Instructions

1. Pour 1 cup of sugar into the baggie.
2. Add a drop or two of color.
3. Remove the air from the baggie and seal shut.
4. Begin by kneading in the color to the sugar. If using coarse sparkling sugar be gentle to not break the crystals.
5. Break up the clumps as you go.
6. Check out the color and if more is needed add another drop; continue until desired color is achieved.
7. Add 1/4 teaspoon of cornstarch to the baggie and knead in. Gel paste tends to make sugar sticky. This won’t affect the flavor or the color. It’ll just help dry it out.
8. Empty the sugar on to the lined cookie sheet and let air dry for about 30 minutes.
9. Store in air tight containers or jars