Sugar Skulls

READY IN: 48hrs
YIELD: 8 skulls




  • 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.