Vibrant and sparkling, Red Colored Sugar is the perfect finishing touch to all sorts of desserts. Recipe developed by Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality. Photo credit: Susan Whetzel from Doughmesstic.
Place sugar in large resealable plastic bag. Add red food color. Seal bag. Knead sugar until the color is evenly distributed. Spread colored sugar on large rimmed baking sheet.
Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container.
• Use Red Colored Sugar in Hot Cocoa with Red Sugar-Crusted Marshmallows, Festive Chocolate-Dipped Pretzel Sticks and Red Velvet Cream-Filled Cupcakes. Or, sprinkle on your favorite recipes for cakes, cookies and confections.
• White sugar crystals are clear crystal sugars whose grains are larger than granulated or sanding sugar. It can be found in the baking aisle of some groceries, housewares and craft stores, and online specialty stores.
• Granulated sugar can be used in place of the white sugar crystals. Color of sugar will be more muted.