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1. The history of this sweetness began in the USA, in 1897, with John C. Warthon and William Morrison – who, curiously, was a dentist. Until today, the raw material for cotton candy is crystal sugar – which can come from the factory colored or be mixed with powdered coloring before preparation.
2. The transformation begins when the sugar is poured into a hollow cylinder that rotates in the center of a tray. The cylinder heats up to 150ºC and melts the crystal sugar, forming a thick syrup – with refined sugar the syrup would be too thin to form cotton
3. As the wall of the central cylinder is full of holes, when rotating at high speed – around 3,500 revolutions per minute -, the sugar syrup escapes through the small holes. In contact with the air, the liquid sugar cools and hardens again, only in the form of threads.
4. To form the cotton, just collect the threads by turning a toothpick – some confectioners put condensed milk on the stick so that the threads stick better. A kilo of sugar yields 50 cotton candy and a professional machine costs around R$1,000.