Nonpareils facts for kids
Multicolor nonpareil balls coating the top of a chocolate nonpareil
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| Type | Confectionery |
| Main ingredients | Sugar, starch, food coloring |
Nonpareils are tiny, colorful candy balls made from sugar and starch. They are often used to decorate cakes, cookies, and other sweet treats. While traditionally white, you can now find them in many bright colors! In some places like Australia, New Zealand, South Africa, and the UK, people call them "hundreds and thousands." In the United States, they are usually known as "sprinkles." Sometimes, the word "nonpareil" also refers to a special chocolate candy: a flat chocolate disc covered with these tiny, colorful balls.
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The Sweet Story of Nonpareils
The exact beginning of nonpareils is a bit of a mystery. Some historians think they might have come from how sugar was used in old medicines. The French name "nonpareil" means "without equal," suggesting they were perfect for making fancy decorations on cakes and desserts.
We can trace nonpareils back to French recipes from the 1600s. These old recipes show that nonpareils were a popular way to decorate sweets, much like sugar is used today.
By the 1700s, nonpareils were used in America. An old American recipe for a frosted wedding cake from that time even mentions using them for decoration. In the early 1800s, colorful nonpareils became available in the United States. A famous cookbook author named Eliza Leslie, in her 1828 book Seventy-five Receipts for Pastries, Cakes and Sweetmeats, suggested using red and green nonpareils for some cakes. She also thought white nonpareils looked best on pink icing.
In 1844, a skilled confectioner from Philadelphia, Eleanor Parkinson, shared how to make nonpareils in her book The Complete Confectioner. Her method involved many hot pots and warm syrup!
A special kind of nonpareil, called Liebesperlen (which means "love pearls" in German), was invented in Görlitz, Germany. A confectioner named Rudolf Hoinkis (who lived from 1876 to 1944) created them. The story goes that he loved his wife so much, he compared her to these "pearls." His wife then suggested calling them "love pearls," and the name stuck! Rudolf's factory, which started in 1896, is still making these treats today, run by his great-grandson, Mathias.
Different Kinds of Nonpareils Around the World
- Muisjes in the Netherlands: In the Netherlands, there's a candy similar to nonpareils called muisjes. These are anise seeds covered in a sweet candy coating. They are often served on a type of crisp bread called rusk to celebrate the birth of a baby. This tradition is known as "beschuit met muisjes."
- Hundreds-and-Thousands: In countries like Australia, New Zealand, South Africa, and the UK, these round candies are known as "hundreds-and-thousands." They are very popular for decorating cupcakes or making a fun treat called fairy bread. Fairy bread is simply buttered white bread cut into triangles and covered with hundreds-and-thousands, often served at children's birthday parties. A Canadian company also sells them as "Yummies."
- Sprinkles in the United States: In the United States, the term "sprinkles" became more common for these candy toppings by the mid-1900s. While nonpareils are usually small and round, sprinkles are often longer and more tube-shaped. They are softer than traditional nonpareils. Like nonpareils, sprinkles are mostly for decoration, adding color and fun to desserts. Their own flavor is usually very mild, letting the taste of the dessert shine through.
Chocolate Nonpareils: A Special Treat
Sometimes, "nonpareils" refers to a specific candy: a flat, round piece of chocolate covered with these tiny, colorful sugar balls. These are also known as chocolate nonpareils. You might know a brand called Sno-Caps, which are a type of chocolate nonpareil made by Ferrero.
In Australia, these chocolate treats are often called chocolate freckles or just freckles. In the United Kingdom, you might find them as "Jazzies," "Jazzles," "Jazz drops," or "Snowies" (if they are made with white chocolate).
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