This recipe uses a 3:1 ratio of water to gelatin. You can increase or decrease the size to meet your project needs. 1 sheet will make about 120 sprinkles (1/2-inch each). Yields one 14 x 11 gelatin sheet.
Acetate sheet (14 x 11) or a flexible plastic cutting board
Mini paper punch
parchment paper
Ingredients
1 1/2tablespoonscool water
1/4 to 1/2teaspoongel food color
1/2tablespoonunflavored powdered gelatin
Instructions
Pour the cool water in a small microwave-safe bowl. Stir in the food color. Quickly stir in the gelatin. Let the mixture stand for 3 minutes, or until solid.
Cover a work surface with parchment paper. Lay a sheet of acetate or a flexible plastic cutting board on top of the parchment paper.
Heat the gelatin in the microwave for 10 seconds, or until liquid. Stir the mixture briefly to calm any bubbles or foaming (if foam persists, skim it off the top and discard). Pour the liquid gelatin onto the plastic and quickly smooth it over the plastic with the pastry brush. Try to spread it as evenly as possible. Please note! Don’t tarry with the brushing business – quick is the way to go here. If you’re still brushing when the gelatin begins to set up, your brush will leave visible striations. Not pretty.
Allow the sheet to stand until completely dry, about 24 hours. If you’re using acetate, the sheet may curl as it dries (I highly recommend using a flexible plastic cutting board, the gelatin sheet separates much more easily). When the gelatin is dry, use a straight pin (or the sharp point of a safety pin) starting at one corner of the sheet to separate the gelatin from the acetate. Run the pin between the gelatin and acetate around the entire edge of the sheet. Peel the gelatin away from the acetate using both hands (see video for technique).
Layer the gelatin sheet over a piece of parchment paper. Stamp out shapes using the mini paper punch. Separate the gelatin confetti from the parchment paper confetti (you may discard the paper confetti, or save it for your next party!). Use the gelatin sprinkles immediately, or store them in an airtight container at room temperature. They will keep indefinitely.
Shapes can also be cut from the gelatin sheets using kitchen scissors – or make zigzag confetti with pinking shears!
Keyword acetate sheet, paper punch, powdered gelatin