Coloured Sugar Crystals (Edible Glitter)

We define so many events with colour - red & green for Christmas, orange & black for Halloween, red & white for Canada Day, pink or blue for baby showers - and it’s fun to add those hues to our baking. Here’s how to make your own coloured sugar toppings for any occasion, in every colour of the rainbow - and more!

Prep Time
10 minutes
Cook Time
15 to 20 minutes
Several bowls of coloured sugar (edible glitter) in different shades and textures

Simply Raw™ Turbinado Sugar& Redpath® Granulated Sugar

Simply Raw™ Turbinado Sugar

Simply Raw™ Turbinado Sugar

Has distinctive large golden crystals delivering a mellow flavour. It brings out the very best in your coffee and adds a delicious taste and crunch as a topping on baked goods and cereals.

Redpath® Granulated Sugar

Redpath® Granulated Sugar

Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

small bowls or resealable bags

baking sheets

parchment paper

measuring spoons

teaspoons or small spatulas

bench scraper or knife

airtight containers

2 cups
  • Water
  • Gel food colouring (any colour)
  • 1 cup (200 g) Redpath® Granulated Sugar, divided
  • 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar, divided
Edible Glitter Stop Motion

Step 1

Preheat oven to 325°F (163°C). Decide how many colours you want to make (2 to 8 colours) from the Redpath® Granulated Sugar and the Redpath Simply Raw™ Turbinado Sugar. Gather one small bowl or resealable bag for each colour.

Step 2

Get two baking sheets, one for each type of sugar. Line the baking sheets with cut pieces of parchment paper, one for each colour you are planning to make with each type of sugar.

Step 3

Add ⅛ teaspoon of water to each bowl or resealable bag and add 1 or 2 drops of gel food colouring to the water; this helps to “dissolve” the food colouring and makes it easier to colour the sugars.

Step 4

Portion the Redpath® Granulated Sugar into the bowls. If making two colours from the Redpath® Granulated Sugar, divide the amount in half, using ½ cup (100 grams) per colour, per bowl. If making 3 colours, use ⅓ cup (67 grams) per colour, per bowl. If making 4 colours, use ¼ cup (50 grams) per colour, per bowl.

Step 5

With a small spoon or spatula, mix the sugar until the food colouring is evenly distributed throughout. Work out any clumps or darker areas of colouring by using the back of the spoon to spread and rub it into the rest of the sugar. If using a resealable bag, seal the bag, shake and knead the colouring into the sugar until all the sugar is evenly coloured.

Step 6

Step 7

Place the baking sheet into the preheated oven; 15 to 20 minutes. Check every five minutes and rotate the pan throughout the drying process. Sugar will be ready when it is dry and begins to get a “wet”, sparkly look to it; be careful not to melt. Remove from the oven. Place onto a cooling rack to cool.

Step 8

Once sugar is cool enough to handle, remove each colour one at a time, using the edges of the parchment paper to lift each section out. Place the piece of parchment onto a cutting board or dish and break apart any clumps of sugar apart using your fingers. Any difficult pieces can be broken up using a bench scraper or knife. Using the parchment paper, lift the completely cooled coloured sugar and funnel it into a small jar or airtight container. Repeat this process with the remaining colours.

Step 9

Repeat process with the Redpath Simply Raw™ Turbinado Sugar.

Store sealed jars in a cool, dry place; do not refrigerate.

Edible Glitter