Treats: Sugar Skulls
Source of Recipe
www.dreamwater.com/sancho/sugarskulls.html
Recipe Introduction
You can also make sugar skulls by pouring a boiled sugar and water syrup into plastic skull-shaped molds, but as those may be hard to find on short notice and in many areas, this recipe requires only your hands and a bit of artistic skill." Makes 8 skulls
List of Ingredients
For skulls:
1 TB powdered egg white
3/4 cup water
1-1/2 tsp vanilla extract
1/4 cup light corn syrup
8 cups powdered sugar
2 cups cornstarch
For Icing:
1/2 tsp powdered egg white
3 TB water
1-1/2 cups powdered sugar
3 drops red food coloring
2 drops cinnamon extract
3 drops blue food coloring
2 drops peppermint extract
metal sequins for decorating eyesRecipe
Whisk powdered egg white and water together until foamy. Add vanilla extract and corn syrup. Whisk until blended. Add powdered sugar. With a spoon, and then by hand, mix until a firm paste forms.
Dust a jelly roll pan with 1 cup of the cornstarch. Knead sugar paste in cornstarch for a few minutes until it becomes smooth and pliable. Roll the dough into a ball. Wrap it in plastic and refrigerate it until chilled.
Begin by forming dough into round balls, each about the size of a small fist. Use more cornstarch to prevent sticking, if needed.
Use your hands to sculpt the ball into a skull shape. Sculpt eye and nose hollows with your thumbs or a blunt knife.
To prepare the icing, whisk powdered egg white and water together until foamy. Add powdered sugar and beat until smooth. Divide mixture into two small bowls. Add red food coloring and cinnamon extract to one and blue food coloring and peppermint extract to the other. Mix to blend the colors in each bowl.
Fill two pastry bags with icing mixtures. Decorate skulls with icing. Allow objects to dry. Weather conditions affect drying times. Skulls may take anywhere from several hours to 48 hours to fully dry.
If you have bought your alfeniques and would like to add chocolate candy, the directions are simple. Melt your favorite chocolate in a double boiler. While chocolate looks best with the skulls. Use a funnel with a rounded stopper to pour your chocolate (or use a spoon, messier but less expensive) into shaped molds (found below). Wipe any drips off the edges of your molds and place in the freezer until the mold appears frosted and the candies hard. More time is better than less. Flip the mold over and tap lightly over a towel. Any candies that do not drop out easily should be placed in the freezer a little longer.
Most often found in the shape of skulls, they can also be formed into lambs, fruits, donkeys, and doves, and are decorated with brightly colored sugar icing and sequins.
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