Rainbow Sugar Crystals Recipes
RAINBOW SUGAR CRYSTALS
Much less expensive than store bought. Great for cookies, cakes, etc. Also, can add a drop or two of extracts to make the sugar also taste and smell good. Multiply amount to make as much as you need, but a little goes a long way, visually.
Provided by Caryn Dalton
Categories Dessert
Time 2m
Yield 2 TB
Number Of Ingredients 3
Steps:
- In a snack size ziplock, combine sugar and food coloring of your choice and close securely.
- Smoosh around with your fingers and shake until desired color is achieved. To make a very light pastel color, either use more sugar to a regular drop or a very very tiny drop to the 2 TB. Store excess right in the baggie.
- NOTE: You can also color salt, cornmeal & coconut the same way.
- SECOND NOTE: Look for the NEON food coloring at the store to get some different coloring ideas, also don't forget that a drop of one color mixed with a drop of another color will give you more options!
- THIRD NOTE: You can get larger granulated white sugars in the cake decorating section of upper end stores, some craft stores and most specialty bakery shops. They don't stick as well, but they render a wonderful crunch to your finished product. Sugar in the Raw works well with yellow, orange, red and brown colors, but they wont be as bright.
Nutrition Facts : Calories 48.8, Sodium 0.1, Carbohydrate 12.6, Sugar 12.6
RAINBOW ROUNDS
Perfect for bake exchanges because it makes a huge batch! From Parents Magazine December 2003. Prep time does not include chilling the dough.
Provided by Pamela
Categories Dessert
Time 45m
Yield 12 dozen
Number Of Ingredients 13
Steps:
- In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
- With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
- Refrigerate completed rolls for 3 hours or overnight.
- Heat oven to 350°F.
- Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.
Nutrition Facts : Calories 830.4, Fat 32.6, SaturatedFat 20, Cholesterol 138.3, Sodium 473.7, Carbohydrate 129.5, Fiber 1.5, Sugar 87.7, Protein 7.1
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