Author: story of a kitchen (doubled from recipe on the Serious Eats website)
Recipe type: dessert
Prep time:
Total time:
Ingredients
½ cup turbinado sugar
½ teaspoon water
¼ teaspoon rosewater
¼ teaspoon vanilla extract
a small ice cube tray and small aspic cutters, like mine (or small candy molds)
Instructions
Combine the sugar and water until the texture is even. The sugar should still be crumbly, just slightly moistened. If it is watery, you have put in too much water and should add more sugar.
Measure about 1 heaping teaspoon per cube (this depends on your candy mold sizes) and press the mixture down firmly into each mold.
Let the cubes sit at room temperature overnight to harden, then remove from molds. Store in an airtight container at room temperature for up to two years.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/homemade-sugar-cubes/