How can I safely store or dry wet sugar?
You shouldn't have any problem. Bacteria need sufficient water to survive, a few drops wetting the sugar are not sufficient for them. As far as I'm aware, even old-style jam (1 part fruit to 1 part sugar, boil some of the water out) is shelf-stable. 

Even if you are close to the limit, it's still not too concerning. The good news is that, when you preserve something with sugar, and get a bit too low on the sugar, it's not bacteria that colonizes it first, it's mold. The mold can be toxic on its own - but it's nicely visible. 

So, as long as you don't have a sticky mass and see mold growing on it, the sugar should be safe. It can be hard to work with though - we have an old question on getting lumped-together brown sugar out of the container, if you need it.