If you are American, then your Thanksgiving is on its way. If like Saucy, your Canadian Thanksgiving is long gone... then file this idea for next year. Making your own sugar cubes in fancy shapes is easy and can be done for any season if you have the right molds!
Saucy has all of her Auntie's old chocolate molds... she's got a load of them. Simple shapes, seasonal ones, even tiny turtles to make her own chocolate pecan candies. For this project, she dug around until she found an autumn mold that had acorns and some sort of flower in it. The acorns are much cuter than the flowers.
It's easy: just measure a bit of brown sugar into a bowl (about 1/8 cup or so, those little holes don't hold much sugar) and add room temperature water, a few drops at a time, until it is wet but still quite granular. If you add too much, you'll have syrup. If the water is hot, you'll have syrup.
Don't grease the molds or spray them with non-stick spray - they should be clean and dry. Fill them with a little of the sugar mixture and pack each hole tightly. Use the back of a flat spatula or knife to level off the back of the mold when it's packed in as tight as can be.
Flip the mold right side up and tap the sugars out onto parchment or wax paper immediately. If you leave them in the mold to harden, they'll get stuck in there (hello... wet sugar?) and you'll have to rinse them away to get them out. Just gently tap them out and leave them to dry... about a day. Oh, and don't dry them on a paper towel, the water will be absorbed and the sugar will stick to the towel, you'll never lift it off nicely.
They're pretty and durable - you can package them up as hostess gifts or you can just have them on hand to offer your company tea.
Would you like one lump or two?