You have no items in your shopping cart.
Start by placing the entire jar of sanding sugar in the bowl of a food processor (This is about 1/2 cup of sugar)
Pulse until the sugar is more like a granulated sugar, 10 long pulses or so.
Place the sugar in a bowl and add 1/2 tsp of water.
Mix thoroughly until you have a texture like slightly damp sand. Press your finger into the mixture and it should hold the indentation. If if doesn't seem wet enough, drizzle in a few additional droplets of water.
Place 1/2 tsp. of sugar into each mold. Use your finger to press the sugar firmly into each cavity.
Then, use a spatula to skim off any excess sugar that's above the mold
Place a piece of wax paper on top of the mold and then place a sheet tray or a piece of cardboard on top. Grasp all three layers at the same time and flip the mold over. Gently lift the mold to release the lips. You may have to tap the cavity gently if any of the lips are still in the mold.
Some of the lips may crack when released. Don't sweat it, just put the sugar back into the bowl for the second batch. (Note: Before you start your second batch, make sure you wipe out your mold with a dry paper towel)
Let the sugar molds dry without being moved for 5 hours or overnight until they are totally dry. Then, place them on your favorite cupcake or treat to create an edible accent.