Caramelize the sugar, mix with the water until smooth.
After cooling, beat with the eggs until thick and creamy.
Melt potash in milk, add to the sugar foam with the liquid honey and work together with the other ingredients except candy.
Cover and place in a cool cellar for eight days.
Add the rock candy, then knead one more time. Roll out to about 2 to 3 cm thick and cut into strips 3 by 9 cm.
Brush with egg white Bake at 160 °C hot air for 30 minutes.
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