Cotton candy

First: it is better to prepare a thermometer for any production involving sugar that would normally be more stringent in terms of temperature requirements, which would be critical to the softness of the finished product, like this marshmallow, which requires sugar to be boiled up to around 118°, or 100° to 118° in the process of increasing the temperature of sugar, which is more slow than a thermometer. Second, it is more difficult to judge if there are no thermometers on the mat of marshmallows that must be powdered, of course, for the sake of anti-slavery, more powder is better distributed, and third, when it is easier to take it: keeping the first marshmallow, which I do not know how to keep in the air, but which, according to my experience, is less easily held in a small bag of marshmallows, then I can put a few marshmallows on the outside without any protection, but it would certainly melt at home if it's warmer to see it, but it seems as if I don't want to make a nice picture of it, but it's not so close to see