My Naturally Sweetened Caramel Sprinkles

Today I’m showing you how I make the caramel sprinkles for my bakery, that uses natural sweeteners like coconut sugar and maple syrup (no icing sugar here!).

For these sprinkles we use powdered coconut sugar, along with tapioca (to act like the cornstarch that would normally be used), and water & vanilla. Then pipe them out, let them dry, and voila!! Homemade coconut sugar sprinkles.

We add these on our salted caramel vanilla cupcakes.

INGREDIENTS

• 1 1/4c ground coconut sugar

• 1/4c tapioca

• 1/4 tsp salt

• 3 1/2 tbsp water

• 1 tsp vanilla

INSTRUCTIONS

1. Start by blending your coconut sugar until super fine and powdery, like icing sugar, then transfer to a mixing bowl.

2. Whisk in tapioca and salt, then add the water and vanilla

3. Mix until smooth.

4. Adjust consistency as required - sometimes I need to add some extra coconut sugar to thicken it, or a teeny splash of water to loosen it (it can really vary based on your humidity, etc). You want this thick and pasty but pipeable. If it’s too wet it will spread and not hold a sprinkle shape.

5. Transfer to a piping bag with a round # 4 or #5 tip (or snip a tiny bit off the corner of a ziplock bag)

6. Pipe in rows on a parchment lined tray, and let air dry for 24-48 hours.

7. Then chop or crumple into desired sprinkle size, and enjoy!!

8. Stores in an airtight container at room temperature for up to a year.

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