Whisk powdered egg whites and water until foamy.

Add vanilla and corn syrup; whisk until blended.

Gradually add powdered sugar, mixing until a firm paste forms.

Dust a jelly-roll pan with cornstarch.

Knead the sugar paste in cornstarch until smooth and pliable.

Roll the dough into a ball, wrap in plastic, and refrigerate until chilled.

Form the dough into round balls, about the size of a small fist.

Sculpt each ball into a skull shape.

Use thumbs or a knife to sculpt eye and nose hollows.

Whisk powdered egg white and water for the icing until foamy.

Add powdered sugar and beat until smooth.

Divide the icing into two bowls.

Add red food coloring and cinnamon extract to one bowl; mix.

Add blue food coloring and peppermint extract to the other bowl; mix.

Fill pastry bags with icing.

Decorate the skulls with icing.

Allow the skulls to dry completely (several hours to 48 hours).

Melt white chocolate in a double boiler for additional decoration.

Pour melted chocolate into molds (optional).

Freeze molds until the chocolate hardens.

Remove chocolate candies from molds.