Classic szaloncukor, Hungarian Christmas tree candies

Directions

1. Mix the sugar with the water until it starts to thicken. Form a small loop with a thin wire, dip it into the mixture, and try to blow a bubble, similar to blowing a soap bubble. If a bubble forms, the texture is correct. ⏱ ≈ 30 min
2. Pour servir, place the mixture in a clean porcelain dish, lightly moisten it with water, and refrigerate. ⏱ ≈ 2 hr
3. Once it has cooled, work it with a wooden spoon until it forms a smooth, creamy paste. Divide it into portions according to the number of flavors you want to use. ≈ 3 min
4. Incorporate the herbs into each component. Then, knead the dough until it is pliable, and spread it evenly on a cold baking sheet to a thickness of 1.5 to 2 cm. ⏱ ≈ 20 min
5. When frozen and firm enough to cut, cut them into small rectangles or cubes using a damp knife. You can also coat them in chocolate if you like. ≈ 8 min
6. Cut out pieces of tissue paper and colorful wrapping paper to the desired size, fray the edges, and then wrap the candies. ≈ 8 min