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- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon edible lavender oil
- 1/2 teaspoon vanilla extract
- 1 drop purple food coloring
- 1 1/2 teaspoons dried crushed rosemary
- 1 whisk with the (round wiring) top cut off
- In a heavy-bottomed saucepan on stove top over medium heat, combine sugar, corn syrup and water. Insert a candy thermometer, stirring sugar until it reaches 320 F.
- Remove from heat and pour into a microwaveable glass bowl, adding lavender , vanilla and food coloring.
- Lay parchment paper down on your work space.
- Dip your whisk into sugar mixture and hold it over bowl to let sugar mixture drip back into bowl for a second. Hold whisk above parchment paper and swing it back and forth so that thin strands of sugar fall onto paper. Repeat this a few more times, making a nice little nest of spun sugar (cotton candy).
- Roll cotton candy onto a piece of paper that you've rolled into a long, thin cone or a long lollipop stick. Sprinkle with rosemary. If not eating right away, place cotton candy into a container that is airtight. If not, sugar will begin to melt.
- This recipe was entered in the contest for Your Best Fair Food
The Key to Okonomiyaki
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