DIY Sugar Cubes

Prep Time 5

Servings 11 sugar cubes (depending on mold size)

In a small bowl, combine the sugar and water. Stir until the mixture reaches a damp sand consistency - slightly clumped and granular, but not dissolved or runny. If too wet, add a little more sugar.
Using a teaspoon, fill each mold cavity with the sugar mixture. Press down very firmly to pack it in. One teaspoon of sugar = one cube. Fill molds about halfway if they are deep.
Cover loosely and let dry at room temperature for at least 8 hours or overnight.
Gently flex the silicone mold to release the sugar cubes. Store in an airtight container at room temperature.

The damp sand consistency is the most critical step - the sugar should not dissolve in the water.
For colored cubes, replace plain water with a brewed herbal tea (hibiscus = pink, butterfly pea = blue/purple) or add one drop of gel food coloring to the water before mixing.
For flavored cubes, substitute water with rose water, orange blossom water, or lavender water.
For spiced cubes, mix a pinch of ground cinnamon, cardamom, or vanilla bean powder directly into the sugar before adding water.
Silicone molds are strongly recommended over rigid plastic for easy, clean release.
Stored properly in an airtight container away from humidity, sugar cubes keep for several weeks.