Boardwalk Recipes....

Cotton Candy: Secret Recipe - SUGAR. The sugar is spun at a high rate of speed from center hole that forces the sugar out through tiny holes as it spins. The secret - it passes over a center heat ring, that quickly melts the sugar as it spins pass the ring. The kid making the cotton candy either spins a paper "cone" catching the cotton candy or picks it up with their hand and stuffs it into a plastic bag. Avoid on a real hot day!  I still have the original Cotton Candy machine that was used at The Waffle House and later Froggie's. 

It was introduced to the world in 1904 by William Morrison and John C. Wharton, at the St. Louis World's Fair as "Fairy Floss".

Cotton candy is made from sugar and food coloring. Modern cotton candy machines work in very much the same way as older ones. The center part of the machine consists of a small bowl into which sugar mixed with coloring is added. Heaters near the rim melt the sugar and it is spun out through tiny holes where it solidifies in the air and is caught in a large metal bowl. The operator of the machine twirls a stick, cone or hand (ugh) around the rim of the large catching bowl and picks up the candy.

The most popular color of cotton candy is pink, and it is also popular in a trio of pink, purple and blue. Cotton Candy is sweet and sticky, and though it feels like wool to the touch it readily dissolves in the mouth. It does not have much of an aroma although the machine itself has a cooked sugar smell when in operation. Cotton candy is soft when dry, but when it comes in contact with moisture, it becomes sticky. Because the sugar is hygroscopic, and has a very large surface area, it will become coarser, harder and generally less "flossy" once exposed to the atmosphere. Especially worse in humid climates, cotton candy should be eaten within a couple of hours or it will be a lot less pleasant. The sooner you eat it after it is made, the better it is.