Each of the following recipes will yield 18-20 sugar cubes if working with a small candy mold*, such as the star-shaped mold that I used.

blue curacao sugar cubes

1. Combine the sugar and 1 teaspoon blue curacao in a small bowl. Mix until it has an even, crumbly texture similar to slightly damp sand. Add an extra ¼ – ½ teaspoon of curacao as needed.
2. Add a heaping teaspoon of sugar to each of your molds and firmly press down. Use the back of a knife to scrape off any excess.
3. Allow to set at room temperature for at least 1 hour* and up to 8 hours before transferring to an airtight container.

coconut sugar cubes

1. Combine the sugar, 1 teaspoon water and ¼ teaspoon coconut extract in a small bowl. Mix until it has an even, crumbly texture similar to slightly damp sand. Add an extra ¼ teaspoon of water as needed.
2. Add a heaping teaspoon of sugar to each of your molds and firmly press down. Use the back of a knife to scrape off any excess.
3. Allow to set at room temperature for at least 1 hour* and up to 8 hours before transferring to an airtight container.

hibiscus sugar cubes

1. Pour the hot water over the dried hibiscus flowers and allow to infuse until the mixture comes to room temperature. Discard the hibiscus.
2. Combine the sugar and 1 teaspoon of the hibiscus-infused water in a small bowl. Mix until it has an even, crumbly texture similar to slightly damp sand. Add an extra ¼ – ½ teaspoon of hibiscus water as needed.
3. Add a heaping teaspoon of sugar to each of your molds and firmly press down. Use the back of a knife to scrape off any excess.
4. Allow to set at room temperature for at least 1 hour* and up to 8 hours before transferring to an airtight container.