Line 2-3 large rimmed baking trays with parchment. Add tabs of tape at the corners to prevent it 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.

Pass the confectioner’s sugar through a fine mesh sieve to remove any lumps or clumps.

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

If necessary, add more water or confectioner’s sugar to adjust the consistency. The batter should feel thick and viscous rather than runny, yet remain fluid enough to pipe.

Divide into bowls, with a separate bowl for each color you plan to make.

Stir in gel food coloring as desired.

Scoop batter into prepared piping bags.

On prepared trays, pipe straight lines, dots, or other shapes.*

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

Carefully remove the tape and lift the parchment sheet to a large cutting board.

With a sharp chef’s knife, cut piped lines into sprinkles, each about 1/2-inch long.**

Repeat the process with the rest of the piped lines.

Store homemade sprinkles in an airtight container at room temperature for up to 1 month.