This Chinese cotton candy brings back a lot of childhood memories. I used to beg my mom to buy these on the streets of Hong Kong, where they were usually sold by these old craftsmen in their steel trolley. This traditional Chinese candy, called Dragon Beard Candy, are typically filled with a peanut and coconut mixture. Unfortunately, these street vendors are no longer a common scenery in Hong Kong as the government outlawed them as a move to cleanse the streets.
Following Eater's recipes, we adapted this Asian sugary confection to a westernized Halloween spooky treat. The sugar was boiled and placed into a donut mold. After it cooled down to room temperature, the sugar is stretched and looped again and again, exponentially increasing the strands to upwards of 16384 strands in just 13 times.
Due to our lack of expertise in candy making, the strands of sugar dried out over night and became really fragile to the point where touching or transporting it will turn the strands into dust. After showing our creation to a couple friends, they gave a really good suggestion of using this as snow on a gingerbread house, so I will definitely be trying that soon - maybe.
Scroll to the bottom for the Eater video we followed!