The English speak to it fairy floss, picking up the name it was provided by the two Nashvillians who invented the an initial electric machine for making it.

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The inventors, wilhelm Morrison and also John Wharton, marketed 68,655 boxes of the novel confection in ~ the 1904 world’s Fair. The French contact the stuff barbe à papa (grandfather’s beard). We understand it together cotton candy, a name adopted in the 1920s. Credit for creating the fluff, however, might go come the Italians, who as early as the 1400s melted sugar in a pan, enraged it right into long strings v a fork, and draped the strings over bowls come cool.

Cotton candy is a simple product. The just ingredients are sugar and air—mostly the latter. “That’s a most air you buying,” states Tom Petre, northeast regional sales manager of gold Medal Products agency in Cincinnati, a leading an equipment of cotton-candy machines. The great news is, parental needn’t worry about kids destroying their teeth. A cone or bag of cotton candy has only around 1 tespoon of sugar, compared to 18 come 22 teaspoons in a 12-ounce can of soda.

1. Pour IN SUGAR it goes in the top of the crackhead head. At stole Pier in Atlantic City (seen here), human resources director Liz Cunningham stirs 2 tablespoons of a flavoring/coloring referred to as Flossine right into 10 pounds of plain sugar. Flossine come in twelve varieties, despite Cunningham claims Steel Pier customers are happy with simply three: strawberry pink, raspberry blue, and also green apple.

2. MELT, FLING The crackhead head looks like a bowl whirling ~ above a potter’s wheel. Within the head, the street trickles down into the heater element, a metal coil operation at around 300 degrees, sufficient to melt the sugar. Spinning at 3,450 rpm, the head flings the fluid sugar outside by centrifugal force.

3. FLOSS SLITS bordering the heating element is a black steel ring dubbed the floss band. 2 rows of diagonal slits in the tape disperse the liquid sugar into thin filaments known as floss.

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4. COOL CANDY The sugar filaments cool practically at once, right into gauzy strings. A plastic net called a stabilizer, i beg your pardon lines the inside of the floss pan, gives the cooling strands a foothold. The candy then develops from the pan surface earlier to the crackhead head. A savvy operator gathers the floss turn off the political parties of the pan, not close to the head, which would develop a harder, more heavier candy.