• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 10

    Sugar Skulls

    Dia de los Muertos, or Day of the Dead, is celebrated throughout Latin America on November 1st and 2nd as a remembrance of the dearly departed. Sugar skulls are often purchased by the family, sometimes as a gift or sometimes in honor of the departed soul, and are many times used to decorate the altars (more convenient and less messy than human skulls, I’m sure!)

    Making sugar skulls is a great crafty project, easy and inexpensive. Skull molds are available at craft stores, or online. For a first time project, look for a single sided skull mold that does not require assembly of two skull halves to make a whole skull. Also, avoid making your sugar skulls on rainy or humid days, as most candies and sugar work do not set properly in high humidity.

    Sugar Skull
    granulated sugar
    meringue powder
    3 - 4
    Royal Icing
    powdered sugar
    meringue powder
    meringue powder
    warm water
    2 - 5
    Gel Colors
    Line a baking sheet with parchment or waxed paper. Place the granulated sugar in a large mixing bowl. Add the meringue powder, and stir to combine. Add the water one teaspoon at a time, mixing with your hands. The sugar should feel like barely damp beach sand, forming a clump with finger indentations when squeezed in your hand.
    Pack the prepared sugar into the mold, and then turn over quickly onto the parchment. The formed skull should come out of the mold in once piece. Allow to dry overnight.
    Once the sugar skulls have dried, decorate using a piping bag filled with royal icing. Allow the decorated skulls to dry overnight. Sugar skulls will keep indefinitely, provided they are stored in a dry environment.
    Note: If the sugar skull crumbles, return the prepared sugar to the bowl, and add one more teaspoon of water. Remix, then pack again into the skull mold. Unmold and dry overnight.
    To make the royal icing, combine the powdered sugar and meringue powder. Add the water one tablespoon and mix at a time until your icing is thick, yet smooth in consistency.
    If you would like colored icing, divide the icing into portions, and add the gel color of your choice, and mix well. The icing should be thin enough to pipe using a piping back, but not runny. You can adjust the consistency by either adding a bit of water to make thinner, or a teaspoon of powdered sugar to make thicker.
    Decorate the skulls with the royal icing and a piping bag. Allow to dry overnight.

    The base number of servings for this recipe is 10

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