Flying Candy Floss Recipe

Prepare sugar mixture

Combine granulated sugar, corn syrup and water in a medium heatproof bowl if using a cotton-candy machine with an external sugar cup, or in a heavy-bottomed saucepan for stovetop melting. Add food coloring (drops) and flavored extract and stir until evenly distributed. If using a stovetop method, do not add extract until just before removing from heat to avoid evaporation of aroma.

Machine method - load sugar

If using a home cotton-candy machine, preheat the machine according to manufacturer instructions. Pour the prepared sugar mixture into the machine's sugar chamber (follow machine maximum fill). Allow the machine to warm and begin spinning out fine threads of sugar.

Machine method - spin and collect

Hold a paper cone or wooden stick near the spinning head. Start collecting floss by rotating the cone around the head, sweeping it in a smooth circular motion to gather thin layers of sugar. Build up layers until you have a fluffy cone. If you want multiple colors, separate part of the sugar mix into another cup and color differently and spin in alternating sections.

Stovetop method - melt to hard crack

If you do not have a machine, use the saucepan method: place the saucepan over medium heat and warm the sugar mixture until the sugar fully dissolves. Clip the candy thermometer to the pan and bring to the hard-crack stage, 300-310°F (149-154°C). Avoid stirring once the mixture is near boiling; gently swirl if needed. Remove from heat immediately when the temperature is reached. Allow the foam to subside for 30 seconds, then add the flavoring and color quickly and stir gently with a heatproof spatula.

Stovetop method - make threads

To create threads without a machine: pour a small amount of the hot sugar mixture into a heatproof metal ladle. Wearing heatproof gloves, use a fork or two forks to flick very fine strands of sugar across a large oiled or parchment-lined surface or over a cone by rapidly moving the ladle back and forth so sugar threads form as it cools. This method requires practice, and caution: the sugar is extremely hot and will burn. Work in small batches.

Finish and dust

Once cones are built, lightly dust hands or the cones with confectioners' sugar to reduce stickiness and help shape the floss. If desired, sprinkle a tiny pinch of edible glitter or luster dust over each floss for a sparkling 'flying' appearance.

Attach floss to balloons (optional)

To create a 'flying candy floss' effect, tie a short (4–6 in) length of thin ribbon or string around the base of the paper cone or wooden stick. Inflate small lightweight helium balloons just enough so they lift the top portion of the floss but not so much that they pull the cone out of hand; secure the ribbon to the balloon knot. Use one balloon per cone or cluster multiple small balloons for larger pieces. Note: helium will not lift heavy cones; this is primarily for decorative hovering rather than full lift. Keep balloons away from small children and ensure any balloon strings are supervised.

Serve immediately

Cotton candy is best served right away. Present the decorated cones to guests, allowing them to hold the cone while the balloon gives the illusion of flight. If not using balloons, display cones on a platter with the glitter and colorful swirls visible.

Storage and safety

Cotton candy absorbs moisture and will collapse if left in open air. Store any leftovers in an airtight container for up to 24 hours in a cool, dry place. Keep hot sugar away from children and wear heatproof gloves when working with hot sugar. Dispose of hot tools and pans only after they have fully cooled.

Turn off and unplug the cotton-candy machine and allow it to cool before cleaning. If you used the stovetop method, wash saucepan, thermometer, ladle and utensils after they have cooled. Wipe sticky surfaces with warm soapy water. Remove spun sugar remnants carefully; hardened sugar can be soaked in hot water to dissolve. Pack away balloons and ribbons separately for reuse if intact.