1 cup sugar [ the best quality pure cane you can afford]
2 T. water
1 tsp. clear vanilla extract
3 drops good quality essential oil [I love lavender}
1 OR 2 drops food color [optional]
Mix the ingredients with a fork. Try to remove the clumps of sugar and make a smooth mixture. If clumps of sugar remain, continue mixing to remove them. The sugar is ready when it retains it shape when lightly pressed.
Line a baking pan with parchment paper. You can use a bread pan, a loaf pan, or any type of glass or metal pan that is oven safe.Sharper corner pans work best.
Pour the sugar onto the parchment paper. Pack the sugar into the base of the pan very tightly with a spatula or another tool that is stiff and flat. The height should be similar to a commercial sugar cube, around 1/2 an inch.