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Nonpareils
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Nonpareils
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Nonpareils
Multicolor nonpareil balls coating the top of a chocolate nonpareil
Alternative names
  • Sprinkles (US and Canada)
  • Jazzies (UK)
  • Hundreds and thousands (UK, South Africa, Australia and New Zealand)
  • Freckles (UK, Australia and New Zealand)
TypeConfectionery
Main ingredientsSugar, starch, food coloring
  •   Media: Nonpareils

Nonpareils are a decorative confection of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in Australia, New Zealand, South Africa,[1] and the United Kingdom. In the United States, the same confectionery topping would generally be referred to among the general public as "sprinkles" regardless of their composition.

The term nonpareil also may refer to a specific confection, made using nonpareils – namely, discs of chocolate coated with nonpareils, which also are known as chocolate nonpareils, freckles, or jazzies.

History

[edit]

Their origin is uncertain, but they may have evolved out of the pharmaceutical use of sugar, as they were a miniature version of comfits.[2] The French name has been interpreted to mean they were "without equal" for intricate decoration of cakes, desserts, and other sweets, and for the elaborate pièces montées constructed as table ornaments.[3]

Nonpareils can be traced back to 17th century French recipes, highlighting the use of “nonpareils” as an alternative topping replacing sugar.[4][5]

An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S. The popular cookbook author Eliza Leslie suggests the use of red and green nonpareils for decorating a Queen cake, but strongly suggests white nonpareils are most suitable for pink icing on a pound cake in her 1828 Seventy-five Receipts for Pastries, Cakes and Sweetmeats.[6]

In 1844, Eleanor Parkinson, of a well-known Philadelphia family of professional confectioners, first published her book The Complete Confectioner,[7] in which she described how to make nonpareils following her comfit-making procedure, which involved multiple hot pots and hot syrup.

Görlitz, Germany was the birthplace of the German version of nonpareils, popularly known in Germany as Liebesperlen (German: love pearls). Invented by confectioner Rudolf Hoinkis (1876–1944), the name derives from a conversation Hoinkis had with his wife, proclaiming he loved her like these "pearls", the nonpareil. Unsure of what to call the treat he invented, his wife suggested calling them love pearls, and the name stuck. The factory where he first manufactured the treat, founded in 1896, is now run by his great-grandson, Mathias.

Different types

[edit]

Candy-covered anise seeds called muisjes, sometimes mistaken for traditional nonpareils, are sometimes offered at breakfast in the Netherlands to be served on bread and butter. They are, however, usually served on rusk to celebrate the birth of a child. This is known as "beschuit met muisjes".

Fairy bread: nonpareils on sliced buttered bread

In Australia and New Zealand, as well as South Africa and the UK, spherical nonpareils are known as "hundreds-and-thousands". In Australia and New Zealand, they are often used to decorate cup cakes (patty cakes) or toffee, or on buttered white bread triangles as fairy bread, for children's birthday parties. The Canadian company Mondoux sells them as "Yummies".

In the United States, traditional nonpareils gave way for most purposes by the mid 20th century to "sprinkles" (known in some parts as "jimmies"; however, jimmies are typically the longer tubular sprinkles generally used as an ice cream topping), confections nearly as small but usually oblong rather than round and soft rather than brittle. Like nonpareils, their function is more decorative than gustatory as their actual taste is indistinct, and the products they are applied to are usually themselves very high in sugar.

Chocolate nonpareils

[edit]

The term "nonpareils" can also refer to a specific confection: a round flat chocolate drop with the upper surface covered in nonpareils.[8] This confection is also referred to as chocolate nonpareils. Ferrero makes a variety marketed in some countries as Sno-Caps.

In Australia, these confections are commonly known as chocolate freckles or simply freckles. Nonpareils are also sold in the United Kingdom as "Jazzies", "Jazzles," "Jazz drops," and "Snowies" (the latter being of the white chocolate variety).

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Nonpareils

View on Grokipedia
from Grokipedia
Nonpareils are small, spherical confections made primarily from and , typically measuring about 0.06 inches (1.5 mm) in diameter, used as decorative toppings on cakes, cookies, and other desserts; they are traditionally white but now produced in a variety of colors. The term also refers to flat disks of —often milk or dark—coated on one side with these sugar pellets, creating a classic treat. Originating from the French word nonpareil, meaning "without equal," the name reflects their distinctive, peerless appearance in . The history of nonpareils traces back to at least the late in , where they were used as small sweets for decoration. By the , French bakers had popularized them as elegant sugar toppings for elaborate pastries and high-end cuisine, initially in opaque white form. Multicolored varieties emerged in the . These confections spread to and the , becoming a staple in by the , with early American references noting their use on cakes and candies. In the U.S., nonpareils evolved into the chocolate-coated version, with roots in 19th-century and becoming popular in the early as affordable treats. Nonpareils are produced by panning— a process where sugar syrup is layered onto tiny starch or seed cores in rotating drums, then dried and colored—resulting in their signature hard, crunchy texture. They differ from other sprinkles like "jimmies" (rod-shaped) or "hundreds and thousands" (British term for similar beads), emphasizing their round shape and traditional role in adding visual appeal and subtle sweetness without overpowering flavors. Today, nonpareils remain popular in both professional baking and home use, symbolizing celebration and whimsy in desserts worldwide, though their production has shifted to industrial scales for consistency and variety.

