Sunday, April 29, 2012

MAKING CANDY BUTTONS TO DECORATE YOUR SUGAR CONFECTIONS!

This recipe and diy comes from www.whatwillwedotoday.com . Making them your self is better than buying them from the store and what a better way of making sugar treats than with your children. Good luck!

Recipe: Candy Buttons (Candy Dots)

Remember the strips of colored candy dots on paper? You would strip the candy off with your teeth, and end up with just a little bit of paper in your mouth? If you had siblings, you just might nibble the paper into a small weapon? (I wouldn’t do that, of course, but SOMEONE might).
Well, that started me thinking. Wouldn’t it be cool to make candy buttons? Perfect for movie night.
I was lucky I had this idea when I had willing helpers (my beautiful and talented nieces Miranda and Monica). If you are lucky, you will find some willing helpers as well.

You don’t need a lot of ingredients. This picture features several food coloring and extract choices, but really I would think four colors would be fine. You will notice I have parchment paper on this picture. Do NOT use parchment, the dots will fall right off. I ultimately used computer paper from a fresh ream of paper.

Print Recipe

Recipe: Candy Buttons

Ingredients

2 Tbsp Meringue powder (or 2 egg whites)
6 tbsp Water
1/4 tsp Almond extract (use vanilla, lemon, peppermint, coconut for different flavors)
1 pound confectioners' sugar (1 pound = 7 cups)
decorator bags or sandwich bags (1 for each color)
food coloring I used gel, but any kind will do. Four colors is about right)
paper cut into 2 3/4" by 10" strips.

Instructions

If you are using egg whites, separate the eggs.

Perfect. Now you have some egg yolks for....how about lemon curd?

Whip together the confectioners' sugar and the egg whites (or meringue powder and water) on low speed for one minute.
If you have a stand mixer, this is the time to use it. Your arm will get tired with a hand mixer (although, if you switch hands, you might be able to count it as an exercise).

Add the flavoring and about 1/2 of the water. You may wish to add more water later to get this to the right consistency, but start out with a little less then you think you need.

Whip mixture for 10 minutes on high speed. If the icing is too thick, think it out with drops of water until it is the consistency of sour cream. A drop should hold it's shape and slowly smooth out to create a smooth button.
While the mixer is whipping the icing, cut strips of paper into 2 3/4" by 10" strips.
You may want to use a template for candy dots if you wish.

If you are using gel paste, you don't need to use much. I used bamboo skewers to get just a dab of the food coloring.

Isn't this pretty? Maybe that's why I used bamboo skewers, it just looks so pretty while I am mixing it.

This just makes me feel good.

Divide the icing into small bowls. One bowl for each color.

Pour each color into a decorator bag or sandwich bag and seal.

Tip: Put the bag into a glass with the edges folded over the rim to easily fill with icing.

Cut a VERY small corner off of each bag.

Squeeze a drop of icing at a time onto the paper.

You might want to place the strip of paper on top of a template, so you can see where to place each drop evenly.

This may seem tedious, but it is actually very satisfying. Very much like popping bubble wrap. Only sweeter.

Doesn't this look wonderful? And the candy looks good too!! (Come on. I'm Dear Sweet Aunt Jill. I HAVE to be cheesy).

Place the strips on baking sheets in a cool dry place, uncovered, to dry overnight.

Once the candy has dried, you can place the strips in a zipper bag or airtight container.

You can store the leftover "icing" in the refrigerator in plastic bags.
This recipe makes a LOT, and it would sure be a shame to waste any of this....Right?