Recently I came across this tutorial showing how to make edible sugar glitter? It sounded very easy; just mix some sugar with food colouring and then bake. I couldn’t believe how easy it looked! I was sure that there would be a catch, nothing as pretty as this can be that easy to make!
Well I’m here to tell you that it is VERY easy to make edible sugar glitter! Actually it is quite addictive. Once I had made one batch of sugar glitter I wanted to make more in different colours!
I made some plain vanilla cupcakes the other day and decided to decorate them with sugar glitter. All I had to do was make up some simple white frosting and then sprinkle the edible glitter over. They turned out cute don’t you think? These would be adorable for a baby shower!
I’m going to do this again soon using red and green glitter for a Christmas party!
How to Make Edible Sugar Glitter
You will need:
Sugar and food colourings
- Preheat oven to 180 °C (350 °F).
- Mix together ¼ cup of sugar (60g) and your desired shade of food colouring.
- Start with a few drops and add more if you want a deeper colour.
- A couple of drops will give a lighter colour while a teaspoon will give a rich dark colour.
- Spread the sugar out on a tray lined with some baking paper.
- Bake for 8 minutes – give the sugar a crush with a fork after 4 minutes to break up any lumps.
Tips for Making Edible Sugar Glitter
» Many of the other tutorials that I have read suggest adding 1 teaspoon or more of food colouring to the sugar. I suggest staring with a smaller amount if you want a light colour. You can always add some more if you need to!
» If your food colouring is not in a dropper bottle (some of mine aren’t):
- Pour a little food colouring onto the end of a clean teaspoon.
- Then pour most of the food colouring back into the bottle leaving only a small amount on the spoon.
- Add the spoon to the sugar and mix it up well
- Use a second teaspoon to scrape off any clumps of sugar.
- Repeat the process (using a clean spoon) to slowly increase the depth of colour.
» When cool use a mortar and pestle to just lightly crush the sugar and separate the grains a little more.
» Store in an airtight container – I have stored mine in some empty spice shakers!