Sugar molds

Confectionary delights of molded sugar and decorated with colored icing that are a long standing Easter tradition.

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Ingredients:

• SUGAR MOLD  
• 3 cups granulated sugar  
• 1 large egg white    
• ICING  
• 1 large egg white  
• 1/8 teaspoon cream of tartar  
• 1 1/2 cups powdered sugar  
• food coloring paste (for intense colors)
• food coloring liquid (for delicate shades)  

Method

In a bowl, combine 3 cups granulated sugar and 1 large egg white. Blend with your fingers. Pack sugar mixture firmly into front and back halves of a plastic mold. Scrape tops level with a spatula. Return extra sugar mixture to bowl. With a spoon, gently scoop sugar mixture from the center of each mold to make a shell 1/2 to 5/8 inch thick. Invert a baking sheet over each mold; holding mold and pan together, invert again. Tap mold gently and lift carefully off sugar mold. If mold breaks, wash and dry mold, then fill again, reusing sugar mixture, (if mixture sticks to molds dump back into bowl and stir in 2 to 4 tabelespoons sugar; if mixture crumbles, return to bowl and mix in more egg white, 1 teaspoon at a time. ) Repeat, using remaining sugar mixture, to make a second mold if desired. Bake in a 200 degree regular oven until mold surface feels hard and solid when lightly pressed, 20 to 30 minutes. Let cool. To join front and back halves of each mold, spread rims with icing and fit pieces together, rub off any icing that oozes from seam, Let stand until icing is firm, at least 1 hour. Using a pastry bag with plain or decorative tips, pipe icing onto molds to decorate as desired. Let dry at least 1 hour. To store, wrap airtight. ICING In a bowl, with a mixer on high speed, whip 1 large egg white and 1/8 teaspoon cream of tartar until foamy. Gradually beat in 1 1/2 cups powdered sugar. For intense colors blend in food coloring paste as desired. For delicate shades use liquid food coloring. If necessary, beat in more powdered sugar to make icing stiff enough to hold its shape when squeezed through a pastry bag. Makes about 3/4 cup enough to join and decorate one or two 4 inch molds.

Notes: Prep and cook time. About 1 hour, plus at least 2 hours to dry. Makes: one or two 4 inch molds with front and back portions.

Number of servings: one to two 4 inch molds

Submitted By: s. ashbell
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