Sprinkles Recipe
Make Sprinkles Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Candy
Color + Flavor
Dusting & Nonstick
Method
Base Candy
- 1
Prepare trays and tools
Line a half-sheet baking pan or two quarter-sheet pans with parchment paper. Lightly dust the parchment with powdered sugar to prevent sticking. Fit piping bags (or disposable parchment cones) with a very small round tip (approximately 1–2 mm) or plan to snip 1–2 mm from the corner of a piping bag.
- 2
Combine sugar syrup
In a medium heavy-bottomed saucepan combine the granulated sugar, corn syrup, and water. Stir over low heat just until the sugar is moistened and begins to dissolve. Stop stirring once the sugar is dissolving to avoid crystallization; swirl gently if needed.
- 3
Cook to soft-ball stage
Clip a candy thermometer to the saucepan and bring the syrup to a boil over medium heat. Continue cooking without stirring until it reaches 235–240°F (112–115°C), the soft-ball stage (about 8–12 minutes depending on stove). Watch carefully to avoid overheating.
- 4
Whisk in binder
Remove the pan from heat. Let the syrup cool very slightly (30–45 seconds). Whisk in the pasteurized egg white (or reconstituted meringue powder) and the pinch of salt. If using gum arabic powder, sprinkle it in now and whisk to combine. The mixture will foam and thicken slightly — this is normal.
- 5
Add flavor
Stir in the vanilla (or chosen extract) and, if using, the finely ground freeze-dried fruit powder to the warm syrup. Work quickly but carefully; the syrup will remain very hot but should be fluid enough to transfer to piping containers.
- 6
Divide and color
Immediately divide the hot syrup into small heatproof bowls (one per color). Use a spoon or spatula to scoop approximately equal portions. Add a small amount of gel/paste food coloring to each bowl to achieve the desired colors. Stir quickly with a small spatula until color is uniform. If you want paler pastel colors, use less coloring. Be cautious as the syrup is hot.
Pipe & Dry
- 7
Fill piping bags
Transfer each colored syrup into prepared piping bags or parchment cones fitted with the tiny round tip (1–2 mm). If using cones, snip the tip to achieve that diameter. Work quickly — the syrup will begin to thicken as it cools.
- 8
Pipe long strands
Pipe very thin, continuous strands of the colored candy onto the prepared parchment in rows. Aim for strands roughly 1–2 mm wide and as long as fits the tray. Leave a small gap between rows so they don’t fuse together. If strands break, rejoin them by pressing ends together gently with a fingertip (lightly dusted with powdered sugar).
- 9
Cut into sprinkles
Allow the piped strands to set just until they are pliable but not sticky (about 20–30 minutes, depending on humidity). Using clean kitchen scissors or a sharp knife, cut the strands crosswise into small sprinkle-length pieces (approximately 3–6 mm long for standard sprinkles, shorter for nonpareils-style). Rotate the tray as needed to reach all colors.
- 10
Dry completely
After cutting, allow the tiny sprinkles to dry completely at room temperature on the parchment-lined tray for 12–24 hours until hard and dry to the touch. In humid climates, allow additional drying time or place in a very low oven (150°F / 65°C) for 30–60 minutes to speed drying, then cool to room temperature.
- 11
Break up and store
Once fully dried, gently break apart any clusters with your fingers or a sieve. Sift the sprinkles through a mesh strainer to remove any excess powdered sugar clumps. Store completely cooled sprinkles in an airtight container at room temperature for up to 2 months. Keep away from moisture.