Snacks & baking
Sprinkles
Small coloured sugar decorations used to top cakes, cupcakes and ice cream, very popular in American and British baking. They add colour and crunch without a strong flavour.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Mix the icing sugar with the egg white (or water) until you get a firm, crumbly paste.
- Add the corn syrup to bind and the vanilla for flavour.
- Divide the paste into small portions and colour each one with a drop of food colouring, kneading as you go.
- Roll each colour into long thin ropes, then cut them into small pieces about 2 to 3 mm long.
- Leave to dry for 2 hours at room temperature on baking paper, stirring them now and then.
- Store in an airtight jar away from moisture.
Variations and tips
Flavours. Add a drop of mint or lemon extract to the paste.
More ideas
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French
Lorraine
American
French
French
Original Ecomely recipe.