Today I’m sharing a fun, simple craft: making tiny sugar hearts. They’re quick to make, adorable, and perfect for decorating treats or gifting. Ready to try?
Tiny Sugar Hearts
I first saw this idea on Pinterest via The Wedding Chicks and loved how sweet and simple it looked. I’m not a professional crafter, but these little hearts are so irresistible that I had to make them—my two little girls were thrilled to help.
It’s an easy project, and to make it even simpler I created a photo tutorial. Here are the steps and tips to get perfect hearts every time.
Gather your ingredients and tools: ½ cup granulated sugar, gel food coloring in your desired shade, 1 to 1½ teaspoons water, and a tiny heart fondant cutter. The original recipe calls for egg white, but a small amount of water works fine and keeps the process quicker and cleaner.
I picked up edible petal dust while shopping for baking supplies and decided to add a touch to the sugar so the hearts would sparkle. This is optional—skip it if you prefer plain colored sugar.
If using petal dust or shimmer, mix a small pinch into the sugar until it’s evenly distributed. This gives a subtle sheen without changing texture.
After combining the dust and sugar, add a drop of gel food coloring. Gel works best because it adds color without making the mixture too wet.
Stir the sugar and color together until the color is evenly distributed. Then add about 1 teaspoon of water and mix with a spoon. The mixture should begin to clump slightly.
The color will deepen as you mix. Be careful not to add more than an additional ½ teaspoon of water—the goal is a paste-like consistency, not a syrup. Too much moisture will dissolve the sugar and prevent the hearts from setting properly.
Spread the colored sugar onto a Silpat mat or parchment paper and press it gently with your fingers or a rolling pin to an even thickness. Aim for a thickness that will hold its shape when cut but still dry in a couple of hours.
Press your tiny heart cutter gently into the sugar and lift out. The shaped sugar should remain in the cutter—it’s delicate at this stage, so handle with care.
To transfer the heart from the cutter to the drying surface, gently tap the cutter against the counter or press lightly to release the piece. If the heart sticks, use a toothpick to coax it free without breaking it.
At first the hearts are fragile, but after drying for at least two hours they harden into crisp, decorative pieces that hold up well for topping cupcakes, cookies, or drinks.
Voila—sugar hearts! If some edges look imperfect, carefully smooth or fix them with a toothpick before they fully dry. Just be gentle to avoid crumbling.
These tiny hearts are perfect for decorating Valentine’s treats, filling small favor bags, or slipping onto a romantic note. They even make a charming garnish on frothy coffee—place a heart gently on the foam for a sweet start to the day.
Give this easy, inexpensive project a try—it’s a lovely way to add a homemade, personal touch to desserts and gifts.