NECCO CANDY BUTTONS RECIPES

Steps:

• In a standing mixer fitted with the whip, or with an electric hand mixer, beat together the meringue powder and water until stiff peaks form. Blend in 3 cups of the confectioner's sugar. Mix in the corn syrup, shortening, and vanilla extract. Add more confectioner's sugar, 1/2 to 1 cup more, to desired consistency. Divide the icing into bowls for the number of colors you are making. Add a dash of fruit extract(s) to each bowl of icing if you'd like to add flavoring. Tint each bowl of icing with the food coloring. Fill the decorating bags and close tightly with rubber bands. Snip the tips of the decorating bags. Cut strips of freezer paper size 2-inches by 8 1/2-inches. Place a strip over the template. Use the blue painter's tape to secure the strip.  Pipe dots of icing on the strip of paper, using the template as a guide. (Alternatively, hold the strip over the template and trace the dots with a food writer. Then pipe on the dots.) When finished, transfer the strip to a baking tray, using the blue tape to hold the paper onto the tray. Let the icing dry overnight before handling and packaging.

Steps:

• ******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
• NOTE:
• I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
• It is also suggested that you plan on making this in 4 steps, each on a different day.
• Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
• Day 2 would be the baking of the gingerbread pieces.
• Day 3 plan on putting the house together.
• Day 4 plan on making the icing and do the actual decorating of the house.
• GINGERBREAD DOUGH:.
• This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
• DOUGH:
• In a large bowl, thoroughly blend sugar and shortening.
• Add molasses, egg and vanilla and beat until smooth.
• In another bowl, sift dry ingredients.
• Gradually stir dry ingredients into molasses mixture.
• When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
• Separate dough into 4 balls.
• Wrap each in plastic wrap and chill a minimum of one hour.
• Dough can be refrigerated for up to two weeks.
• BAKING & CONSTRUCTION TECHNIQUES:
• Preheat oven at 325ºF.
• You may build your house in stages over a few days or a few weeks time.
• Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
• Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
• Cover dough with plastic wrap and roll to 1/4" thickness.
• For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
• Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
• Using a small sharp knife, cut around edges of pattern.
• Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
• Cut out doors and windows.
• Remove paper pattern pieces and place foil directly on a flat baking sheet.
• Bake 10-25 minutes, depending on size of pieces.
• Gingerbread will darken, especially around edges, and feel firm to the touch.
• Remove sheet from oven and allow pieces to cool on sheet.
• Gently peel gingerbread from foil.
• You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
• When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
• Spread or pipe icing on edges of each piece which will attach to one another.
• Press pieces firmly together and hold to form neat angles.
• You may release your hold when pieces are self-standing. (This should only take a minute or two.)
• Allow sections of the house to dry before applying the roof or candy decorations.
• When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
• Store house in a cool dry place for up to four weeks.
• ICING:
• The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
• You will need 2-3 batches to complete one house.
• Make each batch separately.
• Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
• Place egg whites in bowl. Add cream of tartar.
• Sift sugar directly onto egg whites.
• Beat 4 minutes with electric mixer on high speed.
• The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
• Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
• If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
• If icing becomes too firm, simply beat a little water into it.
• DECORATIONS:
• Select candy according to size and desired color.
• NECCO Wafers are ideal for the roof.
• In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
• Spread additional icing around house to cover board.
• Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.