Candy Sprinkles
30m prep 0s cook 0h ready
Homemade candy sprinkles made from confectioners' sugar and egg white, colored with natural food coloring. They require patience to dry but keep for months.
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 Cook
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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.
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Step 2.
Add a few drops of natural food coloring to each portion and blend well until the color is evenly distributed.
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Step 3.
Spoon the colored paste into a pastry bag fitted with a very small plain tip. Line a baking sheet with parchment paper.
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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.
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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.
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