Norma's
version of a Sugar Skull dough recipe from Puebla,
Mexico:
1
packet prepared unflavored gelatin
5 - 6 cups powdered sugar
Prepare
gelatin per directions. Let sit in refrigerator for about a half hour, or
until it just begins to thicken. Pour gelatin into a large mixing bowl.
Add sugar and stir like crazy to blend. As sugar mixture becomes more clay-like,
use your hands to complete the mixing process.
Use
within one day, or refrigerate. If refrigerated, let dough return to room
temperature before using. Dough can be re-softened with a drop or two of
water.
Skull
can be molded by hand, or created by pressing into plastic candy molds.
Rub corn starch on your hands to keep the dough from sticking.
Icing
recipe:
1
egg white
1 - 1 1/2 cup powdered sugar
food coloring
Blend
ingredients together into thick paste consistency. Bright colors are traditional.
Put icing into a stiff plastic baggie and cut a small opening in one corner
of the baggie to make a pastry-bag-like applicator.
Decorate
skull with food coloring.