rimming.
• Shortcuts: If you’re impatient, dry in the oven with the light on (no heat) for a few hours.
• Toddler tip: Let kids “paint” the icing stripes with a clean paintbrush for galaxy or ombre effects.
• Apéro energy: Use black, gold, or metallic luster dust for chic cocktail glass rimming.