Our light pink donut sugar, also known as powdered sugar or confectioners' sugar, is perfect to dust on donuts, cakes, cookies, the tops of brownies and more! We carry 7 colors of donut sugar. You can get a set or purchase single colors here. No more white donuts! Know you can make them with a pop of color!
Our donut sugars come in a 4 oz jar with a shaker top insert (approx. 1/2 cup)
NOTE: The color may darken if applying to something that is moist. It can also become red if you add any liquid to it to make a glaze. If you decide to use it for a glaze you can adjust the shade by adding white confectioners sugar to it if the color is too dark.
INGREDIENTS: Sugar, Corn Starch, Dextrose, Carmine, Mica. Colors used in all the donut sugars consist of Red 40 Lake, Yellow 5 Lake, Blue 1 Lake, Mica. This product is prepared and packaged using machines that may come into contact with WHEAT, EGGS, MILK, SOY, and TREE NUTS.
TIPS: The jar will not be full to the very top as you need room for the sugar move to shake out. Aim the jar over what you want to dust and lightly shake and/or tap the bottom of the jar to help the sugar come out. For super fine dustings you may need to use a super fine sieve. For dusting donuts place some of the sugar in a zip seal bag add a donut, seal and shake. We transformed store bought white mini donuts and turned them into the colored ones you see in our photos in no time! To not waste your colored donut sugar always dust your sweets on a baking sheet or piece of parchment so you can collect it and put it back in the jar.
STORING YOUR SPRINKLES - TOPPINGS: It is best to keep sprinkles stored in a cool dry place out of sunlight. Light can cause some styles of sprinkles to fade. Sprinkles generally have a 1- 2 year "best by" and the sparkling and sanding sugars can last even longer.
NEED MORE: Multiple quantities are available. If you need more than you are able to add to your cart please email us and we would be happy to check our stock.
Those with food allergies should not consume our edible items as they are produced in facilities where food allergens can be.