Armstrong works quickly to catch it and shape it into a sphere on a classic paper cone.Īlways inventing new flavors in her Williston home lab, Armstrong also takes custom orders, for which she'll tackle anything her clients dream up. Because of the velocity at which it spins, the cotton candy shoots out in strands that are thinner than human hair. She takes one tablespoon of her cured sugar blend and pours it into the center of the event machine, which heats up to 250 degrees, melting the sugar almost immediately.
To make the cones, she uses an event cotton candy machine, which is smaller than the classic model and allows her to make smaller batches and even mix two flavors on one cone. She takes large, granulated sugar crystals blends in oils, extracts and food coloring and then cures the resulting blend for five to 10 days, depending on the flavor combination. That taste for adventure pushed Armstrong to make her own cotton candy sugar instead of buying the cheaper, more limited pre-flavored options. "I ate a lot of cotton candy before I started this, and I just wanted to try every flavor." "Cotton candy makes everything just a little sweeter and a little happier," Armstrong said. Now, the options include Vermont maple bacon, coffee, chile lime, PB&J, sparkling Champagne, carrot cake, bubble gum, root beer float, birthday cake and her 3-year-old son's personal favorite: dill pickle. Her first two creations were lavender-lemon and rose. It's OK to step out of your comfort zone." You come to me if you want to be a little crazy and get some crazy flavors. It's the Crazy Cotton Candy Lady," Armstrong said. "My name isn't the Normal Cotton Candy Lady. She brings a different six to each live spinning event, making sure always to have a pink and blue choice so she won't "get in trouble with the little kids," she said.
It's the perfect treat to trick your kids." Kristie Armstrong tweet thisĪrmstrong estimates that she has created more than 100 flavors. "It's a giant puffball of air and sugar and beautifulness.
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