Homemade cotton candy
Votes: 28
Time: 25 min.
Complexity: average
Servings: 10
Complexity: average
Servings: 10
Remember that you're working with hot sugar—keep a bowl of cold water handy in case any sugar gets on your skin. It's best to prepare the cotton wool in dry weather, as moisture will cause the sugar to melt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups granulated sugar
- 1.3 cups corn syrup
- 1 tbsp. plus 2 tbsp. water
- Flavored oil
- Paste food coloring
- Vegetable cooking spray
We recommend
Cooking the dish according to the recipe:
- To make cotton wool at homeYou'll need wire cutters and an old, inexpensive whisk. Cut off the rounded ends of the whisk. Space the prongs evenly. You'll also need an open space to prepare the cotton wool. At home, cover the floor with a cut-up garbage bag. Secure two long wooden spoons with something heavy so they extend beyond the edge of the kitchen counter.
- In a 1.9-quart heavy-bottomed saucepan, combine the sugar, corn syrup, and water over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 160°C (320°F)—this is called the cracking stage (sugar becomes brittle when exposed to a cooler surface). Remove from the heat and carefully pour into a medium microwave-safe glass bowl. If left in the saucepan, the sugar will continue to cook and turn dark brown. A glass bowl will keep it cool. I place a towel under the bowl to prevent it from tipping and to protect my hands from the hot glass. (The sugar will remain liquid enough to work with for about 10 minutes. Then it will begin to thicken. If this happens before you're done, simply microwave the bowl for 3-5 minutes, or until the sugar is liquid enough again.) If you plan to color or flavor the sugar, do so now.
- Dip the whisk teeth into the hot sugar. Let it drip for 1-2 seconds until the sugar threads become a uniform consistency. Then, swirl the whisk over the raised wooden spoons—the sugar threads will easily fall to the spoons' surfaces. Hold the whisk 30-45 cm above them. Use long, sweeping movements and work quickly. Gather the cotton candy and roll it, placing it on paper rolled into a long, thin cone—similar to how cotton candy is served at carnivals; or serve it plain. If you need to store the cotton candy for several hours, place it in an airtight container. The sugar will melt in a humid environment.
Author of the recipe - Jacques Torres is a famous French pastry chef and chocolatier.
Categories:
recipe / Festive dishes / Desserts / Candies
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