HOW TO MAKE SUGAR SHAPES / Moisten, color and flavor sugar, then shape in shallow candy molds.
METHOD Stir/moisten cup sugar, tb water; add/stir in bit color/flavor. Adding small amt color in increments. Should have texture of wet sand/clumps when squeezed in palm. If too dry, add small spoonfuls water til workable.
W/ spoon heap sugar into c/starch dusted mold; firmly press; compact well to hold together; take form of mold. brush or pastry scraper excess from tops. Dry completely at room temp, might take an hour to overnight to set—--depends on consistency of sugar, humidity, and depth/size of molds.
Alternately, micro 25-30 sec to speed drying. cool briefly, then gently flip out; set at room temp to dry, keep indefinitely airtight at room temp. careful packaging, they are brittle and can be scuffed or broken.
Variation: For an additional treat, omit flavoring; make with Vanilla Sugar, Lavender Sugar, or Lemon Sugar!