Colored Decorating Sugars

Name: Colored Decorating Sugars
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Chinese
Ingredients: liquid food coloring or diluted paste food coloring (basic colors such as red, yellow, blue, or green), to taste; 2–3 tbsp for each color sugar (or more, as needed)

Homemade colored decorating sugar with customizable colors and a fine texture, ideal for sprinkling over cookies or using in stencil and flocking decorations.

45 min

Easy

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Ingredients

liquid food coloring or diluted paste food coloring (basic colors such as red, yellow, blue, or green) to taste

sugar (or more, as needed) 2–3 tbsp for each color

Instructions

Making the Base Colors

In a small plastic bag, mix 2 tbsp of sugar with 1 or 2 drops of food coloring. Squeeze the bag until the coloring and sugar are evenly blended. If the color is too dark, add more sugar to lighten it; for a more vivid color, add more drops of coloring and mix until evenly blended. Keep in mind that, like paint, the color of the sugar may look slightly lighter and fade as it dries.

Making Custom Colors

Thoroughly mix two base colors, then stir the mixture into the sugar. Experiment with combinations or use a color chart; results may vary greatly depending on the food coloring brand. Start by combining the specified amount of food coloring with 2 tbsp of sugar. If needed, lighten the color by adding more sugar.

Drying the Sugar

Some colored sugar can be used immediately, but colors containing a lot of food coloring may clump and are best dried before use. Any colors planned for storage should also be dried so they do not clump while stored. To dry the sugar, spread each color in a separate layer on a sheet of aluminum foil. Fold the foil up around the sugar to form a tray. Place the foil tray on a large baking sheet.

Oven-Drying

Preheat the oven to 200°F for 5 minutes. Turn the oven off. Dry the sugar in the oven for 20 to 30 minutes, stirring it once or twice. Break up any clumps that form during drying. If the sugar still looks moist, turn the oven to 200°F for 2 minutes, then turn it off and let the sugar dry for another 10 to 15 minutes.

Using and Storing the Sugar

Sprinkle the colored sugar over cookies before baking, or use it for template or flocking effects. Store it in a small sealed bag; it will keep indefinitely.