Cotton Candy Recipe

Prepare Work Area

Clean and dry a flat surface or large baking sheet. Have paper cones or wooden sticks ready. If using a dedicated cotton candy machine, read machine safety instructions and plug it in so it warms as you prepare sugar. If making by hand (see alternate method), line a rimmed baking sheet with parchment.

Combine Ingredients

In a small saucepan, combine 1.5 cups granulated sugar, 2 tablespoons light corn syrup, 2 tablespoons water and a pinch (0.25 tsp) of salt. Stir gently to combine—do not splash onto sides of pan.

Dissolve and Heat

Place saucepan over medium heat. Attach a candy thermometer to the pan (or use an infrared thermometer). Heat without stirring until the sugar dissolves and mixture reaches 320°F (160°C, hard crack stage). If crystals form on the sides, brush them down with a wet pastry brush.

Add Flavor and Color

Remove the pan from heat as soon as the mixture hits 320°F. Stir in 1 teaspoon flavored extract and 3 drops of food coloring until fully incorporated. Work quickly but carefully—the syrup will be extremely hot.

Cool Slightly

Let the syrup sit 30–60 seconds so it thickens slightly and becomes easier to handle but remains pourable. Do not let it cool to the point of hardening before the next step.

Prepare Machine

If using a cotton candy machine, preheat it according to manufacturer instructions. Most machines require 5–10 minutes to reach operating temperature.

Load Sugar

Carefully pour or spoon the hot flavored sugar syrup into the heated spinner head or the sugar chamber per your machine's instructions. Some home machines recommend using pre-mixed flossing sugars or granulated sugar; if your machine cannot accept hot syrup, dissolve and heat as above but allow syrup to cool to a thick pourable state and then spread onto a shallow dish to partially harden and break into small pieces to feed into the machine (refer to your machine manual).

Spin the Cotton Candy

Turn the machine to the spin setting. Hold a paper cone or wooden stick vertically and collect the spun sugar by rotating the stick around the rim of the spinner, catching strands and building a fluffy cloud. Rotate and wrap until you have about a 2–3 inch diameter puff. Repeat for remaining cones. Use care when collecting; the spun sugar will be warm at first.

Finish

If desired, lightly dust finished cotton candy with 1–2 teaspoons of granulated sugar for extra sheen. Serve immediately—cotton candy is best consumed within 10–15 minutes to avoid moisture collapse.

Spread Syrup

If you don't have a machine, pour the slightly cooled syrup in a long, thin ribbon onto a rimmed parchment-lined baking sheet. Let it cool just until it is tacky but not hard (a minute or two depending on temperature).

Stretch and Pull into Strands

Using two forks or metal spatulas lightly greased with neutral oil, pull the cooled sugar back and forth to create thin threads. Alternatively, use heatproof gloves: pick up a bit of tacky sugar and flick it back and forth quickly to create fine strands over a cone or stick. This method is difficult and produces smaller amounts; work quickly before the sugar hardens.

Assemble

Collect the strands onto paper cones or sticks the same way as with machine-spun sugar. Serve immediately.