Line 2-3 large rimmed baking trays with parchment. Add tabs of tape at the corners to prevent the parchment from slipping as you pipe.

Fit a piping bag with a 1/16-inch or 1/8-inch tip. Prepare a separate piping bag for each sprinkle color you plan to make.

With a mesh sieve, sift the confectioner’s sugar to remove any lumps or clumps.

In a large bowl or the bowl of a stand mixer, combine the confectioner’s sugar, water, liquid glucose, and salt. Mix on medium-high speed until well combined.

If necessary, gradually add more water or confectioner’s sugar to adjust the consistency. The mixture should be thick and viscous rather than runny, but still fluid enough to pipe.

Divide the mixture into bowls, with a separate bowl for each color you plan on making. (I made three colors.)

Add gel coloring to achieve desired colors.

Transfer mixture to prepared piping bags.

On prepared trays, pipe the mixture into straight lines, dots, or other shapes. (The sprinkle mixture should be thick enough that it does not spread, so feel free to pipe your lines close together to save space!)

Set aside and allow to dry, uncovered, for at least 10 hours, or overnight.

Once dry, transfer the parchment sheet to a large cutting board.

With a sharp chef’s knife, cut the piped lines into sprinkles, each about 1/2-inch long. Try not to apply too much pressure, or it can cause the sprinkles to shatter. (And don’t worry if they aren’t all exactly the same size—mine definitely aren’t!)

Repeat the process with the rest of the piped lines.

You now have homemade sprinkles!

Store homemade sprinkles in an airtight container at room temperature for up to one month.