Homemade Sprinkles

image of homemade sprinkles that have been poured into a jar to be stored

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5 from 2 ratings

These homemade sprinkles add the perfect pop of color to any dessert and come together with just a few ingredients.

Prep Time15

Drying Time12

Total Time12 15

Course: Dessert

Cuisine: American

Servings: 32 Tbsp

Calories: 48kcal

Author: Chelsey White

Equipment

Small Piping Bags or Freezer Ziplock Bags
Large Baking Sheet
Parchment Paper

Ingredients

Homemade Sprinkles

3 cups powdered sugar, divided 375g
3 Tbsp water, room temperature 45g
1 1/2 Tbsp light corn syrup 30g
1 Tbsp vanilla extract 12g
1/4 tsp fine salt
gel food coloring

Instructions

Note: These sprinkles are tons of fun to decorate with, but I don't recommend adding them into cake or cupcake batter! They tend to sink to the bottom and kind of dissolve as the cake/cupcakes bake.
Add 2 cups of powdered sugar (if you notice any clumps in your powdered sugar, be sure to sift it), 3 tablespoons of water, 1 1/2 Tbsp of light corn syrup, 1 Tbsp of vanilla extract (optional), and 1/4 tsp of fine salt into a large bowl. Either whisk or mix together with a hand mixer on a low speed until smooth. Scrape the sides and bottom of the bowl with a rubber spatula.
Then add the remaining 1 cup of powdered sugar and mix until combined. The final consistency should be thick but still pipeable. If you want to test the consistency, you can place a Tbsp in a piping bag and try piping a short line. If the mixture seems too thick to pipe, mix in more water, one teaspoon at a time.
If you want to make different-colored sprinkles, divide the mixture evenly between a few small bowls and mix in gel food coloring. One batch makes about 460g. If you want to make the 6 classic rainbow colors (red, orange, yellow, green, blue, purple), use about 75g of the mixture per color. Note: If you use liquid food coloring, it may thin out the mixture a bit. If you notice that, you can add in more powdered sugar, 1 tbsp at a time.
Pour each color into its own small piping bag. When you're ready to pipe the sprinkles, cut a small opening (about 1/16 inch) at the bottom of the bag. If the opening is too large, the sprinkles will be thick and can be difficult to cut. Pipe lines or shapes onto a baking sheet lined with parchment paper and set aside to dry for at least 8 hours or overnight.
Once they're fully dry, cut the sprinkles into small pieces with a sharp knife. If you pipe custom sprinkles, gently lift them with your finger to remove them from the parchment paper. You can also use a flexible bend scraper to help them release.
Gently lift the parchment paper to pour them into an airtight container and store them somewhere dark (like a cupboard or pantry) until you're ready to use them.
Moisture will cause them to soften, so if you live somewhere humid, be sure they're stored in a container with a good seal. They can be stored at room temperature for up to a year in an airtight container.

Video

Notes

How Many Sprinkles Does This Recipe Make?

This recipe makes about 2 cups of sprinkles, or 32 Tbsp servings.

Tips for Making the Best Homemade Sprinkles:

This recipe can be doubled or halved if you need to change the yield. I like to make a lot at once, since they last for so long.
Feel free to get creative with the shape and size of your sprinkles! You can make rainbows, stars, hearts, or little circles to look like confetti. There are so many options!

Nutrition