Calaveras de dulces or alfeniques (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.

Makes about 8 sugar skulls.


For skulls:
1 Tbsp 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 Tbsp 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 eyes

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.


Find more Dia Los Muertos or Halloween Recipes at:
Sancho's Halloween Treats from Hell
http://www.dreamwater.com/sancho/treats.html
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