How to Make Sugar Cubes (+ Infused & Floral Sugar Cubes)
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Have you ever wanted to know how to make sugar cubes from scratch? Homemade sugar cubes are seriously easy to make and so much fun to customize! They make a great homemade gift, or stash a jar in your tea cupboard for later!
I had no idea you could make your own sugar cubes until a few months ago when I saw people making them in a Facebook Group. They looked so pretty, and I just had to try them! Once I did, I realized there are so many options here.
From regular sugar cubes with just plain white sugar to floral sugar cubes with dried flowers and herbs, you can easily make beautiful, useful sugar cubes to sweeten cocktails, teas, coffees, and more.
If you love infusing projects, learn how to make vanilla sugar or make a batch of this floral lavender sugar! You may also enjoy making your own cardamom extract or lavender extract.
Why make sugar cubes?
Since you can easily buy sugar cubes at the store, why on earth would you bother making your own from scratch? That’s a good question. Really, why not? I like to make my own pantry staples, from brown sugar to baking powder, so this is just another one.
Plus, I have to say it’s quite fun. It’s so easy, and the little cube shapes are absolutely adorable. It’s also a nice way to make something extra special for yourself (or a loved one). Dropping a little cube of homemade vanilla sugar feels so nice!
Plus, the flavored sugar cubes can really take your cocktails or teas over the top. You’d have to pay lots of money to get custom herbal sugar cubes online or at a fancy shop, but they cost just pennies if you make them at home!
Why you’ll love these DIY sugar cubes
- EASY TO MAKE – On a basic level, this can be just a two-ingredient recipe. You don’t need many supplies besides a candy mold and an oven or dehydrator.
- GREAT GIFT IDEA – Imagine packing up little jars of homemade sugar cubes for a tea party or a bridal shower. They’d be great for cocktail lovers or as a holiday gift, too!
- CUSTOMIZABLE – The basic recipe uses sugar and water, but you can easily adjust that with a variety of different extracts, zests, floral waters, and more!
- READY QUICKLY – Most sugar cube recipes call for letting the cubes dry overnight, but this version is ready in just about an hour or two! It’s perfect if you need them right away.
Equipment
Ready to make your own sugar cubes? You just need a few simple supplies:
- Sugar cube mold (this one is a little shorter than an actual cube), a mini ice cube tray, or any other shapes
- Small mixing bowl
- Spoon
- Bench scraper (optional)
- Dehydrator or oven with a sheet pan
Ingredients
- Sugar – For basic sugar cubes like the ones in the store, just use regular white sugar. You can also use brown sugar or infused sugar like my lavender sugar or vanilla bean sugar!
- Water – You just need a little liquid to help the sugar clump together. I usually use regular water, but you can also use vanilla extract, orange blossom water, rose water, and more.
- Add-ins (optional) – If you’re making herbal or floral sugar cubes, you might also want to add dried lavender buds, crushed rose petals, etc. Try adding lemon zest or even a drop of food coloring!
How to Make Sugar Cubes – Step-by-Step Instructions
- Add all ingredients to a bowl and stir well to combine. Add more water if needed until it has the texture of wet sand (I found 2 teaspoons of water and 1 cup of sugar to be just right). It should clump if you squeeze it.
- Press sugar mixture into the silicone mold. Start in one area and press down with your fingers to compress the sugar. Continue pressing until you’ve filled as many cubes as you can.
- Use the bench scraper to flatten the backs of the cubes.
- Place the sugar cube mold either in the dehydrator at 135 F or on a sheet pan in the oven at the lowest temperature it can handle (usually 170). Place a wooden spoon to keep the door from closing all the way.
- Let the sugar cubes dry until hard (1 hour in the oven or 2 hours in the dehydrator).
- Gently remove the sugar cubes from the mold over a sheet of parchment paper. If they are still soft at all, place the entire tray back into the oven or dehydrator until they are firm to the touch.
- Once fully dried, let the sugar cubes cool to room temperature, then store them in an airtight container in a cool, dry place.
- Serve and enjoy!
Storing
Just like any type of sugar, the cubes should be stored in an airtight container like a mason jar. Otherwise, it will absorb moisture from the air and become soft.
How to Use Homemade Sugar Cubes
Keep it simple, and use these cubes to sweeten your morning coffee or try these ideas!
- Serve them at tea parties
- Stir them into a cup of tea
- Give them as gifts for a bridal or baby shower
- Display them at your next cocktail party to sweeten your drinks
Tips
- Start with less water. If you add too much water, you’ll need to compensate by adding more sugar. It’s easier to start with just 1 teaspoon of water and then add a little bit more only if needed. Every location has different moisture levels so you may need more or less depending on where you live (I’m in western Washington).
- Dry them out. There are some versions out there that call for just letting the silicone molds sit out overnight. There are also tons of people wondering why their sugar cubes are soft! You need to dry them out. This will preserve the shape and make them like the hard little sugar cubes from the store.
- Adjust the drying time. If you use larger molds or extra add-ins like lavender buds or vanilla beans, you may need to let the mixture dry longer.
- Make handmade labels. Giving these as a gift during the holiday season? Be sure to jar up the sugar cubes and attach a handwritten label!
- Use a food processor. If you’re adding any dried flowers or herbs, just blend everything together in the food processor! The little pieces will become very fine so that you won’t get big clumps of dried flowers in your tea.
