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Nashville dentist and his candymaker friend came to the World's Fair in St. Louis with the machine they designed “to convert ordinary granulated sugar into finely-attenuated threads.” Inventor William J. Morrison and his co-inventor, confectioner John C. Wharton, charged $0.25 for a box of “fairy floss,” as it was then known. They SOLD over 65,000 boxes, even though that amount of money was half the price of admission to the fair, writes Elizabeth Abbott in Sugar: A Bittersweet History. Cotton candy took off and remains popular today. That pillowy texture and the pretty colours make it a perennial favourite.

Nashville dentist and his candymaker friend came to the World's Fair in St. Louis with the machine they designed “to convert ordinary granulated sugar into finely-attenuated threads.” Inventor William J. Morrison and his co-inventor, confectioner John C. Wharton, charged $0.25 for a box of “fairy floss,” as it was then known. They sold over 65,000 boxes, even though that amount of money was half the price of admission to the fair, writes Elizabeth Abbott in Sugar: A Bittersweet History. Cotton candy took off and remains popular today. That pillowy texture and the pretty colours make it a perennial favourite. Their machine worked along the same lines as what you might see at a fair today, writes Rebecca Rupp for National Geographic: a heater at the top of the head melts the sugar into syrup, while the centrifugal force GENERATED by its spinning forces the syrup to spray out through tiny holes. The 50-micron strands never get the chance to recrystallize before they COOL, she writes, resulting in the cloudy of pink or blue that the vendor hands you.

Nashville dentist and his candymaker friend came to the World's Fair in St. Louis with the machine they designed “to convert ordinary granulated sugar into finely-attenuated threads.” Inventor William J. Morrison and his co-inventor, confectioner John C. Wharton, charged $0.25 for a box of “fairy floss,” as it was then known. They sold over 65,000 boxes, even though that amount of money was half the price of admission to the fair, writes Elizabeth Abbott in Sugar: A Bittersweet History. Cotton candy took off and remains popular today. That pillowy texture and the pretty colours make it a perennial favourite. Their machine worked along the same lines as what you might see at a fair today, writes Rebecca Rupp for National Geographic: a heater at the top of the head melts the sugar into syrup, while the centrifugal force generated by its spinning forces the syrup to spray out through tiny holes. The 50-micron strands never get the chance to recrystallize before they cool, she writes, resulting in the cloudy of pink or blue that the vendor hands you.Sugar’s capacity to be shaped into very thin strands was known to fifteenth-century Italian cooks, Rupp writes. They drew out the strands by hand using a fork. “Spun sugar,” as it was called, was used to make table settings, dioramas and other sculptures for the rich.

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