Learn to make your own sprinkles (or “jimmies” or “hundreds and thousands”) and never run out! Customize the color and sprinkle them over your favorite baked goods.
Every Thursday the local radio station asks people to call in and talk about their simple pleasures. I’ve never called in (as one of my simple pleasures in life is being able to text and actually speak on the phone as little as possible) but it always manages to elevate my mood a notch or two.
I am definitely a person whose day can be made by a simple pleasure, and I do mean simple.
I consider my day made if a squirrel or a chipmunk scurries across my path while I’m walking (fuzzy rodents make my heart melt), or if I find my believed-to-be-lost tube of Carmex in my pocket.
Another simple pleasure? Sprinkles. Lots & lots of them.
Whether it’s ice cream, or cupcakes, or a buttercream lathed cake, sprinkles always make things better (hence why I have so many Funfetti recipes on my blog).
This weekend I needed sprinkles for a recipe I was making, but I very specifically (and for no good reason at all) wanted particular colors that I didn’t have on hand. Fortunately, a quick look at the ingredients on my bin of (so-called “rainbow”) sprinkles made me realize that they’re actually made of some pretty basic ingredients, and I could probably tackle the recipe on my own.
So now, many attempts later, I have a simple, easy sprinkle recipe to share with you.
I took a lot of pictures to walk you through the steps, though they’re not difficult. The hardest part is waiting for the sprinkles to harden (I suggest waiting at least 12 hours, though yours may be done faster, or take longer).
So let’s begin.
The first step is to combine your sugar, corn starch, water, corn syrup, and vanilla extract (or whatever extract you prefer!) in a medium-sized bowl following the recipe at the bottom of the post (don’t put all the sugar in at once, it becomes too difficult to stir). If you want, you can then divide the mixture into separate bowls and color each separately to have several different colors of sprinkles. I found that one batch makes about 1/2 – 2/3 cup sprinkles, so depending on how many sprinkles you want you may wish to do multiple batches rather than divide the one batch.
Add your food coloring of choice and stir well. I used a gel food coloring which gives a very deep, vibrant color. Just remember, the more food coloring you add, the more you will be able to taste it in the final product, I don’t recommend more than 1 1/2 chocolate-chip-sized drops (max!).
Next, transfer your mixture into a piping bag fitted with a #4 Wilton tip. If you don’t have this specific tip, you could also get away with using a similar size, or with cutting a small (sprinkle’s-width) hole in the tip of a ziploc bag and using that. Just be careful using a Ziploc bag, as the sprinkle mixture is thick and may cause the Ziploc bag to burst if squeezed too hard.
Line two cookie sheets with wax or parchment paper and draw long horizontal lines across the paper. As you’re making them, take note that they are the width that you desire. Try to keep your lines as straight as possible, but don’t stress if they’re a little wobbly (like mine are). When you break them up you won’t be able to tell!
Also, as you can see here, I made some of my sprinkles into cute half-spheres by making small dots alongside the lines. I think it added some nice variety to the traditional sprinkle shapes.
Now comes the hard part — waiting. You are going to have to wait at least 12 hours for these to dry and harden completely.
Once they’ve dried, peel off any dots that you’ve made and then use a large knife to cut down your rows to make your sprinkles! You decide how long or short you want them to be. The ends of my rows were a little sloppy, so if yours are too you can cut them off first and discard (or shamelessly eat all of them).
And that’s it! Combine your colors as you please and sprinkle away. These keep well in a sealed airtight container.
Who knew you could make sprinkles from scratch?
Scroll down below the recipe for a sneak peek at my next post where I used these sprinkles to their full advantage.
What’s your simple pleasure?
Make Your Own Sprinkles
Have you ever wanted to make your own sprinkles? This easy recipe shows you how to make homemade sprinkles in a matter of minutes.
Ingredients
- 1 1/2 cups powdered sugar divided
- 1 Tbsp cornstarch
- 1 1/2 Tbsp water not hot water
- 1 Tbsp light corn syrup
- 1/2 tsp vanilla extract (or any flavor you prefer -- vanilla goes with pretty much anything, though)
- Gel food coloring
Instructions
-
In medium-sized bowl, stir together 1 cup powdered sugar, cornstarch, water, corn syrup and vanilla extract until well-combined.
