Sugar Mold Pumpkins
4 1/2 C. granulated sugar
1/4 C. + 1 tsp. water
Orange food color
Green food color
Sugar molds may be purchased at craft and cake decorating stores.
Mix together sugar, water and orange food color. Mix well to evenly
blend food color and to smash any lumps in sugar. It is helpful to
wear gloves to prevent staining hands during this process. The
mixture will feel like wet sand. Pack sugar in pumpkin molds which
have had cornstarch sprinkled in them to prevent sticking. Press
sugar firmly in mold. Remove excess sugar by scraping over edge with
long knife or spatula. Unmold at once by turning upside down on flat
surface and gently tapping back side of mold. Lift mold free of
Mark rounded side of sugar with toothpicks where desired window and
shape should be. Cut window in mold using a string, slicing through
sugar. A large doughnut or biscuit cutter pressed on top of pumpkin
also works well. Leave window section on pumpkin while drying to
prevent over dying around window. Dry for 1 1/2 to 2 hours.
Hollow out pumpkin shell by holding pumpkin half firmly, but gently,
in the cup of hand. Scoop out center of sugar being careful to leave
1/4 inch wall of sugar around the entire mold. Sugar may be reused.
Dry about 24 hours - or place on a cookie sheet and bake at 200ºF
for 20 minutes. Allow sugar to cool before handling.
Decorate inside back hollow of pumpkin shell with candies, frosting
figures, tinted coconut, etc. Join halves together by "gluing" them
together with royal icing. Allow halves to set until dry and firm.
To finish pumpkins: Place beads of frosting around pumpkin halves to
hide seam. Also decorate edge of window of window. Stem is made by
gluing a marshmallow on top and decorating with green frosting.