{"id":15421,"date":"2013-05-30T06:33:36","date_gmt":"2013-05-30T11:33:36","guid":{"rendered":"http:\/\/www.shadowmanor.com\/blog\/?p=15421"},"modified":"2013-05-23T08:45:11","modified_gmt":"2013-05-23T13:45:11","slug":"homemade-candy-buttons","status":"publish","type":"post","link":"http:\/\/www.shadowmanor.com\/blog\/?p=15421","title":{"rendered":"Homemade Candy Buttons"},"content":{"rendered":"

\"CandyRemember those hard-sugar dots that came arranged on strips of paper that we all ate as kids? It turns out that they’re super-easy to make at home, and if you use the right kind of paper you won’t even wind up with shreds of it stuck in your teeth.<\/p>\n

The candy is simply royal icing that’s dotted onto freezer paper and allowed to dry. Sweet Sugar Belle has a great start-to-finish tutorial<\/a> on making and packaging the buttons. She also has a recipe for the icing hidden in the wall o’ text, but here’s another one:<\/p>\n

1 lb (about 7 C) confectioners’ sugar (you may need slightly more)
\n6 Tbsp water
\n2 egg whites or 2 Tbsp meringue powder<\/a> plus 2 Tbsp additional water
\n1\/2 tsp flavoring extract (almond, vanilla, lemon, peppermint, coconut, etc.)
\nFood coloring (gel is best; if you use liquid, reduce the amount of water slightly)<\/p>\n

If using egg whites, separate the eggs (if salmonella is a concern, use pasteurized eggs or go with the meringue powder instead).<\/p>\n

Place the sugar, water, egg whites\/meringue, and flavoring in a bowl and beat with an electric mixer on medium-high speed for about 6 minutes, until thick and glossy. The icing should fall in ribbons when lifted with a spoon and allowed to fall back into the bowl, and the ribbon should sit on the surface for a few seconds before melting back in. Add a little additional water or sugar to thin\/thicken it if necessary (remember that it should be a little thick if you’re going to use liquid food coloring).<\/p>\n

Divide into bowls and tint with food coloring. Cover until ready to use. The icing will keep for at least a month (refrigerate if you used fresh egg whites).<\/p><\/blockquote>\n

Most tutorials suggest piping the dots using a decorator bag or a sandwich bag with one corner cut off. That’s fine if you’re only going to do a few, but if you plan to make a lot of these (and they do lend themselves really well to an assembly-line approach), I’d recommend using condiment squeeze bottles<\/a> instead. They’re much less messy (I seem to have a talent for squeezing icing out of the top of a decorator bag and all over my hand), and they can be capped and stored if you don’t want to use them all at once.<\/p>\n

Instead of piping them in a simple rectangle, you can also get creative with the arrangement of the buttons on the paper. Quake N Bake has a video tutorial<\/a> for making Space Invaders dots, and any simple pattern that fits on a grid should be suitable: Cross stitch patterns (like spiders<\/a>), 8-bit computer icons (like skulls<\/a>), or letters and numbers.<\/p>\n

Packages of the buttons would make wonderful party or wedding favors; Halloweenish dots can be tinted orange and black, wedding dots could use the bride’s colors. You could also leave them white and, once dry, draw pupils (and, optionally, bloodshot lines) on them with a food coloring pen<\/a> for a whole package of googly eyes. The eyes are great for decorating cupcakes, too; just pop them off the paper backing and stick them on.<\/p>\n

The packaged buttons can be stored in a cool, dry place for several months, so they’re an excellent make-ahead project. They’re also simple enough to make that they’re a good activity for kids.<\/p>\n","protected":false},"excerpt":{"rendered":"

Remember those hard-sugar dots that came arranged on strips of paper that we all ate as kids? It turns out that they’re super-easy to make at home, and if you use the right kind of paper you won’t even wind up with shreds of it stuck in your teeth. The candy is simply royal icing […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,10],"tags":[],"class_list":["post-15421","post","type-post","status-publish","format-standard","hentry","category-bittens","category-terror-in-the-aisle"],"_links":{"self":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/15421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15421"}],"version-history":[{"count":10,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/15421\/revisions"}],"predecessor-version":[{"id":18568,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/15421\/revisions\/18568"}],"wp:attachment":[{"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15421"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.shadowmanor.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}