Pink sugar adds a touch of whimsey to cupcakes, cookies and even cocktails. It's surprisingly easy to make.
If you have a collection of food coloring in your pantry, you can make pink -- or any other color -- sugar. Use the amounts below as a guideline and adjust until you reach the shade of pink you want.
Use between 8 to 10 drops of red liquid food coloring per cup of granulated sugar.
Dip a toothpick into the pot of red paste color. Put a small dab, about the size of a mustard seed, into the sugar.
Fruit or Vegetable Juice
If you prefer an all-natural approach, use concentrated juice. The color will not be as vibrant as if you'd used commercial food dyes.
- Beet juice from canned beets is already concentrated. Use 4 to 5 drops per cup of sugar and adjust as needed. Beet juice is strongly flavored, so use it sparingly.
- Strawberry or raspberry juice adds both color and a subtle flavor to pink sugar. Puree 1 to 2 large ripe strawberries or 5 to 8 raspberries, then strain the pulp to extract the juice. Use 8 to 10 drops per cup of sugar.
Put the sugar and food coloring in the bowl of a food processor. Pulse 10 to 12 times or until the sugar is uniformly colored.
Spread the sugar on a baking pan and let it dry at room temperature for 10 minutes before using.
Use homemade pink sugar anywhere you would use commercially made colored sugar. Try these suggestions:
- Top it on cut-out cookies.
- Sprinkle it on top of iced cupcakes.
- Add a colorful element to whipped cream.
- Rim a cocktail glass for your favorite fruity drink.
Store colored sugar at room temperature in an airtight container away from heat and light.