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COLORFUL AND DELICIOUS: The sugar crystals used to make cotton candy are coated with small amounts of artificial colors and flavorings. The most common color-flavor combos are pink vanilla and blue raspberry.
TOM WERNER/GETTY IMAGES
STANDARDS
NGSS: Core Idea: PS1.A, PS3.A
CCSS: Literacy in Science: 7
TEKS: 6.5A, 7.6A, C.4B, C.4C, I.6A, I.7A
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Sweet Science
How chemistry and engineering transform ordinary sugar into cotton candy
AS YOU READ, THINK ABOUT the dramatic changes that ingredients can undergo during food preparation.
If you’ve ever been to a baseball game, a fair, or an amusement park, then you’ve probably snacked on cotton candy—a classic summertime treat. But what exactly is this yummy concoction on a stick? The answer: It’s almost pure sugar. Yet cotton candy looks nothing like the grainy white stuff you’d find in a sugar bowl. That’s because it undergoes a transformation while being heated and spun to achieve its cloudlike texture.
Have you ever been to a baseball game, a fair, or an amusement park? Then you’ve probably snacked on a classic summertime treat. It’s cotton candy! What exactly is this yummy creation on a stick? The answer: It’s almost pure sugar. But cotton candy looks nothing like the white grains in a sugar bowl. That’s because it’s been transformed into a cloudlike form. This happens as it’s heated and spun.
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INVENTED BY A DENTIST! Cotton candy was originally called “fairy floss” by its inventors. That might be because one of them, William J. Morrison, was a dentist! In the 1890s he and candy maker John C. Wharton came up with the idea for a machine that made spun sugar. And cotton candy was born—although that name didn’t become popular until the 1920s.
Making cotton candy requires a special machine invented more than 120 years ago. The device consists of a metal cup with tiny holes that sits in the center of a large metal bowl. A person fills the cup with granulated sugar and turns on the machine. A heating element warms the sugar until it melts. “It goes through a change in its state of matter, from a solid state to a liquid state,” says Tami Lasseter, a chemistry professor at Portland State University. “Chemists call this a phase change.”
Next, the cup begins to rotate super-fast, spinning the molten sugar inside. This circular motion pushes the hot liquid out through the cup’s holes. The liquid sugar sprays out in thin streams and instantly cools upon contact with the surrounding air, solidifying into thousands of wispy strands. The fine threads accumulate in the machine’s bowl. Then a person swirls a paper cone or stick through the sugar strands. Once they’ve gathered a huge pouf, it’s ready to be served up to kids eagerly waiting for the tasty treat.
To make cotton candy, you need a special machine. It was invented more than 120 years ago. The device has a metal cup with tiny holes. This cup sits in the center of a large metal bowl. You fill the cup with grains of sugar and turn on the machine. A heating element warms the sugar until it melts. “It goes through a change in its state of matter, from a solid state to a liquid state,” says Tami Lasseter, a chemistry professor at Portland State University. “Chemists call this a phase change.”
Next, the cup begins to spin really fast. It spins the liquid sugar inside. This circular motion pushes the hot liquid out through the cup’s holes. The liquid sugar sprays out in thin streams. When it touches the surrounding air, it cools instantly. The sugar changes into thousands of solid, thin strands. The fine threads collect in the machine’s bowl. Then you turn a paper cone or stick through the sugar strands. When you have a huge puff, it’s ready to serve to kids waiting for a treat!
Sucrose (C12H22O11) is the chemical name for table sugar, which is used to make cotton candy. Sucrose is a compound—a substance made of two or more chemically combined elements. It’s composed of the elements carbon (C), hydrogen (H), and oxygen (O).
Here’s how a cotton candy machine turns ordinary sugar into a sweet and fluffy treat.
MELT: The machine’s heating element heats granulated sugar to 375°F. That’s its melting point—the point at which a substance changes from a solid to a liquid.
SPIN: The rotating cup spins at up to 3,450 revolutions per minute, shooting filaments of molten sugar finer than a human hair into the surrounding bowl.
COLLECT: A person circles the edge of the bowl with a stick or a paper cone to collect the sugar strands until they’ve rolled a perfect puffball.
OBTAINING INFORMATION: Explain one phase change sugar undergoes in the cotton candy-making process. Why is this step necessary to create the treat’s fluffy texture?
Teachers: poll your class, then type the total number of answers in the boxes and click “Cast Your Vote.”