Turn plain sugar into fancy sugar cubes for Mother’s Day, Valentine’s Day, or any day you want to treat yourself to a proper afternoon tea. These are perfect for champagne cocktails, too!

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The sugar cubes will be very delicate at first, and you need to leave them alone to let them dry. They dry firm in less than an hour, and then you can set them out on a tray or in a bowl. The plain ones will keep indefinitely, but the ‘flavored’ ones will not last as long because the scent and flavors will eventually fade.

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This project is super-duper easy, even your toddler can help. You can use them to fancy-up your own cup of tea, or add them to a breakfast-in-bed tray. And sugar cubes are essential for a celebratory champagne cocktail.

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Greetings from Down Under, this is such a sweet idea (excuse the pun). I would love to surprise my family & friends with these cute sugar shapes. I have two silicone molds a star shaped & a heart shaped. I saw in some of the comments that this can be done by hand & I was wondering if caster sugar can be used or should I just stick with normal granulated sugar?

If you’re making plain sugar cubes you can do this in a bowl with a spoon, but be sure to get all the sugar evenly moistened. It should have the consistency of damp or wet sand. I actually use my trusty Cuisinart mini food processor to blend up the sugars because it does a quick, even job. You’ll definitely need the processor if you’re doing some flavored sugars, like lemon or mint.

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These homemade sugar cubes are a really straightforward, simple project, it shouldn’t cause you any trouble at all. Whether you’re treating mom, or just kicking back with friends, the only thing you have to decide is…one lump, or two?

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The first sugar cubes were made in the early 19th century, invented by Jacob Rad, a German businessman who was looking for a way to make it easier to measure and transport sugar. Rad’s sugar cubes were made by mixing sugar with a small amount of water and then pressing the mixture into small cube-shaped molds. The cubes were then dried and packaged for sale. They were made with the exact same process we’ve used today.

“Oh my goodness, these are adorable, Sue. My daughter and I were at a French patisserie the other day and she asked me how sugar cubes are made. I am pinning this and getting her to make them!” ~Julia

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Flip the mold over and voila! – you’ve got perfect little sugar bon bons. There is no trick to these at all, the sugar falls right out of the molds. The only thing you have to do is make sure to mold your sugar while it is still damp. If you mess up, just scoop up the sugar and remold it!

My idea of heaven is sitting down to a proper afternoon tea, and I’m lucky enough to have experienced some of the world’s best, from Claridges in London to The Ritz Paris and The Plaza in New York City. When I lived in Los Angeles we’d hit up the Langham Hotel in Pasadena to get our high tea fix. But most of the time, let’s face it, when I get the urge for a late afternoon tea break I’m doing it myself. From homemade scones and clotted cream, to easy tea cakes and sandwiches I’ve always loved teatime recipes. Today I’ll show you one of my favorite finishing touches to the perfect tea: homemade sugar cubes!

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Press down firmly so the sugar gets into all the parts of the mold, especially if you’re using a decorative mold like I did. Remove any excess sugar from the surface of the mold with a bench scraper.

The invention of the sugar cube was revolutionary for the time, as it allowed for more precise measurements of sugar in recipes and made it easier to transport and store sugar. Sugar cubes became popular in Europe in the mid-19th century and were first introduced to the United States in the 1870s.

Plain sugar makes adorable and versatile sugar cubes that will last indefinitely, and I’m guessing most of you will be happy with plain sugar. But if you’ve got the creative urge, you can definitely embellish…