5 lb. granulated sugar
2 egg whites

This recipe resists crumbling even longer than the conventional sugar mold recipe above and is best for large molds.

1. Knead mixture with hands about a minute or use electric mixer on low speed. To tint use liquid food color, or dissolve paste color into a little water. Blend together.

2. Pack sugar into mold that has been dusted with cornstarch.

3. Scrape off excess sugar mixture with spatula.

4. Unmold at once onto cardboard placed upside down over mold. (For Easter eggs don't forget to cut off tapered ends.) And scoop out wet sugar from center of egg.

5. Dry for 5 hours (longer in humid weather). Or place in 200 degree oven for 5 minutes.

Please note: Sugar molds may be obtained at local party stores and cake decorating supply shops. Use Royal Icing for glue and decorations.