Homemade Sprinkles {without corn syrup}
After you make these homemade sprinkles, you’ll never want to buy them from the store again! They’re made without corn syrup, and naturally dyed.
Did you know that it was even possible to make sprinkles at home? It’s one of those things that doesn’t seem like you can make without specialized equipment, but they’re shockingly easy to make at home.
I love creating classic candy with a healthier twist, like my homemade peach ring gummies and gluten-free kit-kat bars, and it’s finally time to tackle sprinkles! It may seem daunting, but trust me, you’ve got this, and I’ll teach you exactly what to do.
Most store-bought sprinkles are made with corn syrup and artificial dyes, so if you want a healthier version, you’ve come to the right place!
Table of contents
Why You’ll Love These Homemade Sprinkles
- No food dye or corn syrup! That is incredibly hard to find in storebought, so I love to make mine without these ingredients.
- So easy to make! It seems daunting to make your own sprinkles, but I promise you can do it!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Powdered Sugar. Powdered sugar will usually have cornstarch, but this organic powdered sugar from Wholesome doesn’t have cornstarch!
- Vanilla Extract.
- Matcha, Turmeric, Blue Spurilina, and Beet Powder. These are for coloring the sprinkles! You could adjust if you only want sprinkles of a specific color.
How to Make Homemade Sprinkles
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Sift the powdered sugar in a bowl and add vanilla extract and water. Stir well until a very thick icing forms.
Step two. Separate the icing into four bowls and add natural food coloring to each bowl. Stir well until fully incorporated.
Step three. Spoon the icing into four different piping bags and cut a small tip off of each piping bag.
Step four. Using a large surface like a cutting board or large baking sheet, add parchment paper. Then working with one color at a time, pipe the icing onto the parchment paper.
Step five. Allow the sprinkles to dry at room temperature.
Step six. Break up the lines to make classic sprinkles, or carefully scrape up shapes of sprinkles. Enjoy!
Michelle’s Tips & Tricks 🤓
- Pipe the sprinkles in straight lines for a classic sprinkles look. If you want classic long sprinkles, simply pipe straight lines. Once they’re dried, chop them up into smaller pieces with a knife or spatula.
- Make shapes with a stencil! You can easily pipe shapes like hearts, stars, and more, but for perfect shapes, try using a sprinkles stencil.
- Mix and match the colors. The color options are endless! You can mix blue spirulina and beet powder to make purple sprinkles, turmeric and beet powder to make orange, etc!
- Use a sandwich bag instead of a piping bag. If you don’t have piping bags on hand, simply cut a tip on the end of a plastic sandwich bag for a DIY piping bag.
Recipe FAQS
Eventually, yes sprinkles do expire. But if you store the sprinkles in a glass container in a cool and dry place for up to a year.
No fancy equipment is required to dry sprinkles! Simply keep them out on your counter overnight. I found it helpful to loosely cover them overnight to cut down on any fruit flies.
I recommend allowing them to dry overnight or at least 12 hours, but this may vary depending on your climate.
If you tried these Homemade Sprinkles or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gluten Free Recipes to Use Sprinkles With…
Homemade Sprinkles {without corn syrup}
Ingredients
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 2 tbsp water
- ¼ tsp matcha, for green sprinkles
- ¼ tsp turmeric, for yellow sprinkles
- ¼ tsp blue spurilina, for blue sprinkles
- ¼ tsp beet powder, for red sprinkles
Instructions
- Sift the powdered sugar in a bowl with a sifter or fine mesh strainer to remove any clumps.
- Add the vanilla extract and water. Stir well until a very thick icing forms.
- Separate the icing into four bowls (you'll have about 1 tbsp per bowl) and add 1/4 tsp of natural food coloring to each bowl. Stir well until fully incorporated.
- Spoon the icing into four different piping bags and squeeze it down to the bottom. Cut a small tip off of each piping bag.
- Using a large surface like a cutting board or large baking sheet, add parchment paper. I find it helpful to tape the parchment paper down!
- Working with one color at a time, pipe the icing onto the parchment paper. For classic sprinkles, pipe long lines of each color. You can also pipe hearts, dots, etc! Repeat with all of the icing.
- Allow the sprinkles to dry at room temperature overnight, or for at least 12 hours.
- Using a spatula, break up the lines to make classic sprinkles, or carefully scrape up shapes of sprinkles.
- Add the dried sprinkles to an airtight container and store in a cool, dry place until you're ready to use them!
