Nonpareils

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 Recepts for Pastries, Cakes and Sweetmeats.[3]

In 1844, Eleanor Parkinson, of a well-known Philadelphia family of professional confectioners, first published her book The Complete Confectioner,[4] 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.[5]

In the United States, traditional nonpareils gave way for most purposes by the mid 20th century to "sprinkles" (known in some parts as "jimmies"), 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. 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 the UK, Australia and New Zealand, nonpareils are known as "hundreds-and-thousands". In Australia and New Zealand, they are often eaten on top of patty cakes or on buttered bread as fairy bread, as festive items at children's birthday parties.

The term "nonpareils" can also refer to a specific confection: a round flat chocolate drop with the upper surface coated with nonpareils.[6] This confection is also referred to as "chocolate nonpareils". Nestlé makes a variety marketed as Sno-Caps. Italian chocolatier Ferrero completed Acquisition of Nestlé USA's confectionary business in March of 2018. In Australia, these confections are commonly known as "chocolate freckles", or simply "freckles". Nonpareils are also sold in the United Kingdom as "Jazzles", "Jazzies", "jazz drops" and "Snowies" (the latter being of the white chocolate variety).The Canadian company Mondoux sells them as "Yummies"

• Confetti candy
• Dragée