- Get the right sugar. This recipe calls for regular white sugar, also called granulated sugar here in the US. You can also use caster sugar, but avoid using powdered or confectioner’s sugar. Brown sugars, including turbinado and demerara, can also be used.
Different Varieties to Try
Lavender Sugar Cubes
Use lavender sugar and water, or make your own infused lavender water by letting the water steep with about a teaspoon of dried lavender buds for a few hours. This version is great with some Meyer lemon zest or orange zest, too!
Homemade Vanilla Sugar Cubes
There are a few methods here! I used my homemade vanilla sugar with water, but for an even stronger vanilla scent, you can use your homemade vanilla extract for the liquid and scrape in the seeds of another vanilla bean! They’ll taste absolutely heavenly.
Lemon Sugar Cubes
Add the zest of 1-2 lemons or replace the water with lemon extract. This would be lovely with some herbs, like just a bit of fresh rosemary or mint!
Brown Sugar Cubes
Start with regular brown sugar and just 1 teaspoon water. The brown sugar already has extra moisture, so this should be plenty!
Herbal Sugar Cubes
Feel free to add a little bit of fresh sage or rosemary with some citrus zest! They’ll taste amazing with the sweetness of the sugar. You don’t need much, either. A little goes a long way.
Floral Sugar Cubes
Start with a base of white sugar and replace the water with floral waters, like orange blossom water, rose water, etc. Stir in some crushed dried flowers as well (1-2 tsp).
Make sure the water you’re using is made for consumption (not skincare). I don’t recommend adding essential oils, as those are not always intended for internal use.
FAQs
You just need ordinary water to make sugar clump! Start by mixing sugar with a bit of water until it has the consistency of wet sand. Then, press it into a mold and let it dry at a low temperature in the oven or dehydrator until the cubes are dry to the touch. That’s it!
If you’re letting your sugar cubes air dry instead of drying them in the oven or dehydrator, you’re likely going to end up with softer sugar cubes. That doesn’t mean that they won’t hold together, but they’ll be crumblier. I prefer to place the entire silicone mold into the oven or dehydrator for 1-2 hours (at a very low temperature). This will dehydrate the sugar very quickly, so it’s great if you need them in a hurry!
Don’t forget to compress the sugar as well. If there is space between the sugar crystals, they’ll be more likely to break during storage.
I haven’t tried this method, but here’s what I would do. I’d line a square baking pan with parchment paper, then press the sugar down flat using the back of a measuring cup to make it even. Then, use a knife or bench scraper to form cube-like shapes by cutting the compressed sugar into a grid. Bake or dry like normal! I haven’t tested this, so I’m not sure how it will work, but this is what I’d try. You can also individually compress each cube, but that would take a very long time!
It’s much, much easier and faster to grab a mold. They don’t have to be cubes, either. I’ve found little truffle molds for $1 at craft stores before.
Related Recipes
- How to Make Whipped Honey
- Coffee Extract
- Cinnamon Extract
- Vanilla Pear Liqueur
- Lavender Liqueur
- Vanilla Infused Maple Syrup
Homemade Sugar Cubes (DIY Sugar Cubes)
Equipment
- Sugar cube mold (this mold is a little shorter than a full cube)
- small mixing bowl
- spoon
- Bench scraper optional
- Dehydrator or oven with a sheet pan
Ingredients
- 1 cup granulated sugar, (or infused vanilla sugar or lavender sugar, etc)
- 2 tsp water, (or extracts)
Instructions
Make the Sugar Mixture
- Add all ingredients to a bowl and stir well to combine. Add more water if needed until it has the texture of wet sand (I found 2 teaspoons of water and 1 cup of sugar to be just right). It should clump if you squeeze it.
Fill the Molds
- Press sugar mixture into the silicone mold. Start in one area and press down with your fingers to compress the sugar. Continue pressing until you’ve filled as many cubes as you can.
- Use the bench scraper to flatten the backs of the cubes.
Dry & Store
- Place the sugar cube mold either in the dehydrator at 135 F or on a sheet pan in the oven at the lowest temperature it can handle (usually 170). Place a wooden spoon to keep the door from closing all the way.
- Let the sugar cubes dry until hard (1 hour in the oven or 2 hours in the dehydrator).
- Gently remove the sugar cubes from the mold over a sheet of parchment paper. If they are still soft at all, place the entire tray back into the oven or dehydrator until they are firm to the touch.
- Once fully dried, let the sugar cubes cool to room temperature, then store them in an airtight container in a cool, dry place.
- Serve and enjoy!
Notes
- Start with less water. If you add too much water, you’ll need to compensate by adding more sugar. It’s easier to start with just 1 teaspoon of water and then adding a little bit more only if needed.
- Dry them out. There are some versions out there that call for just letting the silicone molds sit out overnight. There are also tons of people wondering why their sugar cubes are soft! You need to dry them out. This will preserve the shape and make them like the hard little sugar cubes from the store.
- Adjust the drying time. If you use larger molds or extra add-ins like lavender buds or vanilla beans, you may need to let the mixture dry longer.
- Make handmade labels. Giving these as a gift during the holiday season? Be sure to jar up the sugar cubes and attach a handwritten label!
- Use a food processor. If you’re adding any dried flowers or herbs, just blend everything together in the food processor! The little pieces will become very fine, so you won’t get big clumps of dried flowers in your tea.
- Get the right sugar. This recipe calls for regular white sugar, also called granulated sugar here in the US. You can also use caster sugar, but avoid using powdered or confectioner’s sugar. Brown sugars, including turbinado and demerara, can also be used.
