Sugar cubes add a little artistic touch to your brunch, tea or any other special occasion.
You can even make them yourself – no, seriously! They are super easy to make AND you can customize what you want them to look like for each occasion.
Plus, a custom batch make great gifts for those fellow tea lovers.
How to Make Your Own Sugar Cubes
1. Coloring your sugar.
Sure, you can make your sugar cubes with just plain white sugar, but wouldn’t coloring it be more exciting?
It’s easy. Here’s how:
Extra Fine Granulated Sugar
- Pour the amount of sugar you want to make into cubes into a mixing bowl.
- Slowly and carefully add the food coloring into the sugar a drop or two at a time.
- Rub the coloring into the sugar with your hands until all the sugar is coated. (You may want to use rubber gloves to protect your hands.)
- If the color is too light, add more coloring. If the color is too dark, add more sugar. Then repeat step 3.
Other ideas to use colored sugar:
- Line the rim of a glass or cup for a sophisticated, fun look.
- Sprinkle onto the tops of cupcakes, cakes, sugar cookies, yogurt and ice cream.
- Liven up pancakes or waffles by sprinkling on colored sugar as the last step.
2. Flavoring and Shape Your Sugar
You can do this at the same time you do your coloring, but you don’t have to.
When you’re ready to make your sugar cubes grab your colored sugar (or your plain white) and follow these directions:
1 1/2 cups colored (or white) extra fine sugar
1 teaspoon of flavoring (vanilla, cherry, almond, orange, maple, coconut, strawberry, spearmint, peppermint, etc.)
3 teaspoons of water
1″ to 1.5″ fondant cutters (or small cookie cutters)
- Combine the colored sugar, flavoring and water.
- Mix well until you have an evenly blended color. The texture should be like wet sand, not drenched. If it’s too wet, add more sugar. If it’s too dry, add 1/2 teaspoon of water at a time until it reaches the perfect consistency.
- On a wax papered surface, tightly pack the mixed sugar into the fondant cutters.
- Immediately after the packing is complete, carefully pop out the sugar cube onto the wax paper.
- Allow shaped sugar cubes to dry for at least an hour, then move to a drying rack.
- Over the next 24 hours, flip sugar shapes several times to allow for even drying.
- They are done once you can gently squeeze the sides without breaking them.
- Store in an air tight container for 2 weeks. Or just freeze them.
Did you know you can make chocolate sugar? Yup, we said chocolate. Just add 2 teaspoons of cocoa powder to 1 cup of extra fine sugar and blend in a food processor for about 20 seconds.
Or you can make mint sugar. Combine 1/4 cup packed fresh mint leaves with 1/2 cup extra fine sugar and blend in the food processor until the leaves are finely chopped. This is great in iced tea, by the way.
It would be worth seeing if either of these two flavored sugars could be made into sugar cubes too. We’ll let you try that part. 😉
Do you have any additional sugar cube tips or tricks?