I made a bunch of Candy Buttons last night with the intention of wrapping them around the each plasticware setting for a pop of color and fun. The candy was a success, but I don't think I'll be able to successfully wrap them around the plasticware..... they want to fall off the paper. But, all is not lost- I will just put them out for the guests to enjoy.
They are pretty easy to make- just a little time consuming. Just mix up a batch of Royal Icing (my recipe to follow) divide it up into equal portions, tint each one a different color, and squeeze them onto strips of printer paper. Then you can sprinkle them with a little edible Disco Dust for fun if you like.
Here's how you do it:
Squeeze a small amount of the icing onto the center of the location you want it. It should resemble a Hershey's Kiss.
Once you have made a dozen, take a moistened finger and touch the top of the icing to remove the point and smooth it out. Once you have done this a few times, you will get a hang of how much water should be on your finger. You want to have enough to prevent your finger from sticking to the icing, but not too much that you create a puddle of water around the candy button.
This is what it should look like when you are done.
Once you have filled a sheet of alternating colored buttons, shake some Disco Dust over them all and tap off the excess. Let them dry for 24 hours.
2 Tablespoons of Merengue Powder or 2 egg whites
1 pound of powdered sugar
6 Tablespoons of warm water
1 Tablespoon of clear extract of your choosing
Place all ingredients into your mixer bowl and beat on medium high for 10 minutes. Add a very small amount of water if needed. Your end product should hold a Hershey's Kiss peak like in the picture above. Make sure to cover this icing with plastic wrap immediately, because it will form a crust and ruin your silky mixture within minutes.