HOMEMADE SPRINKLES RECIPES

Steps:

• Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
• Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

Steps:

• Line two baking sheets with parchment paper
• set aside.
• Place the meringue powder, sugar and 2 tablespoons of water in a mixer bowl. Using the whisk attachment, beat for 5 minutes (scraping down the sides as necessary). At this point you can add additional water – a teaspoon at a time – till you reach the appropriate consistency (think toothpaste and you’re on the right track).
• Add food coloring till you achieve your desired shade, and transfer to a pastry bag fitted with either a sprinkle tip or Wilton #2 tip. Pipe out lines on your prepared baking sheets. Don’t worry if the lines aren’t perfectly straight, or if there are breaks as you pipe them out.
• Let the icing dry – uncovered, at room temperature – for a full 24 hours, then cut into sprinkles. Use immediately or store in an airtight container.