Celebrate Mother’s Day the Mary Poppins way with a spoonful of sugar in your tea! This no-cook recipe for pink sweethearts utilizes natural beet juice instead of artificial food coloring, but you can substitute any color of juice you like. Plus, they’re really easy to make and mold into any shape you desire. They’re a “supercallifragilisticexpialidocious” alternative for decorating your baked goods as well, because they contain no corn syrup. It only takes a matter of minutes to mix and mold, then let them dry overnight. They are “practically perfect in every way”.
- 2 cups granulated sugar (I used evaporated cane juice)
- 3 teaspoons water
- 1 teaspoon bottled beet juice (or other juice… or gel food color + 1 teaspoon water)
+ flexible silicone molds in your choice of shape
Gather the ingredients, and measure them precisely.
Mix them together very well, until the pink color is evenly distributed.
Use spoons to dispense the sweet mixture into each well of the mold. Pack it down tightly, flattening the top with the back of a spoon. (This recipe filled two of my heart molds.)
Let them sit out to dry overnight, and unmold them gently in the morning. Keep them stored in an airtight container until you’re ready to use them.
Here they are at the Spring Garden Mother’s Day Tea.
One must be allowed to indulge in girliness every once in a while.
These are so much cuter than plain little squares of white sugar.
So how about you… one lump, or two?
“In every job that must be done, there is an element of fun. You find the fun, and – snap – the job’s a game!” –Mary Poppins