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My review
Old-Time Penny Candy Buttons
SHORECOOK
"While using royal icing, I saw how it peeled off parchment paper just like the candy buttons from the 1950's. This inspired me to give candy buttons a try. As a child it was a good buy for a penny, and quantity was important."
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Ingredients
8 h 30 m servings 104 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.
- Sift confectioner's sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth.
- Divide sugar mixture evenly into three bowls; beat in small amounts of different food coloring paste into each bowl until desired color has been achieved.
- Place a #3 pastry tip into end of pastry bag; fill with one of the tinted sugar mixtures. Pipe buttons about the size of a penny onto parchment strips, 3 rows across. Repeat with remaining tinted sugar mixtures. Dry until buttons are hard, about 8 hours.
Footnotes
- Cook's Notes:
- A resealable bag with the tip cut can be used in place of a parchment bags.
- Keep exposed pastry tips covered with a damp cloth to avoid drying out.
Nutrition Facts
Per Serving: 104 calories; 0 g fat; 26 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
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5/23/2015
My grandkids and I make these and they love them. Depending on the season we make different shapes and colors. Fun stuff.