Introduction

Definition and Characteristics

Nonpareils are tiny, spherical pellets, typically measuring 1-2 mm in diameter, used primarily as decorative elements in and . Composed of and , they feature an opaque finish that was originally white but is now commonly available in a variety of colors. These confections possess a distinctive crunchy texture and do not melt at , ensuring stability when applied to desserts. The sugar pellets known as nonpareils serve primarily as edible toppings to enhance visual appeal on cakes, cookies, and other treats, unlike the standalone nonpareils candies. They differ from rod-shaped known as jimmies, which have a softer or elongated form, and from larger dragees, which often include metallic or pearl-like coatings and exceed the petite scale of nonpareils.

Etymology

The term "nonpareils" originates from the French nonpareil, literally meaning "without equal" or "unrivaled," derived from non- (not) and pareil (equal, from Latin par). This adjective, entering English in the mid-15th century, initially described anything peerless or superior, before extending to a noun for unequaled items by the late . In the realm of confections, the word first applied to in the 1690s, denoting a small coated in hardened that emerged in during the late 1600s. By the , it signified premium decorations for elaborate European baked goods, underscoring their luxury status in high-end . Regional naming variations persist, such as "hundreds and thousands" in the and , a descriptive phrase highlighting the multitude of minuscule beads.

History

European Origins

Nonpareils originated in 17th-century , where bakers developed them as small, colorless sugar beads to decorate cakes and other elaborate confections. These tiny spheres served as an elegant topping, adding visual appeal to buttercream-iced desserts in a time when refined was a prized . Initially handcrafted through labor-intensive processes, nonpareils reflected the artistry of French patisserie, transforming simple sweets into opulent displays. The early production of nonpareils drew from longstanding practices, beginning with sugar-coated seeds or nuts known as comfits, which acted as precursors to the pure forms. Over time, these evolved into standalone pellets made primarily from and , achieved through the panning technique—a method of layering and dry in rotating pans to build uniform, glossy coatings. This innovation allowed for consistent, bead-like shapes without a core, distinguishing nonpareils from earlier coated varieties and enabling their use as versatile decorations. Panning, practiced since the in European confectioneries, reached refined applications in by the mid-18th century for such specialized items. Documented uses of nonpareils emerged in European courts and patisseries as early as the , with continued prominence between approximately 1750 and 1800, often adorning multi-tiered cakes and pastries for aristocratic banquets. For instance, 18th-century recipes describe scattering "sweet nonpareils" over iced bride cakes to enhance their festive appearance. These confections symbolized luxury and status, as remained a rare and expensive import and a luxury ingredient, though its price had decreased significantly by the 18th century due to expanded colonial production and trade. Their presence in royal and elite settings underscored the era's aesthetic, where sugary embellishments signified wealth and refinement.

Spread and Evolution in the Americas

Nonpareils arrived in the during the , with the first known uses documented on cakes as decorative toppings. By the , they had become a staple in across the , referenced in recipes for cakes and candies. The confections evolved further in the early with the development of the chocolate-coated variety, invented by German-American confectioner Rudolf Hoinkis (1876–1944), who created flat chocolate disks topped with the sugar beads. This version gained widespread popularity through , making nonpareils an affordable treat in American .

Composition and Production

Key Ingredients

Nonpareils, the tiny spherical confections used for decoration, primarily consist of as the base, typically making up 70-80% by weight to provide the characteristic crunch and sweetness. This high sugar content contributes to their hard, brittle texture, while or , often around 10-20%, is added for binding and to create opacity, preventing the spheres from becoming translucent during production. serves as a key agent, helping to form and maintain the uniform spherical shape by binding the sugar and starch particles together without altering the final crispness. Coloring agents are essential for the vibrant appearance of nonpareils, with traditional formulations using food-grade synthetic dyes such as FD&C Yellow 5, Red 40, and Blue 1 to achieve multicolored varieties. These dyes are incorporated during the coating process to ensure even distribution and enhance visual appeal on baked goods or chocolates. In modern eco-conscious or allergen-sensitive products, natural alternatives like beet juice for red hues, spirulina for blue-green, and for yellow replace synthetic colors, maintaining the same decorative functionality while appealing to health-focused consumers. Optional additives include confectioner's glaze, a shellac-based derived from lac bug resin, applied in small amounts (less than 5%) to impart a glossy shine and improve shelf stability by protecting against moisture absorption. This glaze ensures the nonpareils remain crunchy and do not dissolve prematurely in humid conditions, without significantly affecting their core texture. may also be used alongside or instead of for similar protective and aesthetic benefits in some formulations.

