Fancy Sugar Cubes

 

plastic candy or bon bon mold

 

plain sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp water

 

lemon sugar cubes

 

1/2 cup plain granulated table sugar

rind from 1/2 lemon, I use a serrated vegetable peeler to thinly peel the rid off, just the yellow, not the bitter white part

 

rose sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp rosewater

touch of gel paste food coloring, optional

 

For the plain sugar cubes, put the sugar into the bowl of a small food processor and add the water. Process until the sugar is uniformly moist, this will just take about 30 seconds. For the lemon sugar, put the sugar into your processor. Add the lemon rind and process until the rind is completely incorporated into the sugar and it is a pale yellow. I give the small machine a little shake now and then to redistribute everything. You don’t need the water for this one because the rind adds the moisture. For the rose sugar cubes, process the sugar with the rose water. Spoon the moist sugar into plastic molds and press in firmly. Use the pads of your fingers to really make sure you’ve packed it in. The processor will have ‘fluffed up’ the sugar which is why you need to pack it down. To invert the mold you can either do it directly onto a flat surface like your counter top, or you can place something firm and flat over the mold, and invert the mold and the surface together, Gently lift the mold so you don’t disturb the delicate impressions. Let them sit for at least 30 minutes, or up to an hour. They will be firm enough to handle and even stack, carefully.  Plain sugar cubes will last indefinitely. Flavored sugar cubes should be used asap. Check the post for further details, photos, and tips. Notes: If you are having trouble with your sugar cubes not holding together when you un-mold them you can increase the moisture by a small amount. Make sure you have packed them into the mold firmly.