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–+ servings
Homemade-Sprinkles on ice cream

Easy Homemade Sprinkles 3 Ways

Meeta Arora
Make your own sprinkles and have just the right decorations for your treats all year long!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Baics, Dessert
Cuisine American
Servings 20
Calories 105 kcal

Ingredients
  

Chocolate Sprinkles

  • 2 C Powdered Sugar
  • ⅔ C Cocoa Powder
  • ½ teaspoon Vanilla
  • ½ teaspoon Salt
  • 2 TBS Palm Oil Shortening
  • 1-3 TBS Cold Water

Rainbow Sprinkles

  • 2 C Powdered Sugar
  • ¼ C Palm Oil Shortening
  • ½ teaspoon Vanilla
  • 1 teaspoon Powdered Egg Whites
  • ½ teaspoon Salt
  • 1-3 TBS Cold Water
  • Dyes of Choice see notes above

Sanding Sugar

Instructions
 

Rainbow/ Chocolate Sprinkles

  • For the rainbow and chocolate sprinkles, combine all of the ingredients besides the water, adding it last and mix until a medium consistency paste is formed. (You want it to flow when it is pipped but not to drip.)
  • Color as desired.
  • Transfer the mixture to a piping bag and pipe out either long lines (these will be broken into sections once dried) dots, or even small shapes if desired and let them dry overnight.

Sanding Sugar

  • Preheat the oven to 300 degrees and then line a baking sheet with parchment paper.
  • Combine the sugar, dye choice, and vanilla is desired and mix until the color is coating the sugar completely.
  • Transfer the sugar to the parchment paper and arrange it in a flat layer as much as possible.
  • Bake the sugar for about 10 minutes.
  • Remove from the oven and allow it cool before breaking up the clumps that were created in the oven.
  • Once completely cooled, transfer to an airtight container and store at room temperature.

Notes

  •  If making the rainbow I usually double the batch and then divide the mixture into different bowls to dye the individual colors before transferring the mixture to a piping bag.
  •  If you do not have a piping bag just simply use a plastic bag and snip the corner. Just make sure that you make the hole small enough to get a thin line when pipped out or it will take longer to dry out and not have that traditional sprinkle size and shape.
  •  If you are in a more humid area these might take longer than over night to dry. You will know they are dry when you lift the parchment paper and the sprinkles easily release from the parchment paper.
  • If making likes these will break and you and easily break them into smaller pieces that resemble the traditional rainbow sprinkle shape.
  • Store in an airtight container for up to a month

Nutrition

Calories: 105kcal
Keyword chocolate sprinkles, homemade sprinks, natural dye sprinkles, sprinkles, sprinkles for cake, sprinkles for cookies
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