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Old-Time Penny Candy Buttons

Rated as 5 out of 5 Stars

"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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8 h 30 m servings 104
Original recipe yields 10 servings


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  1. Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.
  2. Sift confectioner's sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth.
  3. 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.
  4. 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.


  • 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 26 0.4 0 6 Full nutrition

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My grandkids and I make these and they love them. Depending on the season we make different shapes and colors. Fun stuff.