Zest 1 small orange, you can use whatever type you have on hand, be sure that it is organic or at least wash the peel very well before zesting.

In a large bowl combine granulated sugar, maple extract, and orange zest mixing them all together evenly.

You must add water slowly so that you don’t just create a puddle of sugar water and the best way to do this is to use a clean spray bottle and add just a bit at a time. Spray, stir, spray, stir until the sugar is just slightly damp and will hold together when you press it.

Now, spoon it into your mold, be sure to get it in the corners and fill each cavity pressing them firmly into place. You may want to use a teaspoon measure so that you know how much is in each cube. 2 teaspoons is a good size for each one, even if it means you don’t fill your mold quite full.

Set your sugar cubes aside to dry for several hours, I usually just let mine harden overnight to be sure.

Pop them carefully from the mold and store them in a pretty airtight container, they will last just like regular sugar would.