It’s DIY day again. Today I prepared something that might come in handy around christmas time – DIY sugar sprinkles. It’s simple and easy to make.
Why make your own sugar sprinkles?
Well, first of all it is cheaper than to buy them, but most of all this version is vegan and does not contain any artificial extras. I have full control over what is inside. Some of you may know the the colouring carmine is made from scale insects. What actually quite shocked me was the ingredient E173 in silver sugar pearls which is just aluminium. The silvery glitz must be made somehow, right? Anyway, I don’t really want to have these on my cookies.
Today I start with red sprinkles, although mine are more or less pink. I used a kind of beetroot that is not fully red inside (look at the pictures), therefore the colouring is not as intense. With traditional beetroot you’ll have a more intense result.
Moreover I did not have confectioner’s/powdered sugar at home. So I just pestled some homemade vanilla sugar in the mortar. That will not be as fine as powdered sugar, but it works and on the plus side the sprinkles will have a vanilla taste to them.
Sugar sprinkles – DIY – vegan and without food colouring
ca. 5-10 minutes + 30 minutes in the oven
ingredients for 1 jar/baking tin:
3/4 cup confectioner’s sugar/powdered sugar
1 tsp. (a little heaped) corn starch
3-4 tsp. red beet juice
vanilla or other spices if you like
Mix starch and sugar. Now add the juice. Mix thoroughly. Now fill the mix in an icing bag with a small opening and paint lines on a with baking paper covered baking tin.
Bake at 50°C for about 20-30 minutes. Leave the sugar lines to cool down. When they are hard enough you can chop them with a knife. Fill in a clean jar. Keeps up to 3 months.
Of course this basic recipe works for other colours, too. I just haven’t tried them yet. I imagine broccoli juice would work for green sprinkles or blueberry juice for purple/blue sprinkles. I will let you know how I prepared more colourful sprinkles.