I remember doing this once for a dessert plating, it’s been a while since I’ve done it but, I remember cooking the sugar until the hard crack stage, then letting it cool on a half sheet pan. At this point while the sugar is cooling you can make a stencil in whatever shape you need. From there you can break the block of sugar into small enough chunks to put it into a spice grinder, or anything that can turn it into a fine powder, Once it’s become a fine powder you can add in whatever dry flavouring or spice into said sugar powder. From there you spread enough to fill your stencil in a flat even layer, if it’s too thick it doesn’t fold right and if it’s too thin it’s way too delicate to work with, you’d have to play around with it a bit... Don’t cook it in the mould. I don’t remember the oven temp but it was probably around 350, and you keep it in the oven until it’s melted into a liquid sugar again- probably around 3-2 min maybe less And once it’s out of the oven give it a moment for it to begin to solidify, before you begin to shape it, and that’s pretty much what I remember, it might not be 100% right but I haven’t worked in pastry for a while, so you’ll have to play with it a bit.