-
Stir in the remaining 1/2 cup powdered sugar.
-
Add food coloring and stir until well-combined and desired color is reached (remember, the more coloring you add the more you will be able to taste it in the final product).
-
Transfer mixture into a piping bag fitted with a #4 Wilton tip*.
-
Line two cookie sheets with wax or parchment paper and, using your piping bag, draw long, sprinkle-width horizontal lines across the paper. If desired, also make small dots (about the size of a pencil eraser) along the sides of the wax paper for some variety in shape.
-
Allow to set undisturbed for at least 12 hours to dry.
-
Once dried, peel off any dots or shapes you have made and then use a knife to cut down your horizontal lines to make sprinkles.
-
That's it! Sprinkle over your favorite treats! These keep well in an airtight container.
Recipe Notes
*If you don't have this specific tip, you could also get away with using a similar size, or with cutting a small (sprinkle's-width) hole in the tip of a ziploc bag and using that. Just be careful using a Ziploc bag, as the sprinkle mixture is thick and may cause the Ziploc bag to burst if squeezed too hard.
This recipe will be a hand workout as it can be tough to squeeze.
Now use those sprinkles! Try out this recipe for Funfetti Cheesecake Squares
Or decorate some Ice Cream Cone Cupcakes!
Or, for some more DIY, learn how to make your own vanilla extract!
This looks so fun ♥
summerdaisy.net
Thanks, Summer!
I never would have thought of making my own sprinkles, but these are so cute! What a great idea.
Thank you, Amanda! They were fun to make, too 🙂
You sound like me with the simple pleasures in life! I can’t believe I can make my own sprinkles, too! This recipe’s a keeper!
Thanks, Marsha!! 🙂
Wow, what a great idea of making sprinkles at home. thanks for sharing!!!
Wow how cool!! I never knew sprinkles could be made like that at home – so simple! Love your choice in colors and shapes! <3
Wow this is great because sometimes you can’t find sprinkles in the color you want
And it’s so easy, too! 🙂
I loved making my own sprinkles, it was one of my favorite posts ever — who knew?
They’re so much fun to make! 🙂
i was wondering if instead of corn syrup i could use honey or some other substitute??
Hi Agnes,
I am honestly not sure, but I would be afraid that the honey wouldn’t harden the same way as the corn syrup. This recipe is pretty easy to make in small portions, though, if maybe you would like to try making a small sample with honey and seeing how that turns out. If you do try it, would you please comment back and let me know how it works, in case there are others who would like to try the same thing? Thanks so much!
Try glucose if you have some, 1:1 ratio, take out a wee bit of water, and that should work as well.
Thanks Julia!
I saw your recipe first and I think that I like it best. You use corn starch and corn syrup but I’ve seen other recipes that use egg whites (raw) and also recipes using royal icing (which may be a tie for your idea). What are your thoughts on these different recipes for the same end product? Does yours end up hard and crunchy or soft in the middle?
Hi Edward! I’ve never tried making these with egg whites or royal icing. The reason for this is because I felt like royal icing is too brittle and crumbly and a little too crunchy. Mine aren’t identical to store bought sprinkles, but they are softer and more like them than I imagine Royal icing ones would be. On the downside, I believe mine need to set longer to harden than other versions do, but I think it’s worth it in the end! If you try the recipe out I’d love to know how you like it!
I have made the royal icing version and while they are crunchy they weren’t crumbly. I was able to break them up pretty easily without them turning to powder and was doing it rather hard.. They also taste way better than the store-bought kind!
hi Sam,
do you think Glocuse syrup would work instead of Corn syrup?
i can’t wait to make my own sprinkles <3
Liz
Hi Liz!
So, I’ve never used glucose syrup before but after doing some research about it I think this would be fine. The mixture is very thick, but if the consistency seems off you can always add a touch more powdered sugar or droplets of water, as needed. I hope you love them, and I’d love to hear how they turn out with glucose syrup if you do get a chance to make them! 🙂
Thanks for sharing I have two younger granddaughters who love sprinkles now I don’t mind them eating them because I know what they are made of sense I will be making them.
