Title: Mama's Cotton Candy
Categories: Candy
Yield: 1 Info

4	c	Sugar
2	c	Water
1	pn	Cream of Tartar
1	ts	Glucose

Spinning sugar simply consists of drawing hot sugar, which has been boiled to a hard crack, into fine strands which will harden immediately and retain their form. Dissolve the sugar in the water while heating and stirring. Cook to 280F, or to the soft crack stage. Then add the cream of tartar and glucose and continue cooking to 310F, or to the hard-crack stage. Remove quickly from the heat and to prevent the sugar from changing color set the pan in cold water. Then remove and place in warm water. Oil a rolling pin or the blade of a large knife and holf it out straight with the left hand; then with the right hand, dip a warm spoon into the sirup and shake it backward and forward over the rolling pin. The sugar will fall across the pin in long threads. Continue the operation until enough spun sugar is obtained, then cut off the ends and press as desired into molds, or shape. Another method of spinning the sugar is to oil the handles of two wooden spoons and to fasten them in drawers or under weights with the ends projecting over the edge of a table. Cover the floor underneath with clean paper or several large baking pans. Then take a large fork, two forks, an egg beater or a bunch of wires and dip into the sirup. Move quickly backward and forward over the oiled spoon handles. Continue until there is a mass of sugar threads resembling silk. The threads may be made either fine or coarse by moving the forks slowly or quickly. If in the course of spinning the sirup becomes too firm to use, warm the pan over a low heat and continue the spinning process. The sirup may be colored, if desired. Spun sugar is used for decorating candies and cakes and for garnishing desserts. It must be made and kept in a very dry atmosphere and used as soon as possible.

SOURCE: Culinary Arts Institute Encyclopedia Cookbook, published 1945 PAPER OR SEVERAL LARGE BAKING PANS. tHEN TAKE A LARGE FORK

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