SUGAR SKULLS
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. 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. Source: razzledazzle recipe.
Provided by drhousespcatcher
Categories Dessert
Time P2D
Yield 8 skulls, 8 serving(s)
Number Of Ingredients 13
Steps:
- Note: you will also need to purchase: metal sequins for decorating eyes [the zaar computer about had a stroke with that in the ingredients].
- Whisk powdered egg whites 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 [candy skulls] and would like to add chocolate candy, the directions are simple.
- Melt your favorite chocolate in a double boiler. White 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. 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.
Nutrition Facts : Calories 716.9, Fat 0.2, Sodium 36.8, Carbohydrate 179.5, Fiber 0.3, Sugar 142.6, Protein 1.8
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- Pre-heat oven to 200 degrees F (approx 95 degrees C). Cover the baking sheet with aluminum foil.
- In a bowl, combine sugar, water and extract of your choice. Using your fingers, combine everything really well until it feels like slightly wet sand.
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- Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.
- Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
- Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.
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- Prepare the Sugar. The first step is to ready the sugar mixture to form the skulls. For every cup of sugar, mix in 1 teaspoon of meringue powder and sprinkle 1 teaspoon of water on top.
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