Candy Sprinkles
- 30m Prep Time
- 0sCook Time
- 0h Ready In
Homemade candy sprinkles made from confectioners' sugar and egg white, colored with natural food coloring. They require patience to dry but keep for months.
Ingredients
- 355 ml confectioners' sugar sifted
- 44.4 ml pasteurized egg white
- 4.93 ml vanilla or other extract
- 1.23 ml fine salt
- Assorted natural food colorings
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 3.66 mg
- Iron: 0.15 mg
- Magnesium: 0.88 mg
- Phosphorus: 6.2 mg
- Potassium: 13.6 mg
- Zinc: 0.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml pasteurized egg white
- 4.93 ml vanilla or other extract
- 1.23 ml fine salt
- Assorted natural food colorings
Prepare
- 355 ml confectioners' sugar, sifted
Let's Cook
-
Step 1.
In a small bowl, mix 1½ cups sifted confectioners' sugar, 3 tablespoons pasteurized egg white, 1 teaspoon vanilla extract, and ¼ teaspoon fine salt until a smooth paste forms. If making multiple colors, divide the paste into separate containers.
-
Step 2.
Add a few drops of natural food coloring to each portion and blend well until the color is evenly distributed.
-
Step 3.
Spoon the colored paste into a pastry bag fitted with a very small plain tip. Line a baking sheet with parchment paper.
-
Step 4.
For classic sprinkles, pipe teeny-tiny lines onto the prepared baking sheet, leaving at least ½ inch of space between each line. Let dry at room temperature for 24 hours, then slice into your preferred sprinkle size.
-
Step 5.
For dot sprinkles, pipe teeny-tiny dots onto the prepared baking sheet, leaving ½ inch between each dot. Let dry at room temperature for 24 hours before using.