Mix isomalt with glucose and water and reduce to 170ºC.
Take off stove and add the colouring previously diluted in water, aroma and butter.
Do the same with other 2 colourings.
Spread out on an anti-adherent surface and let cool down until formable.
Work with heat lamp, stretching the caramel and form straps.
Swirl straps and stretch caramel.
Cut portions and form ribbons as explained in video.