Whether you love a sugar cube in coffee , tea , or champagne. This is a great recipe for a cheaper, healthier, and more glamorous sugar cube...Oh...and did I say DELICIOUS!!!!
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.
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.
- If you want sugar pieces that aren't shaped like cubes, pour the sugar into oven-safe candy molds or muffin tins.
- If you have candy molds that aren't oven safe, you can still use them. Pour the sugar into the molds and use a spatula to flatten the tops. Instead of putting the molds in the oven, cover them loosely with parchment paper and leave them on the counter overnight. They'll be hard by morning.
Score the sugar. Using a knife, cut the sugar sheet into cubes of the size you want. Try to cut neat, even squares. Do not forget this step; if you do, you will end up with a sugar block, rather than sugar cubes.
Put the pan in an oven preheated to 120°C or 250°F. Set a timer for 1 hour.
Remove the pan of sugar from the oven. After one 1 hour, take the pan out and let the sugar cubes cool for at least 10 minutes.
Break up the cubes. Pull the sugar cubes out of the pan and break them apart with your hands or something smooth like a knife. If cut properly, they will break fairly easy.
Store the cubes. Put the sugar cubes into an airtight container for future use. Or, pop them into your coffee or tea right now and enjoy.
HAPPY NEW YEAR!!!