Production
Typical machines used to make cotton candy include a spinning head enclosing a small "sugar reserve" bowl into which a charge of granulated, colored sugar (or separate sugar and food coloring) is poured. Heaters near the rim of the head melt the sugar, which is squeezed out through tiny holes by centrifugal force. Pre-colored sugar packaged specially for the process is milled with melting characteristics and a crystal size optimized for the head and heated holes; granulated sugar used in baking contains fine crystals which spin out un-melted, while rock sugar crystals are too large to properly contact the heater, slowing the production of cotton candy.
The molten sugar solidifies in the air and is caught in a larger bowl which totally surrounds the spinning head. Left to operate for a period, the cotton-like product builds up on the inside walls of the larger bowl, at which point the machine operator twirls a stick, cone, or their hands around the rim of the large catching bowl, gathering the sugar strands into portions which are served on stick or cone, or in plastic bags. As the sugar reserve bowl empties, the operator recharges it with more feedstock. The product is sensitive to humidity, and in humid summer locales, the process can be messy and sticky.
Modern innovations in cotton candy equipment include vending machines which automatically produce single-servings of the product, developed in the United Kingdom and in Taiwan, and lighted or glowing sticks.
Read more about this topic: Candyfloss
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—Henry David Thoreau (1817–1862)