Cotton Candy Recipe


Nutrition

Cal/Serving: 508
Daily Value: 25%
Servings: 8

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs133g44%
Fiber0g0%
Sugars111g0%
Protein0g0%
Sodium101mg4%
Calcium8mg1%
Magnesium1mg0%
Potassium3mg0%
Iron0mg0%
Zinc0mg1%
Phosphorus0mg0%
Vitamin A0IU0%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Cotton candy
Tina Rupp

Or candy floss! Or fairy floss! Or Papa’s beard! Personally, I prefer “candy floss,” the British appellation, because it conjures a host of potential nightmares for dental technicians; while I have the utmost respect for those lovely people, there’s the evil gnome in me that would love to see “candy floss” in the dental hygiene aisle just to vex them. “Fairy floss” is a perfectly scrumptious name, and it pleases me immeasurably to think of burly, stubbly Aussie blokes ordering up “fairy floss” for their sweet little children. And speaking of stubble, who in the hell thought it was a good idea to call something you wrap on a stick and eat “Papa’s beard”? Regardless of what other people call it, it’s heaven on earth. Just not to a dentist.

INGREDIENTS

  • 4 cups (800 grams) sugar
  • 1 cup (240 milliliters) corn syrup
  • 1 cup (240 milliliters) water
  • ¾ teaspoon (1 ½ grams) salt
  • 1 teaspoon (5 milliliters) raspberry extract (or any flavor you like)
  • 2 drops pink (or any color) food coloring (optional)

DIRECTIONS

Cover 8 cardboard paper-towel tubes with parchment (I just loosely tape the parchment onto the tube). Set aside. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming.

In a large, heavy saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir until the sugar is melted. Clip on a candy thermometer, stop stirring, and heat to 320 degrees Fahrenheit (160 degrees Celsius). Pour the molten liquid into a shallow heatproof container. Add the extract and food coloring (if using) and stir well. Line your work table with parchment. I also spread parchment on the floor around the table to catch any stray bits of flying sugar.

Dip your decapitated whisk into the sugar syrup and hold it over the pot to let the sugar drip back into container for a second. Holding the whisk a foot (30 centimeters) above the parchment, swing the whisk back and forth so that thin strands of sugar fall on the paper. Repeat this a few more times until you have a nice nest of spun sugar.

Need extra help? Visit Gesine's blog site for troubleshooting tips.

Recipe Details

Makes 8 cotton candies

Note: We all know you make cotton candy with that big round drum thingy with air shooting through it. It’s a very specialized piece of equipment, made just for cotton candy production. To make cotton candy at home, you also need a very specialized piece of equipment: a decapitated whisk. With a wire cutter, snip the tines at the end of a wire whisk so you have straight metal branches. This will not yield quite as feather-light a result as the carnival iteration, but it’s pretty damn close, and you won’t have to invest thousands of dollars in eclectic machinery.

 

Adapted from “Sugar Baby” by Gesine Bullock-Prado (Abrams, 2011).

Servings: 8

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