DIY Candy Buttons Recipe – A Sweet and Colorful Retro Treat
A Nostalgic Candy You Can Make at Home
Remember those colorful candy dots stuck to paper strips that made you feel like a kid again? Good news — DIY candy buttons are incredibly easy to make at home, and just as fun to eat. These sweet little drops of color are part treat, part craft, and full of old-school charm.
Whether you’re planning a retro-themed party, crafting with your kids, or just looking for a fun edible project, this DIY Candy Buttons recipe will bring joy, color, and a little bit of 80s magic into your kitchen.
DIY Candy Buttons Recipe
Ingredients
Method
- In a medium mixing bowl, whisk together 2 cups powdered sugar and 1½ tablespoons meringue powder until well combined.
- Gradually add 3 to 4 tablespoons of water while stirring. Continue mixing until you get a smooth, thick icing — it should be similar in consistency to royal icing. Add the last tablespoon of water only if needed.
- Separate the icing into small bowls (one for each color). Use gel food coloring to tint each batch. Start with a small drop and mix well — a little goes a long way.
- Spoon each colored icing into a piping bag fitted with a small round tip. If you don’t have piping bags, use zip-top plastic bags and snip a tiny corner off for piping.
- Lay out strips of parchment or plain white printer paper on a flat surface. Pipe small dots in neat rows onto the paper. Leave a bit of space between each dot to prevent colors from blending.
- Leave the dots uncovered at room temperature for 12 to 24 hours. They’ll harden completely once dry and should peel easily from the paper.
- Use gel food coloring (not liquid) to keep your icing thick and vibrant.
- Add flavoring extracts to each color batch for a fruity twist.
- Be patient — full drying time can vary based on humidity.
- Store in a cool, dry place in airtight containers once hardened.
Table of Contents
Ingredients You’ll Need
- 2 cups powdered sugar
- 1½ tablespoons meringue powder
- 3–4 tablespoons water (added gradually)
- Gel food coloring (any variety you like)
- White paper strips or parchment paper
- Mixing bowls
- Piping bags or plastic sandwich bags
Optional:
- Flavor extracts like lemon, cherry, orange, or mint
Step-by-Step Instructions
1. Mix the Base:
In a medium mixing bowl, whisk together 2 cups powdered sugar and 1½ tablespoons meringue powder until well combined.
2. Add Water:
Gradually add 3 to 4 tablespoons of water while stirring. Continue mixing until you get a smooth, thick icing — it should be similar in consistency to royal icing. Add the last tablespoon of water only if needed.
3. Divide and Color:
Separate the icing into small bowls (one for each color). Use gel food coloring to tint each batch. Start with a small drop and mix well — a little goes a long way.
4. Fill Your Bags:
Spoon each colored icing into a piping bag fitted with a small round tip. If you don’t have piping bags, use zip-top plastic bags and snip a tiny corner off for piping.
5. Pipe the Dots:
Lay out strips of parchment or plain white printer paper on a flat surface. Pipe small dots in neat rows onto the paper. Leave a bit of space between each dot to prevent colors from blending.
6. Let Them Dry:
Leave the dots uncovered at room temperature for 12 to 24 hours. They’ll harden completely once dry and should peel easily from the paper.
Tips for Success
- Use gel food coloring (not liquid) to keep your icing thick and vibrant.
- Add flavoring extracts to each color batch for a fruity twist.
- Be patient — full drying time can vary based on humidity.
- Store in a cool, dry place in airtight containers once hardened.
Fun Variations
- Make pastel dots for baby showers or Easter.
- Create neon colors for birthday parties.
- Use black paper strips for contrast, like the ones sold in the 70s and 80s.
- Add edible glitter or shimmer dust for a festive sparkle.
Frequently Asked Questions
Can I add flavoring to candy buttons?
Yes. Add a drop of flavor extract like lemon, cherry, or mint to each color batch for extra fun.
Can I use liquid food coloring instead of gel?
Gel is best, as it keeps the icing thick. If using liquid, reduce the amount of added water.
What kind of paper should I use?
Use plain white paper or parchment. Avoid wax paper or glossy paper — they won’t release the candy easily.
How long do candy buttons last?
Once fully dried, they last up to 2 weeks in an airtight container.
Can kids help with this recipe?
Absolutely! It’s a fun, safe project that lets them be creative with color and patterns.
Call to Action
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DIY Candy Buttons Recipe
Ingredients
Method
- In a medium mixing bowl, whisk together 2 cups powdered sugar and 1½ tablespoons meringue powder until well combined.
- Gradually add 3 to 4 tablespoons of water while stirring. Continue mixing until you get a smooth, thick icing — it should be similar in consistency to royal icing. Add the last tablespoon of water only if needed.
- Separate the icing into small bowls (one for each color). Use gel food coloring to tint each batch. Start with a small drop and mix well — a little goes a long way.
- Spoon each colored icing into a piping bag fitted with a small round tip. If you don’t have piping bags, use zip-top plastic bags and snip a tiny corner off for piping.
- Lay out strips of parchment or plain white printer paper on a flat surface. Pipe small dots in neat rows onto the paper. Leave a bit of space between each dot to prevent colors from blending.
- Leave the dots uncovered at room temperature for 12 to 24 hours. They’ll harden completely once dry and should peel easily from the paper.
- Use gel food coloring (not liquid) to keep your icing thick and vibrant.
- Add flavoring extracts to each color batch for a fruity twist.
- Be patient — full drying time can vary based on humidity.
- Store in a cool, dry place in airtight containers once hardened.
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