Szaloncukor (Hungarian Christmas tree candy)

Step 1: Line an 18 × 12 cm tray with baking paper for the jelly. Whisk ⅛ oz agar-agar powder with 4 oz granulated sugar in a small pan, then whisk in ¾ cup apple juice and 3 ½ oz raspberry purée.

Step 2: Bring to the boil over a medium heat, whisking, and boil for 2 minutes so the agar fully dissolves. Stir in 1 tbsp lemon juice.

Step 3: Pour into the tray to about 1.5 cm deep and leave at room temperature for 1 hour, until firm enough to cut cleanly.

Step 4: Meanwhile, wet a marble slab or a large heatproof tray with cold water. Put 14 oz caster sugar, ½ cup water and 1 ⅜ oz glucose syrup in a heavy pan and stir over a medium heat until the sugar dissolves.

Step 5: Boil without stirring, washing down the sides with a wet brush, until the syrup reaches 250°F, the soft-ball stage.

Step 6: Pour the syrup onto the wet surface and leave it untouched until it cools to about 113°F, warm but comfortable to touch.

Step 7: Work it with a metal scraper, folding the edges into the middle in a figure of eight. After 5–10 minutes it suddenly turns white, opaque and firm. Add 1 tsp vanilla extract and knead by hand until smooth.

Step 8: Cover the fondant and let it rest for 30 minutes. Then knead 2 ⅛ oz desiccated coconut into half of it.

Step 9: Cut the jelly into 2 × 3 cm bars. Roll the plain fondant out 5 mm thick, cut pieces to wrap round each jelly bar and pinch the seams closed. Roll the coconut fondant into bars the same size.

Step 10: Melt 10 ½ oz dark chocolate with 1 tbsp coconut oil over a pan of barely simmering water until smooth, then take off the heat and let it cool for 5 minutes until just warm.

Step 11: Dip each candy with a fork, tap off the excess and set on baking paper. Leave in a cool room for 30 minutes, until the chocolate is set and glossy.

Step 12: Wrap each sweet in foil, then in a strip of tissue paper with fringed ends, and tie a loop of thread to hang it on the tree. They keep for 3 weeks in a cool, dry room.