Cotton Candy
Makes: 4 large or 8 small
  • 400 g (14 oz) granulated sugar
  • 125 ml (4 fl oz/½ cup) water
  • 125 ml (4 fl oz/½ cup) liquid glucose
  • 2 teaspoons vanilla extract
  • Small amount of food colouring paste
  1. Prepare a whisk by decapitating it, then cut the rounded bottom of the whisk to resemble a spiky fork.
  2. Heat the sugar, water and liquid glucose in a heavy-based saucepan over a medium heat. Insert a sugar thermometer and bring the mixture to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan if necessary. Boil the syrup without stirring until it reaches 149°C (300°F), hard crack stage.
  3. Once the sugar syrup has reached the correct temperature, remove the pan from the heat and leave to settle. Add the vanilla extract and food colouring and mix well. Leave to cool down slightly.
  4. Prepare your work surface with a large sheet of baking paper and cover the floor with some used newspaper to prevent the sugar syrup from spilling onto the floor.
  5. Once the sugar has cooled and thickened, dip the whisk into it and let the excess sugar drip back down into the saucepan. Move the whisk over to the baking paper and, from a height, swing the whisk back and forth so that thin strands of sugar drop onto the baking paper.
  6. Repeat this until you have enough spun sugar to form a nest, then insert a lollipop stick, about 8–10 cm (3¼–4 in) into the spun sugar nest, and eat immediately.
Recipe by Bakepedia at