DIY Edible Christmas Gifts: Espresso Sugar Cubes -Day 11
Espresso Sugar Cubes
Yield: 8 hours to set
Prep Time: 5min
Cook Time: 45min
Total Time: 50min
1 tablespoon + 1/2 teaspoon Instant Espresso
1 1/2 teaspoon of meringue powder
1 tablespoon + 1/2 teaspoon of hot water
1/2 cup of sugar
- Preheat oven to 250 degrees F. Meanwhile, in a large bowl, combine espresso powder, meringue powder, and hot water. Whisk until no lumps remain; let cool.
- Add sugar and whisk until the mixture resembles damp sand. Spoon half of the sugar mixture into a 90-compartment silicone mini-ice-cube tray. You can also use a glass rectangle pan and cut the sugar cubes into squares by hand.
- Using a rubber spatula, spread the mixture, pressing it tightly into the tray’s compartments. Scrape away any excess sugar mixture and return to bowl. Repeat with remaining sugar mixture and a second tray. Place trays on a baking sheet and bake for 40 minutes. Allow cubes to rest until hardened, about 8 hours, before carefully releasing from trays.