Mix 1 cup of powdered sugar in a large mixing bowl with corn syrup, vanilla, and 1.5 tbsp of water. Beat until smooth, adding more water as needed. Once smooth, add the remaining 1/2 cup powdered sugar and mix until smooth.

Divide the batch into separate bowls for each color you'll be using, then add your desired amount of food coloring to each bowl and mix well. I always add more food coloring than I think I need because the colors will fade a bit as they dry.

Transfer to piping bags or sandwich baggies. This royal icing is a little bit on the thicker side, so I put the sandwich baggies inside a cup to help keep the bag sturdy while trying to fill it with frosting.

Pipe your desired shape of sprinkles onto a sheet of wax paper.

Let your icing dry overnight, or for 10-12 hours. If you're making confetti shapes, simply sweep them off the wax paper and they're ready to go. For rod shapes, gather them in bunches and get ready for the fun part!

Starting at one end, squeeze the lines of dried icing so they break into tiny pieces. Make them short, long, whatever size you'd like!

Add your sprinkles to frosted baked goods and you're good to go. You can store all the extras in an airtight container until ready to use, up to one year.