Thank you for commenting, Carol! I hope you and your granddaughters love them! 🙂
I followed the recipe and found this very difficult to pipe from a number 4 tip any advice on consistency? it was so difficult it hurt my hand. I’m wondering if I should have added more water?
Hi Kristen! Yes, it is very difficult to pipe and a bit of a hand workout. If you add more water, do so VERY sparingly, you don’t want the lines to spread and it will likely take even longer to harden.
I mostly would recommend not filling the piping bags too full and maybe taking a break every few lines.
Fantastic Post! Very creative and helpful. Thanks! I can’t wait to try making my own sprinkles.
What is the shelf life for these sprinkles. I want to made large batches for my sprinkle junkies as myself. How long will these keep. Can you please email me back.
Thank you Erin
Hi Erin! I’m honestly not an authority on shelf life, but I think these would last quite a while. I personally have kept and used them up to 2 months after making. I would store in an airtight container at room temperature (not in the refrigerator) so that they don’t dry out. Considering the ingredients and the fact that they are primarily sugar, I don’t think they’re likely to go bad quickly, but I’m sorry I can’t give you a more exact timeframe! I am going to ask around and see if I can get a more definitive answer.
These look like so much fun! Thank you for the recipe. I’m going to try them for sure. 😀 I think I’ll try using beet juice instead of water and see what sort of pink I end up with. I can’t eat much artificial red coloring, so I get super excited when I find anything colored with beet. 🙂
Hi Sarah! It’s hard to say for certain simply because I’ve never tried it myself that way, but I see no reason why that wouldn’t work! If you do try it out, I’d definitely love to hear how it works for you!! 🙂
Hi Sam! My sprinkles came out perfect! 😍 Oh my goodness, I’m so excited. I used some juice from a can of beets instead of water, and it made the most gorgeous rose pink color! I also added a few drops of LorAnn marshmallow flavoring in addition to the vanilla extract and I think that really sent them over the top. They taste fantastic, and they look adorable. Thank you so, so much again for the recipe! I’m definitely going to make more in different colors!
Oh yay! I’m so glad that they turned out, the addition of the marshmallow flavoring is absolutely genius, I want to try that myself now!
Thank YOU so much for coming back and letting me know how these turned out for you, I appreciate it so much! 🙂
Hello! I tried yout recipe and it was like really hard to pipe but i read that was normal. Should the consistency of the mix be like really soft fondant? Or what consistency should it have? Thank you!! I really want to try it again and just need to know if the first time i did it correctly.
Hi Ana! I don’t have a ton of experience with fondant so it’s hard to say, if it was stiff as you piped it it should be fine. Once you let it sit and harden you should be able to tell if it was done correctly because they should be completely firm once dried and you should be able to cut them without the sprinkles shattering. If you could do that, you did it correctly 🙂
Do these act like the funfetti when added to a cake mixture?I’m after a recipe that is the same as funfetti
Thank you
Deb
Hi Deb,
Yes they do! I hope you enjoy them!
I can’t wait to try this! Have you ever made gold or silver ones and if so how did you do that?
I haven’t tried those colors yet, but I think it could be accomplished by using a grey food coloring (for silver) and a copper/orange food coloring (for gold) and then mixing that with a luster dust (disco dust) for a shimmery sheen. I hope that helps!
What a great find! I had no idea you could make your own sprinkles. Makes me want to try it, and even take things one step further and give homemade sprinkles away as gifts! Thank you for sharing!
Thank you, Terri! I’m so glad you like the recipe, if you try it out I hope you love them!!
Hey Sam!
I’m making a chocolate cake covered with chocolate sprinkles but i dont have glucose/corn syrup
I do have honey though
Can u plz let me know if i can skip the syrup and use honey or anything else instead?
Also, im wondering if the sprinkles will set or be soft.
Thanks!
Hi Rutba! I’m sorry but I do not think honey would work, unfortunately I don’t know of any substitute to the corn syrup, I’m sorry! If you are able to make them with the corn syrup they will set and be hard.