Depending on your genetic predisposition, your body might be better equipped to process sugar as energy, or you might be more likely to store it as fat.  Think of this like you think of people with faster metabolisms vs. people with slower metabolisms.
Problem is, there’s a LOT more room for fat storage, and a lot less room to burn the sugar as energy.
In fact many tourist attractions sell their own cube sugar either from their own cube sugar parlor, from a little cute kiosk or even from an cube sugar truck that parks up nearby. All kinds of places do this, from medieval castles to animal and theme parks.
This gorgeous looking purple cube sugar was a cone treat I bought whilst visiting a brilliant outdoor spectacle in France. Stuntmen and actors dressed up as medieval knights fought each other whilst a medieval story played out behind them. Amazing!
As if all this wasn’t enough, I couldn’t stop thinking about what it would be like to fry that dough. If canned biscuit dough can produce a donut of passable quality, can you imagine what honest-to-goodness homemade biscuit dough would do? And what if that dough had the best qualities of both a good, buttery biscuit and a yeasted donut? I couldn’t help myself. I had to find out.
I was not disappointed. As soon as the first round hit the oil, I knew I was in for a treat. I could see the layers of dough puffing up into a crispy, tender, yeasty donut. I could smell the butter in the dough sizzling and taking on nutty, caramelized notes. When I cut into one, still warm, I could see every flaky layer. It looked like a poor-man’s cronut. And it tasted even better.
With 100’s of First Impressions Moulds to choose from you can create unique sugar cubes for any holiday celebration or themed party and can even colour your sugar using a gel colour.
Now, do you want to make the cube sugar by your hands? If so, just contact us. We can make your dream come true.