‘Tis the season, which means that I’m getting ready to make calaveras in several mediums. This year I am going to try my hand at making the actual sugar skull candies. There are two wonderful articles on the web that I’d like to give instructional and inspirational kudos to.
First is The Mexican Sugar Skull Site
This is a great step by step instructional page, with images! Oh, and I absolutely LOVE the gal’s hairstyle! 🙂
Next, I want to give kudos to Elise Fleming on her wonderfully researched and informative article, including THE recipe I’m gonna use, for making traditional Sugar Paste. Thank you Elise for your fabulous piece of work! I’m only going to give a teaser of the ingredients here .. you have to read her full article to get all the details on the history of the sugar paste and how to make it properly.
SUGAR PASTE: A Cook’s “Play Dough” by Elise Fleming
Approximations
2-3 teaspoons lemon juice
1-3 tablespoons rosewater
1/2 lightly beaten egg white
1/2 or 1 teaspoon gum tragacanth
up to a pound or so of powdered sugar (3 1/2 to 4 cups equals approximately one pound)