Sprinkles make plain desserts POP with color, but storebought sprinkles are downright dreadful in terms of their waxy taste; cue Stella @ bravetart who developed three foolproof recipes for do it yourself sprinkles:
- her first foray into sprinklemaking, crispy rainbow sprinkles with powdered sugar & an egg white.
- vegan rainbow sprinkles with corn syrup.
- and of course, last but not least- chocolate shots.
This recipe was so much fun, albeit PACKED with sugar.. but I’d take sugar over either of these two ingredient lists:
Rainbow Sprinkles – Sugar, corn starch, partially hydrogenated vegetable oil (cotton seed, soybean) dextrin, Soya lecithin, confectioners glaze, FD&C Red 40 Lake, FD&C Yellow 6 Lake, natural and artificial flavor, carnauba wax, FD&C yellow 5 Lake, FD&C Blue 1 Lake, FD&C Red 3, FD&C Red 40.
Chocolate Sprinkles – Sugar, corn starch, partially hydrogenated vegetable oil (cotton seed, soybean), rice flour, cocoa (cocoa processed with alkali) dextrin, soya lecithin, confectioners glaze, natural & artificial flavor, canauba wax, cellulose gum, carrageenan, FD&C Red #40 lake, FD&C Yellow #6 lake, gum tragacanth, gum Arabic, FD&C Yellow #5 lake, FD&C Blue #1lake, FD&C Blue #2 lake, FD & C red 340. FD & C yellow #6, FD & C yellow #5, FD & C blue #1, FD & C red #3, FD & C blue #2, green #3, caramel color, titanium dioxide, salt
I’m definitely making these again! This time I used the egg-white based recipe and they were dry in under 24 hours.. I laid out strips with a piping tip for the most part but you can see in the corner of the above picture I also tried to make some 100’s & 1000’s style, piping out “kisses” which dried into half circles, a really cool effect just painstakingly slow.
From mint-chocolate to mocha, lemon to cinnamon; what other flavors can you come up with?