Coloured Sugar Crystals (Edible Glitter)

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

Once all the granulated sugar is coloured, transfer each coloured sugar onto one of the parchment-lined baking sheets, placing each colour onto their own cut section. With a small offset spatula or the back of a spoon, spread the coloured sugars out as evenly as possible.

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.

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