INGREDIENTS
500 g Isomalt
5 g Water
q/s Sosa Eucalyptus aroma
q/s Sosa Dry-sec
ELABORATION
Mix sugar and water in a saucepan.
Heat gently until melted.
Add the flavour.
Use a blender with cuted ends until it forms a thick thread.
Start spinning.
Keep in an airtight container with dry-sec.
