Homemade cotton candy is a simple no-machine confection made by heating sugar syrup to 320°F and drizzling it with a whisk to form delicate strands. This DIY version lets you customize flavors and colors while creating a fair-style treat at home.
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Cover your working surface with a large plastic wrap or tarp.
Spray a wire cooling rack lightly with the nonstick cooking spray.
In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Stir until the sugar is melted.
Using a candy thermometer, carefully measure the liquid's temperature. Once the liquid reaches 320 F, pour the molten sugar into a heat-resistant bowl. Add any food coloring or flavoring extract and stir well with the cut whisk.
Working quickly, dip the whisk into the molten sugar syrup and drizzle it quickly back and forth over the tray, letting small wisps of the liquid fall down. Repeat, drizzling the whisk back and forth until you have several strands that begin to form a nest of sugar.
Gather the wisps in your hand and form little balls around the lollipop sticks or cones. Serve immediately!
Cotton candy is best served immediately. Store finished pieces in an airtight container at room temperature for up to 2 days, though it will gradually absorb moisture and lose crispness.
candy thermometer · large saucepan · heat-resistant bowl · wire cooling rack · whisk (preferably cut at the ends for strands)
No. This recipe uses a whisk-drizzling method to form sugar strands over a cooling rack—no machine required.
The molten sugar must reach exactly 320°F before pouring into a heat-resistant bowl. Use a candy thermometer to measure accurately.
Yes. After pouring the syrup into the bowl at 320°F, stir in food coloring and fruit-flavored extracts like raspberry or lemon.
Work quickly after reaching 320°F—the syrup cools and hardens fast. Drizzle and gather the strands immediately.
Cover your working surface with plastic wrap or a tarp, and spray a wire cooling rack with nonstick cooking spray to catch the sugar strands.
