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October 9, 2017

Sprinkles, Nonpareils, Jimmies

by Straight Outta My Kitchen


Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly colored sugar used as decorations on Cakes, Cookies, Trifles and other desserts. Their use dates back at least to the early 18th century.


Nonpareils date back at least to the late 18th-century, if not earlier. They were used as decoration for pièces montées and desserts.

The candy company Just Born cites its founder, Sam Born, as inventing the “chocolate” sprinkles called “jimmies” (which may never have contained any chocolate) in Brooklyn, New York, USA.

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Dutch hagelslag (sprinkles) was invented in 1936 by Gerard de Vries for Venz, a Dutch company made popular by said treat. Hagelslag is used on bread. Most of the time butter is spread out so the hagelslag does not fall off. After much research and venture, de Vries and Venz created the first machine to produce the tiny cylindrical treats. They were named hagelslag after their resemblance to a weather phenomenon prominent in the Netherlands: hail. Only hagelslag with a cacao percentage of more than 32% can bear the name chocoladehagelslag (chocolate sprinkles). If the percentage is under the 32%, it has to be called cacaofantasie or cacaofantasiehagelslag (cacao fantasy sprinkles).

Sanding sugar has been commercially available in a small range of colors for decades. Now it comes in a wide variety, including black and metallic-like “glitter”.

Sanding sugar is a transparent crystal sugar of larger size than general-use refined white sugar. Crystal sugar tends to be clear and of much larger crystals than sanding sugar. Pearl sugar is relatively large, opaque white spheroids of sugar. Both crystal and pearl sugars are typically used for sprinkling on sweet breads, pastries, and cookies in many countries.

How it’s made Cake sprinkles

Do you enjoy sprinkles??

Whats the oddest thing you have put sprinkles on??

Looking forward to seeing your answers in the comments

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