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Rainbow Sprinkles

Sprinkles are so easy to make, and they taste about a hundred times better than store-bought ones! I've dyed mine the colors of a rainbow, but you can jazz yours up however you like. This recipe is adapted from one made by the amazing Martha Stewart, though I tweaked it a bit to include almond extract, which adds such a lovely flavor. So this summer, enjoy ice cream with beautiful, delicious homemade sprinkles!   


  • 1 1/2 cups powdered sugar

  • 2 tablespoons water

  • 1 tablespoon corn syrup

  • 1/4 teaspoon vanilla extract

  • 1/8 teaspoon almond extract

  • Food dye of your choice 


  1. In a small bowl, combine the powdered sugar, water, corn syrup, vanilla, and almond extract. Mix with a whisk, fork, or spoon until full incorporated and smooth.

  2. Divide the "batter" into as many bowls as there are colors. I went with the classics: red, orange, yellow, green, blue, and purple, so I had 5 bowls plus my mixing bowl. In my case, there were about 2 or 3 tablespoons of sprinkle batter in each dish. 

  3. Add food coloring to each bowl and mix to combine. *Tip: When to sprinkles dry, they will lighten a bit in color, so go liberal on the dye!

  4. Line 2 (or maybe 3) baking sheets with baking parchment and pour each sprinkle color into a small plastic bag. Press out all the air from the bag, and snip off just the smallest tip. Squeeze out the batter into thin, even lines on the parchment. Make sure they're not too far apart or too close together.

  5. Once all the colors are piped, let them dry at room temperature for 24 hours. After 24 hours, they should be fully dry, and you can cut them into whatever size you like your sprinkles. You can store them in a jar at room temperature for up to 3 months. 

  6. Serve on ice cream and impress your friends! 

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