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May 8, 2018This is about...
Homemade SPRINKLES!---YUM!
Homemade SPRINKLES!---YUM!
AS FAR AS I’M CONCERNED, PUTTING SPRINKLES ON ANYTHING MAKES IT A PARTY!
But I’ve never been really happy with their flavor.
SO HERE’S A SOLUTION. MAKE YOUR OWN! OK, they do take a little more effort than opening up a jar, but unlike those dry, waxy, store-bought ones, homemade sprinkles are delicious.
A piping bag with a small round tip is the easiest way to go. But a quart size freezer bag with a tiny piece of a corner cut off will work in a pinch. You’ll be making long lines of frosting, but don’t worry about perfection here. IF THERE ARE BREAKS OR WIGGLES, YOU’LL NEVER SEE THEM WHEN THEY’RE BROKEN INTO PIECES. For me, I love to keep them a little longer than the regular size, making for a dramatic presentation atop anything sweet. You can even stir them into a light-colored batter and create a confetti cake! ---just PERFECT FOR MOTHER’S DAY OR ANY DAY when you want it to be a little more special.
LESSONS Learned:
1. You need to make the sprinkles at least the night before you want to use them, so that they have enough time to dry.
2. Mix in just a drop of food coloring first. You can always add more. 3. The consistency should be a little thicker than white glue or maple syrup, not too runny.
4. The piping will go FAST! Don’t worry if your lines are uneven or broken. Once you break them up, no one will ever know.
4. If you don’t have a piping bag and tip, you can use a quart-size freezer bag. But be very careful to cut off the tiniest piece of one corner, or the sprinkles will be too thick.
Homemade SPRINKLES!
(inspired by Sift Magazine)
Ingredients:
2 cups confectioners' sugar
2 Tablespoons water
1 Tablespoon plus 1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract
liquid or gel food colorings of your choice
Make the sprinkles:
Place sheets of parchment paper on 3 or 4 baking sheets (or secure them on a flat counter if you don’t have that many pans) and set aside.
Place a strainer over a medium size bowl, and sift the confectioners’ sugar through it to remove any lumps. Add the water, corn syrup, and vanilla and stir until smooth. You want the mixture to be a little thicker than the consistency of white glue. Add more water, ¼ teaspoon at time, if needed. Divide it into small bowls. I like getting 3 colors out of a batch. Lightly tint each bowl with food coloring. Start off with just a drop, you can always add more, but you can’t take it away.
Fit a small pastry bag with a small Ateco # 2, 3, or 4 round tip. Alternatively, you can use a quart size freezer bag and cut the tiniest piece off of one corner. So the mixture won’t run out, place the pastry bag inside a glass with the tip pointing up. Fill with the lightest color first. and pipe long, thin lines onto the lined baking sheets. You will have to move the pastry bag pretty quickly to achieve a straight line. But don’t worry if they’re crooked or disconnected, because you will be breaking them up anyway. The more you do it, the more you’ll get the hang of it.
Depending on the next color, you may be able to just refill the pastry bag. But, if the color will not blend well with the last, start fresh by rinsing and drying the bag first. Then, continue piping. If you have more colors, continue with the same procedure.
Let the trays stand, uncovered, at the very least overnight, until completely dry and hard. Break them into small pieces. I think they are even prettier and more impressive if you don’t break them up too small, and keep the pieces longer.
Store in an airtight container at room temperature for up to one month.
Makes about 1 ½ cups. YUM!
A piping bag with a small round tip is the easiest way to go. But a quart size freezer bag with a tiny piece of a corner cut off will work in a pinch. You’ll be making long lines of frosting, but don’t worry about perfection here. IF THERE ARE BREAKS OR WIGGLES, YOU’LL NEVER SEE THEM WHEN THEY’RE BROKEN INTO PIECES. For me, I love to keep them a little longer than the regular size, making for a dramatic presentation atop anything sweet. You can even stir them into a light-colored batter and create a confetti cake! ---just PERFECT FOR MOTHER’S DAY OR ANY DAY when you want it to be a little more special.
LESSONS Learned:
1. You need to make the sprinkles at least the night before you want to use them, so that they have enough time to dry.
2. Mix in just a drop of food coloring first. You can always add more. 3. The consistency should be a little thicker than white glue or maple syrup, not too runny.
4. The piping will go FAST! Don’t worry if your lines are uneven or broken. Once you break them up, no one will ever know.
4. If you don’t have a piping bag and tip, you can use a quart-size freezer bag. But be very careful to cut off the tiniest piece of one corner, or the sprinkles will be too thick.
(inspired by Sift Magazine)
Ingredients:
2 cups confectioners' sugar
2 Tablespoons water
1 Tablespoon plus 1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract
liquid or gel food colorings of your choice
Make the sprinkles:
Place sheets of parchment paper on 3 or 4 baking sheets (or secure them on a flat counter if you don’t have that many pans) and set aside.
Place a strainer over a medium size bowl, and sift the confectioners’ sugar through it to remove any lumps. Add the water, corn syrup, and vanilla and stir until smooth. You want the mixture to be a little thicker than the consistency of white glue. Add more water, ¼ teaspoon at time, if needed. Divide it into small bowls. I like getting 3 colors out of a batch. Lightly tint each bowl with food coloring. Start off with just a drop, you can always add more, but you can’t take it away.
Fit a small pastry bag with a small Ateco # 2, 3, or 4 round tip. Alternatively, you can use a quart size freezer bag and cut the tiniest piece off of one corner. So the mixture won’t run out, place the pastry bag inside a glass with the tip pointing up. Fill with the lightest color first. and pipe long, thin lines onto the lined baking sheets. You will have to move the pastry bag pretty quickly to achieve a straight line. But don’t worry if they’re crooked or disconnected, because you will be breaking them up anyway. The more you do it, the more you’ll get the hang of it.
Depending on the next color, you may be able to just refill the pastry bag. But, if the color will not blend well with the last, start fresh by rinsing and drying the bag first. Then, continue piping. If you have more colors, continue with the same procedure.
Let the trays stand, uncovered, at the very least overnight, until completely dry and hard. Break them into small pieces. I think they are even prettier and more impressive if you don’t break them up too small, and keep the pieces longer.
Store in an airtight container at room temperature for up to one month.
Makes about 1 ½ cups. YUM!