What are hundreds and thousands sprinkles made of? An in-depth ingredient guide

November 4, 2025 •

4 min read

Hundreds and thousands, also known as nonpareils, have been used as a decorative confectionery since at least the late 18th century. So, what are hundreds and thousands sprinkles made of? These tiny, colorful sugar balls are primarily composed of sugar, cornstarch, glucose syrup, and food colorings, with a final coat of glaze for their signature shine.

Quick Summary

Hundreds and thousands are made from a thick paste of sugar, starch, and glucose syrup, which is then shaped, colored, and coated with a glazing agent for a glossy finish and crunchy texture.

Key Points

Core Ingredients: Hundreds and thousands (nonpareils) are primarily made from a mixture of sugar, cornstarch, and glucose syrup.
Manufacturing Process: The ingredients are formed into a paste, extruded into strands or pellets, dried, and then coated with color and a glaze.
Coloring and Glaze: They get their vibrant colors from food dyes and their shine from glazing agents like carnauba wax or beeswax.
Natural Alternatives: Some brands use natural colorings from fruits and vegetables and avoid artificial dyes and animal products.
Dietary Considerations: Consumers with specific dietary needs, such as gluten-free or vegan, should carefully check the ingredient list for potential cross-contamination or animal-derived glazes.
Variations: The term "hundreds and thousands" specifically refers to the tiny, round sugar balls, while other sprinkle types exist, such as the stick-shaped jimmies.

The core components of hundreds and thousands

At their heart, hundreds and thousands are a simple confectionery, but the combination of specific ingredients is what gives them their unique form and function. The fundamental building blocks are sugar, starches, and binders, with colors and glazes added for visual appeal and stability.

Sugar: The sweet foundation

The primary ingredient in hundreds and thousands is, unsurprisingly, sugar. This provides the sweetness and the bulk of the sprinkle's structure. In many commercial varieties, this is combined with a glucose syrup to help form a moldable paste during the manufacturing process.

Starches: For binding and texture

Starches like cornstarch and, in some cases, wheat starch, are crucial for binding the ingredients together. They help create the thick, doughy consistency needed for shaping the tiny spheres. The starch also contributes to the final, crunchy texture of the finished product.

Coloring agents: Creating the vibrant hues

The eye-catching, multi-colored appearance of hundreds and thousands comes from food colorings. These can be:

Artificial Dyes: Historically and commonly used, these offer a wide range of vibrant, stable colors. Some consumers, however, are now wary of these due to health concerns.
Natural Colorings: A growing number of brands are turning to natural colorants derived from sources like radish, lemon, blackcurrant, and turmeric. These provide a healthier alternative, though the colors may not be as brilliant.

Glazing agents: The finishing touch

To give hundreds and thousands their polished, shiny look and to prevent colors from bleeding into wet frosting, they are coated with a glazing agent. Common agents include:

Carnauba Wax: A vegan-friendly wax derived from the leaves of the carnauba palm.
Beeswax: A traditional glazing agent made by honey bees.
Confectioner's Glaze: An animal-based product often used for a high-gloss finish.

The manufacturing process: From paste to polish

The journey from raw ingredients to finished sprinkles is a multi-step process, especially for commercial production:

Mixing: The core ingredients (sugar, starch, glucose syrup) are mixed to form a thick, dough-like paste.
Extrusion: The paste is pushed through an extruder with tiny holes to create long, thin strands, similar in appearance to fine noodles.
Shaping: These strands are then broken or cut into small pieces. For the tiny, spherical nonpareils that are hundreds and thousands, a more specialized process using a rotating tumbler is often employed to create the round shape.
Drying: The newly formed, uncolored sprinkles are dried out to harden their structure and create the crispy texture.
Coating and Coloring: The dried pellets are tumbled in a machine while being sprayed with food coloring and a hardening glaze. The rotation ensures an even coat of color and glaze.
Quality Control: The finished product is sieved to remove any oversized clumps or undersized granules before being packaged.

A comparison of conventional and natural hundreds and thousands

With growing consumer awareness about ingredients, natural and organic alternatives have become more common. Here’s a comparison of the typical differences:


Feature	Conventional Hundreds and Thousands	Natural Hundreds and Thousands
Primary Sweetener	Refined sugar, glucose syrup	Organic cane sugar, tapioca starch
Food Coloring	Artificial dyes (e.g., Red 40, Blue 1)	Concentrates from fruits and vegetables (e.g., radish, carrot, spirulina)
Glazing Agents	Confectioner's glaze, carnauba wax	Carnauba wax, beeswax
Appearance	Often very bright and uniform colors	Softer, more muted colors
Texture	Very crunchy and consistent	Can be slightly softer, with a more rustic texture
Dietary Suitability	Generally not vegan; contains artificial dyes	More likely to be vegan (check ingredients), and free from artificial dyes

Considerations for dietary needs

Understanding what hundreds and thousands sprinkles are made of is critical for those with dietary restrictions or allergies. For instance, while core ingredients are often naturally gluten-free, cross-contamination is a risk in manufacturing plants that also handle wheat products. Additionally, those seeking vegan options must look for products that specifically state they use carnauba wax or a plant-based glaze instead of beeswax or confectioner's glaze. Always check the ingredient list for specific allergen information, as manufacturing environments can vary.

The classic treat: Fairy bread

In Australia and New Zealand, hundreds and thousands are most famously used to make Fairy Bread, a popular children's party staple consisting of buttered white bread topped with the tiny, round sprinkles. The sprinkles are sprinkled generously over the butter, creating a festive and colorful treat.

Conclusion

From a simple sugar and starch mixture, hundreds and thousands are created through a meticulous process of mixing, extruding, coloring, and glazing. While conventional sprinkles rely on refined ingredients and artificial dyes, the market for natural alternatives is expanding, offering options with colorings derived from fruits and vegetables. Regardless of the specific ingredients, these delightful confectionery items remain a beloved and essential tool for decorating desserts and bringing a festive touch to any celebration. For a deeper look into sprinkle varieties and their uses, an article from Allrecipes provides a comprehensive overview.

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Frequently Asked Questions

Hundreds and thousands are typically the tiny, round, spherical sprinkles, also known as nonpareils. Jimmies, on the other hand, are the small, rod-shaped sprinkles often used on ice cream.

While the basic ingredients are often gluten-free, cross-contamination with wheat-based products is a possibility in the manufacturing process. Consumers with celiac disease should look for products explicitly certified as gluten-free.

No, not all of them are vegan. Some products use beeswax or confectioner's glaze, which are animal-derived. Many brands offer vegan versions that use plant-based glazes, like carnauba wax.

Color bleeding can occur if the sprinkles are placed on a very wet surface, like moist icing or a very humid cake, especially if they are not coated with a quality, waterproof glaze. To minimize bleeding, apply them just before serving or use sprinkles with a strong, protective glaze.

Generally, natural colorings derived from fruits and vegetables produce softer, more muted colors compared to the more intense and uniform shades achieved with artificial dyes. This is a trade-off for using natural ingredients.

Yes, you can make a version of sprinkles at home using a paste of powdered sugar, cornstarch, and water or egg whites, which is then colored, piped, dried, and cut. However, homemade versions may not have the same uniform shape or vibrant color as commercially produced ones.

The term is believed to have originated in the UK, referencing the vast number of tiny sprinkles in a container, similar to the older French term 'nonpareils' (meaning 'without equal').