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:
that is such a sweet idea. I want to make these when my niece and nephew come over next week.
I say chocolate covered potato chip. It sounds so weird that its bound to be good.
Chocolate covered potato chip!! Sounds crazy!!
These are so fun! I need to try them ASAP! And…my vote is Chocolate Covered Potato Chip-I bet the sweet/salty combo is AMAZING!
Check out my latest recipe, review & giveaway @ Baking Blissful
Its so sad that Its been so many years since trying a marshmallow I completely forget what they taste like! Hot chocolate sounds yummy
Choc potato chip PLEASE!
I can’t wait to try Katie! I love the color and fun sprinkles add, but the crazy additives in store bought scare me! Thanks for giving me something different to add to my food to make it fun! Can’t wait to make cupcakes with pink sprinkles!
homemade sprinkles? genius!
This is really weird, but where it says what website you have in a tab (REALLY bad explanation) instead of saying “Rainbow Sprinkles… homemade!” on my computer it says “Rainbow Sprinkels… homemade!” I don’t know if you’d want to fix that, but I thought I’d let you know, just in case. 🙂
P.S. Sorry about the other comments, I think I got a little carried away. Pre-teens and teens do that sometimes, right? Forgive me, please. I’m learning.
Thank you so much for letting me know, so I could fix it! Definitely a typo. Embarrassed 😕
I’m ecstatic to see your post not only because it’s an hugely flattering feature, but also because I thought for sure no one would ever touch that sprinkle recipe! Thank you so much for proving me wrong and really utilizing that book. I can’t wait to hear your thoughts on the ice creams themselves- Happy churning! 🙂
Hannah, I feel like a celebrity just wrote to me :).
Thank you for being such an incredible superstar in the vegan world. I really don’t know what recipe to try first; you’ve made them all look so good!
A vegan toasted marshmallow ice cream?! That sounds amazingly improbable! (in all the right ways.) 😛 My vote is for the marshmallow ice cream obviously. Sprinkles look fantastic!
I vote….Chocolate Covered Potato Chip. You’ll have to let us know how it is. 🙂
I adore you. Your blog makes me happy every day. Thanks for sharing.
I am going to try this yummy!!!! Can I use Cayenne pepper instead of beat and cabbage juice..
No joke, I read your post and went straight away to buy the book! 🙂
Me too! I went earlier today and was really bummed that my Barnes and Nobles didn’t have it. But they are going to order it for me!
You sold me on the sprinkles, but I really want to know about this Tiramisu ice cream as well!
I’d love to see chocolate covered potato chips! Never tried that!
And you are right, Hannah really is genius! It’s funny that you do the review right now cause I recently discovered her Blog!