Manufacturing Techniques

The traditional manufacturing of nonpareils relies on the panning process, in which small sugar cores are placed in a rotating and gradually built up by adding layers of a -starch while tumbling continuously. This layering allows the to crystallize and form smooth, spherical pellets, typically over a period of 6-8 hours to achieve a final size of 1-2 mm. Since the early , has transformed nonpareil production, incorporating conveyor belts to move batches between stages and vibratory sieves to ensure even and separation during , thereby improving , consistency, and volume in industrial settings. These advancements, building on mechanized pans introduced in the , enable higher volumes while maintaining production times around 4-6 hours. Quality control in nonpareil manufacturing emphasizes uniformity and , achieved through sieving to select pellets of consistent after each layering stage, followed by polishing with a thin to impart gloss and protect against . Finished products are then packaged in moisture-proof containers to prevent clumping during storage and distribution.

Varieties

Sugar-Based Nonpareils

Sugar-based nonpareils represent the original and most traditional form of these confections, consisting of small, round, hard beads primarily intended for visual decoration on baked and desserts. These beads are typically composed of coated with a thin layer of or to achieve their characteristic firmness and shine, making them suitable for adding color and texture without significantly altering the flavor of the underlying item. In terms of standardization, sugar-based nonpareils measure approximately 1 to 1.5 mm in diameter, ensuring uniformity for even application during decoration. Their low moisture content contributes to a of up to 2 years when stored in a cool, dry environment, preventing spoilage and maintaining their crisp texture over time. These nonpareils are commonly available in sets of pastel shades such as , , and , or primary colors including , , and , allowing for versatile decorative options. White nonpareils serve as the traditional base color for neutral applications, providing a subtle, classic enhancement to lighter-toned confections. They are produced through a panning process, where syrup is layered onto tiny centers in rotating drums to form the beads.

Chocolate Nonpareils

Chocolate nonpareils consist of flat disks of , typically or dark, coated on one side with small white or colored nonpareil beads, creating a crunchy contrast to the smooth . These bite-sized treats originated in the early in the United States and are enjoyed as standalone candies or used in . Varieties include versions and seasonal flavors, with the nonpareil topping providing both visual appeal and texture.

Contemporary Variations

In recent years, nonpareils have seen innovations in flavor profiles, particularly with the introduction of infused varieties and filled chocolate disks. nonpareils incorporating flavors such as and have become available through specialized confectioners, enhancing their versatility for decorative and consumable uses. Similarly, chocolate nonpareils with internal fillings like offer a creamy contrast to the traditional crisp exterior and appeal to consumers seeking varied textures and tastes in bite-sized treats. Metallic and themed nonpareils represent another modern adaptation, often designed for specific events and . Silver and dragée-style nonpareils, mimicking luxurious pearl-like finishes, are widely used to decorate cakes and desserts, providing an elegant, shimmering effect without altering the base recipe significantly. Brands like Wilton have expanded into seasonal themes, producing nonpareils in Halloween-inspired colors such as , , orange, and green, which add festive vibrancy to baked goods during autumn celebrations. Responding to post-2000 dietary trends, allergen-free nonpareils have emerged as a key variation, formulated to exclude common irritants while maintaining traditional appearance and functionality. Vegan and gluten-free options, often using alternative starches like or plant-based binders, allow broader accessibility for those with restrictions, and are produced by companies emphasizing natural ingredients. These formulations, free from , soy, and eggs, have proliferated in the market to meet inclusive baking demands.

Culinary and Cultural Applications

Uses in Baking and Confectionery

Nonpareils are commonly used as decorative toppings on cakes, cookies, cupcakes, and other baked goods to add visual appeal and a subtle crunch. They are sprinkled on frostings, icings, or dough before or after baking, and also applied to chocolates and confections for added texture and color.

Significance in Traditions and Holidays

In American holiday traditions, nonpareils are a staple for Christmas cookies, often in red and green hues to evoke festive cheer. This practice underscores nonpareils' role in amplifying seasonal joy and visual appeal in United States celebrations. Chocolate nonpareils, such as Sno-Caps introduced in 1927 by the Blumenthal Chocolate Company, became iconic candies.

References

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  2. https://www.oed.com/dictionary/nonpareil_adj
  3. https://www.pharmaexcipients.com/wp-content/uploads/2020/03/Artikel_SugarSpheres.pdf
  4. https://nuts.com/chocolatessweets/nonpareils/
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  6. https://wholesalesugarflowers.com/blogs/inspiration/nonpareils-the-tiny-round-sprinkles-that-transform-desserts
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