Old Time Penny Candy Buttons Recipes

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OLD-TIME PENNY CANDY BUTTONS



Old-Time Penny Candy Buttons image

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.

Provided by SHORECOOK

Categories     Desserts     Candy Recipes

Time 8h30m

Yield 10

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 26 g, Protein 0.4 g, Sodium 6.4 mg, Sugar 24.7 g

OLD-TIME PENNY CANDY BUTTONS



Old-Time Penny Candy Buttons image

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.

Provided by SHORECOOK

Categories     Candy

Time 8h30m

Yield 10

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 26 g, Protein 0.4 g, Sodium 6.4 mg, Sugar 24.7 g

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