Old-Time Penny Candy Buttons


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.

Prep Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
10 servings


  • 2 12x16 pieces of parchment paper

  • 2 cups confectioners' sugar

  • 4 ½ teaspoons meringue powder

  • ¼ cup water

  • ¼ teaspoon vanilla extract

  • 1 drop pink, yellow, and blue food coloring paste, or as needed


  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
26g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 104
% Daily Value *
Sodium 6mg 0%
Total Carbohydrate 26g 9%
Total Sugars 25g
Protein 0g
Calcium 0mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.