Homemade cotton candy is very different from carnival cotton candy. It is much harder. It has a certain crunch to it. The whole process is part of the hard-crack sugar stage, which is used in many desserts.
It took about 25 minutes to get the sugar mixture up to 320 degrees (hard-crack stage). I quickly worked with the sugar and began to whisk to back and forth on to parchment paper creating strands of spun sugar. After I rolled the spun sugar into balls. The whole process is done quickly because the sugar hardens fast.
Personally, I did not care for the taste of homemade cotton candy. I did learn a lot and now I am ready to make my first croquembouche. Plus, I forgot about the weather for awhile.
December 7th is National Cotton Candy Day