Sugar Skulls
1 C. marshmallow cream
1/3 C. light corn syrup
1/8 t. salt
1 t. vanilla
7 oz. almond paste
4-6 C. sifted powdered sugar
Buttercream Icing (recipe below)
In a largish pan, mix the marshmallow cream, corn syrup, salt, and vanilla together over low heat. Add 2 C. of the sugar and heat the mixture to 110F on a candy thermometer, stirring consistently. With a wooden spoon, mash the almond paste into the mixture until smooth. Remove from heat.
Pile up 2 C. of the sugar on a flat surface and make a well in the center. Pour the mixture into the well. Work the sugar into the mixture with your hands and knead until the dough is a smooth, firm ball, but not too hard to shape, adding more sugar if needed. Put the dough ball into an airtight container and refrigerate for at least 8 hours.
Divide the dough into 8 balls and sculpt into skulls on a wax paper covered
sheet. Add features using
hpicks, knife tips, whatever you have handy. Leave the skulls on the wax paper to harden. After they are fairly hard, decorate with a pastry tube (with tips) filled with Buttercream Icing.
Buttercream Icing
1 C. softened butter
3 C. powdered sugar
2 T. water
1 t. vanilla
paste food coloring
Cream all of the ingredients, except for the coloring, with a mixer until it’s smooth and stiff. Divide into bowls and stir in desired coloring.
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