I am a sprinkles guy, preferably rainbow. Unfortunately, they just don’t have much flavor. Today, we tossed out the traditional shape and upgraded the flavor impact. Brown butter was my first attempt at upgrading my sprinkles. We blended sugar with toasted non-fat milk powder and a bit of milk for moisture to make a paste. We spread the paste onto parchment paper and let it dry. After several hours of drying, the parchment paper can be pulled off the sheet of drying flavored sugar. We let the sheet dry completely and break it into shards. It made a beautiful and delicious topping for everything from ice cream to doughnuts. Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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