Homemade sprinkles!
Somewhere over the rainbow…
Above, rainbow homemade sprinkles on my Healthy Vanilla Ice Cream.
I was surprised at how easy—and fun—it is to make healthy sprinkles from scratch, with none of the artificial ingredients, dyes, or corn syrup. Today’s recipe is the creation of Hannah Kaminsky, a girl almost too good to be true. A gifted writer, recipe developer, and photographer, Hannah is also a former VegNews columnist and has published three cookbooks… all before graduating from college!
When asked if I’d like to review her newest cookbook, Vegan à la Mode, of course I jumped at the chance. The stunning photos (included for every single recipe) overwhelmed me. Tiramisu, Double Fudge, Sour Apple, Buttered Popcorn Ice Cream… How could I choose which one to try first? Then I saw the homemade sprinkles.
You know I have a thing for sprinkles.
I will be reviewing the actual ice cream recipes in Hannah’s cookbook, later this month. I’ll also hold a giveaway so that one of you will be lucky enough to win a copy of this delectable book for your very own. In the meantime, you can buy it on Amazon. (This is not an affiliate link. I don’t receive any money from sales of the book and am recommending it simply because I enjoyed it.)
Rainbow Homemade Sprinkles
(Reprinted with permission)
Rainbow Homemade Sprinkles!
Ingredients
- 1/2 cup confectioner's sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp vanilla, lemon, or almond extract
- 2-3 tsp vodka (for alcohol-free options, see below the next photo in this post)
Instructions
Sift the sugar and cornstarch together, being scrupulous about getting out any and all lumps. Add the extract of your choice, and slowly drizzle in the vodka, 1 teaspoon at a time, until the mixture becomes a smooth, very thick paste. Transfer the sprinkle paste into a piping bag fitted with a very small, round tip. (CCK note: I used a plastic bag and just cut a tiny hole in the side.) Pipe out long lines across either a silpat or piece of parchment paper, spanning the whole length of the surface. Let dry undisturbed in a cool place, for a full 24 hours, until dry to the touch. Colored sprinkles (see below the next photo in this post) made without the vodka may take longer, so be patient. Gently break the lines into short pieces, and store these vegan sprinkles in an airtight container for up to three months.
Color Variations:
For each additional color, make a full batch of white vegan sprinkles, and add the following:
- Yellow sprinkles: 1/8 tsp tumeric
- Green sprinkles: 1/4 tsp matcha or spirulina powder
- Red sprinkles: 2 tsp red beet juice in place of the vodka
- Blue sprinkles: 2 tsp red cabbage juice in place of the vodka (simmer 1/2 a red cabbage for an hour in a covered pot with a little water. Use the resulting liquid as the “cabbage juice.”) Add a tiny pinch of baking powder and stir well.
- CCK note: If you want a more vibrant result than is shown in the photos, you could also just use–in the original base– a few drops of food coloring, or natural food colorings for all-natural healthy sprinkles.
Link of the Day:
toasted marshmallow!!!!
I have never thought about making my own sprinkles….genius! My vote is for Toasted Marshmallow, after all this is Smores season!
Chocolate covered POTATO CHIP!!!! OM Goodness!!!!! Sounds divine!
wow! Who knew? Awesome! Thanks!
Genious indeed! Choclate-Covered potato chips just because that sounds so weird!
I think if you want a lower, sugar free option this might work with powdered soy or rice milk and stevia. I might try that, but I am so happy to see this! Trans fat in sprinkles was always my biggest reason not to buy them, but the corn syrup and dyes are definitely not welcome ingredients either.
TOTALLY Chocolate-covered Potato Chip!
Toasted marshmallow! And while I haven’t tried it, I wonder if a ricer would make the sprinkles come out just right
oh definitely toasted marshmallow. that sounds soooooooooooo delicious. you’re sprinkles look awesome by the way. i like how they’re pastel colors rather than bright neon. gorgeous 🙂
That is awesome! I’ve been wondering how you make sprinkles for a while now! They sound delicious.
Chocolate-Covered Potato Chip B/C CHOCOLATE
You’re awesome, Katie! Oh, wait. You got the recipe out of a cookbook. Oops! But I don’t care. You’re still awesome.
I’ve been wanting a recipe for sprinkles (without raw egg white–yuck!) for a while, so I’m super-glad you found a good one. I Have one question, though. Would water work in place of the vodka?
Thanks! Can’t wait to try it out! I PROMISE it’ll be today, and I’ll let you know how it goes!
I forgot. I think you should try chocolate-covered potato chip (just because it sounds fun) first, and then make toasted marshmallow two minutes later 🙂 OR you could send me the recipe for one of them, and we’ll each make a different flavor.
The last idea sounds way better to me. PLEASE!!?!
Sorry I came out as “anonymous”. That’s fixed now.
oh my gosh those look awesome! Most sprinkles aren’t gluten free! So these are perfect!
Definitely the chocolate-covered potato chip!!! I cannot wait to get my hands on this book 🙂
These look so fun! I’d love to try them 🙂
natural sprinkles. from scratch. seriously? SERIOUSLY?
oh yeah, and i vote hot chocolate. or toasted marshmallow. hey, you could TOTALLY mix the two, right? Cuz we do put marshmallows in our hot chocolate! I dunno, you’re the cook- you deal with it 🙂
This idea! ^^^. With crumbled homemade graham crackers to make a s’mores ice cream? Ehhh, ehhhhh?