HOW TO MAKE SPRINKLES. It's so easy! - The Scran Line
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RECIPE
Rainbow Sprinkles
2 cups powdered sugar, divided
1 egg white + 2.5 tsp cold water
1 1/2 tbsp light corn syrup
3/4 tsp vanilla extract (see notes)
Gel food colouring in any colour
Rainbow Sprinkles (Egg free)
2 cups powdered sugar, divided
2.5 tbsp cold water
1 1/2 tbsp light corn syrup
3/4 tsp vanilla extract (see notes)
Gel food colouring in any colour
Instructions:
Rainbow Sprinkles
To a large mixing bowl, run 1 1/2 cups of the powdered sugar through a sieve. Add the corn syrup, egg white, 2 1/2 tsp cold water and vanilla extract. Use an electric hand mixer to beat until smooth. If you’re making the egg free version leave the egg white out and use 2 1/2 tbsp of cold water instead.
Add the remaining powdered sugar (sifted). Use a spatula to mix until smooth but thick.
Split the mixture into as many small mixing bowls as you like depending on how, many colours you’re making. Add the desired amount of food gel colourings. I reckon starting off with just one drop and then mix before adding more. You can go darker but not lighter! Add to a piping bag, snip a small bit off the end. Pipe into a baking tray lined with baking paper. Allow to set overnight before using a knife or bench scraper to cut down to sprinkle sized strips!
Notes
Storage
Sprinkles can be stored in an airtight container for up to a month. If you’re using egg whites, up to a week in the fridge.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Rainbow Sprinkles
2 cups powdered sugar, divided
1 egg white + 2.5 tsp cold water
1 1/2 tbsp light corn syrup
3/4 tsp vanilla extract (see notes)
Gel food colouring in any colour
Rainbow Sprinkles (Egg free)
2 cups powdered sugar, divided
2.5 tbsp cold water
1 1/2 tbsp light corn syrup
3/4 tsp vanilla extract (see notes)
Gel food colouring in any colour
Instructions:
Rainbow Sprinkles
To a large mixing bowl, run 1 1/2 cups of the powdered sugar through a sieve. Add the corn syrup, egg white, 2 1/2 tsp cold water and vanilla extract. Use an electric hand mixer to beat until smooth. If you’re making the egg free version leave the egg white out and use 2 1/2 tbsp of cold water instead.
Add the remaining powdered sugar (sifted). Use a spatula to mix until smooth but thick.
Split the mixture into as many small mixing bowls as you like depending on how, many colours you’re making. Add the desired amount of food gel colourings. I reckon starting off with just one drop and then mix before adding more. You can go darker but not lighter! Add to a piping bag, snip a small bit off the end. Pipe into a baking tray lined with baking paper. Allow to set overnight before using a knife or bench scraper to cut down to sprinkle sized strips!
Notes
Storage
Sprinkles can be stored in an airtight container for up to a month. If you’re using egg whites, up to a week in the fridge.
