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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.

Recipe Summary

prep:
30 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.

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  • 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.

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

104 calories; protein 0.4g; carbohydrates 26g; sodium 6.4mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2015
My grandkids and I make these and they love them. Depending on the season we make different shapes and colors. Fun stuff. Read More
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