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    Homemade cotton candy...looks like spun gold

    3y Saved to Golden Girl
    • linda howell

      Homemade cotton candy recipe #weddingstyle #weddings #desserts #cottoncandy repinned by

    • Anna Lloyd

      gold spun cotton candy NOTE; this is not the soft stuff, this is hard spun sugar, and it is fun to make. it is edible after all. :)

    • Pamela Schorr

      Homemade Cotton Candy ~ Let me be clear that this is NOT the light and fluffy cotton candy that you need a several thousand dollar piece of specialized equipment to achieve. This is essentially spun sugar curled around a stick. But if you get your technique down, you can manage some pretty fine threads of spun sugar. It just takes some practice, which is something I could use more of when it comes to this recipe.

    • Ariakelp

      incorporate gold spun sugar into the reception tables, reminds me of Rumplestiltskin!!!

    • Ecoelle Babywear

      Homemade cotton candy. Great for decorating cakes and sweet treats.

    • Debbie Kieffer

      How to make homemade gold cotton candy- Um, spun sugar.

    • Erika Molina

      Holiday ● Recipe ● Gold cotton candy drink stirrers

    • Michelle

      Gold Spun Cotton Candy #STORETS #Inspiration #Food

    • Armida Leigh

      Homemade Cotton Candy Excerpted (with permission) from Sugarbaby by Gesine Bullock-Prado, 2011. Stewart, Tabori & Chang Makes 8 cotton candies Sugar 800 grams/4 cups Corn syrup 240 ml/1 cup Water 40 m/1 cup Salt 1.5 grams/1/4 teaspoon Raspberry extract (0r any flavor you like) 5 ml/1 teaspoon pink (or any other color) food coloring (optional) 2 drops 'decapitated whisk' 1. In a large, heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Stir until the sugar is melted. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming. 2. Clip on a candy thermometer, stop stirring, and heat to 320F (160C). Pour the molten liquid into a shallow heatproof container. Add the extract and food coloring (if using) and stir well. 3. Line your work table with parchment. I also spread parchment on the floor around the table to catch any stray bits of flying sugar. 4. Dip your decapitated whisk into the sugar syrup and hold it over the pot to let the sugar drip back into the container for a second. Holding the whisk a foot (30 cm) 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. 5. Immediately wrap the cotton candy around large lollipop sticks (if you wait too long, the sugar will become brittle and won't bend around the stick). Eat immediately or seal in air-tight containers - any moisture will make the cotton candy soggy.

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