Cotton candy

It is usually called candyfloss in the UK; cotton candy is the common name in some other English-speaking places. Both names refer to spun sugar formed into fine, fluffy strands.

Sugar is heated until it melts, then spun through tiny holes in a rapidly rotating head. The thin strands cool in the air and collect on a stick or in a fluffy mound.

You can make pulled sugar strands with melted sugar and a whisk, but they are brittle threads rather than the familiar fluffy candyfloss. A candyfloss machine spins hot sugar into the fine strands that give it its texture.

Keep it sealed in an airtight container in a cool, dry place, away from steam and humidity. Moisture makes the strands collapse and turn sticky; refrigerating it can make that problem worse.

Freezing is not a good way to preserve its texture: condensation as it thaws can make the strands sticky and dense. An airtight container in a dry cupboard is a better choice.

Its main ingredient is sugar, often with food colouring and flavouring. The airy volume comes from the spun strands, not from added air or a bulky ingredient.

Candyfloss is almost entirely carbohydrate: a 10 g portion contains 10 g of carbohydrate. Its fluffy appearance can make a small amount look much larger than it is.

It melts quickly in the mouth, but its sticky strands can still be awkward for very young children to manage. Keep them seated and supervised while eating, and offer only small amounts.