Remember the crunchy sugar? Well, it was a mistake to put it in the sugar shaker. The hole was too small, so it didn’t pour out easily, and then after a couple of days it became one solid lump in the shaker. Fine. You wanna lump up? I’ll lump you up but good!
I looked this up on the internet, and thankfully someone said that you don’t need a lot of water. From my scientific eyeballing, I think I have about a third of a cup of sugar, and I only used about half of what’s in that shot glass. You just stir it up, and when it looks kinda dry, stir it some more. It should look like loose beach sand. (Like I know what that is – living in Nebraska. I haven’t seen an ocean in 14 years.)
Now, I tried doing this in a mold and it was a complete disaster. It stuck inside and wouldn’t come out. This was the easiest way. Pack it into a spoon (mine are half-spheres) and drop onto some waxed paper. I rinsed the spoon out between packings so the sugar wouldn’t get stuck. Let ’em dry a couple of hours, flip – let ’em dry a couple more.
(If I were super-cool, I could have done this.) There. Ten minutes of effort and I have days worth of tea sweetening! Ha ha, sugar. I guess I showed you.