How to Make Edible Candy Hair for Cupcakes or Cakes

Updated on January 30, 2020
livelonger profile image

Jason has been an online writer for over 12 years. His articles focus on everything from philosophy to delicious recipes.

Want to decorate a cake with hair, but want to make it edible? Sure, you can pipe out small streams of icing or ganache with a fine tip, but sometimes that can look a little cheesy. Fortunately, there is a way to do it, and the resulting hair is shockingly realistic looking and edible. The fine follicles are actually made of pulled sugar, and they dissolve in your mouth! With a few simple ingredients and some elbow grease, you can turn out some hair that you can eat!

The technique I'm using is that used by Chinese confectioners when they make something called "Dragon's Beard" (or Dragon's Hair, or Dragon's Whiskers), a type of cottony candy with this hairlike candy on the outside, and a peanut filling on the inside.

The final product: a few tangles here and there, but definitely hairlike!
The final product: a few tangles here and there, but definitely hairlike!
Dyeing the corn syrup will yield colored hair. Here, I used red dye for bright pink hair.
Dyeing the corn syrup will yield colored hair. Here, I used red dye for bright pink hair.

Ingredients and Materials

  • 150 milliliters corn syrup
  • corn starch
  • small, round bowl (If glass, then spray with baking release or a little oil)
  • small pot
  • candy thermometor
  • dye (optional)

Possible Substitutions:

  • Instead of corn syrup, you can use sugar and water; although when you cook the syrup, you'll have to take extra special care to make sure all of the sugar crystals completely melt. You can also use honey or maltose syrup, too. (Corn syrup's the cheapest, of course.)
  • Instead of corn starch, you can use rice starch or toasted rice flour (what's traditionally used in Asia), or, if you want your resulting hair to be brown, maybe cocoa powder. As long as what you're using is dry, not sticky, and completely pulverized (i.e. a true powder), then it should work fine.


  1. Put the corn syrup in a small pot and begin heating it up on the stove. If you want to dye your hair, now is the time to mix some food-safe dye into your corn syrup. (I've done this with red-dye and it worked terrifically.)
  2. Boil the corn syrup until the temperature reaches about 260-265 F (128-130 C).
  3. Turn off the heat. The temperature might rise to 270 F (132 C) on its own, but that's OK.
  4. Let it cool down until the bubbles subside.
  5. Fill the large bowl with about a cup of corn starch. Alternatively, put it in a mound on a lipped baking sheet.
  6. Pour the reduced syrup (molten sugar) into the round container. Allow to cool to room temperature.
  7. Push/pull the puck out of the container.
  8. Poke a hole in the center. If the puck is really hard, use a sharp object like a chopstick. If it's too hard, soften it in the microwave for about 3 seconds. (Don't let it soften more than what's necessary to poke a hole in the center.)
  9. Using your hands, work the puck into a donut (torus) shape. Try to make it the same width around. You can pull gently (don't tug) to thin out the "rope."
  10. Twist the torus into a figure-8 and then fold the two halves into a double-roped circle.
  11. Dip the double-circle into the corn starch, making sure all of the surfaces are coated and no bare sugar is showing.
  12. Using your hands again, and by gently pulling, segment by segment, stretch the small double-circle into a large double-circle.
  13. Twist-and-fold (step #9) again, dip in corn starch (#10) again, and pull and stretch (#11) again.
  14. Repeat this process for a total of 12 total times. You'll find that, while it requires some effort, it's not impossible. Keep on making sure that the "rope" is the same thickness all the way around before twisting & folding.
  15. When you're finally done, you can pull at one point to break the circle into one large "pelt." You can also shake it to get rid of any excess corn starch. The hair will not start to stick unless you're in a humid environment.
  16. If you want to have shorter segments of the hair, pull them off the main pelt, do not cut with scissors or a knife. That will cause the the strands to fuse together.

Important tips

  • Try to keep the thickness of the strands as even as possible, especially at the beginning. Any irregularity will get amplified with each twist-and-fold pass you make.
  • Be sure to dip the candy in corn starch with each pass. If you don't, the strands will stick to each other when you stretch them out and it is impossible to separate them.
  • Keep the resulting hair as dry as possible. If topping on a cupcake, consider using a buttercream frosting instead of a ganache, since it has less moisture. It's not as fragile as cotton candy (candy floss) in the presence of moisture, but it will eventually get sticky.

Cooking the corn syrup.
Cooking the corn syrup.
Two pucks cooling down.
Two pucks cooling down.
Stretching the strands...
Stretching the strands...
3.7 stars from 3 ratings of Candy Hair


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    • profile image


      2 years ago

      how long should it take to cool down?

    • profile image


      2 years ago

      If it's cracking or not pulling, you cooked the sugar too long. the temperature listed in the recipe doesn't work the same at all altitudes (boiling points differ at different altitudes). It's better to use the cold-water test and cook it to hard ball stage. (You can google to learn how to do this). It takes a little trial and error to figure out the stages, but it's more accurate to do it by "touch" than by temperature unless you live in the same city as the person who wrote the recipe.

    • livelonger profile imageAUTHOR

      Jason Menayan 

      2 years ago from San Francisco

      Hi Daniela, Unfortunately I have no idea if that substitution would work or not; I have not tried it myself.

    • profile image


      2 years ago

      Hi Jason,

      Thank you for your tutorial. Have to try it.

      Can I use glucose instead of corn syrup (we don't have that in my country)? Thank you

    • profile image


      4 years ago

      I've followed the method but I never seem to be able to pull it more than 5 times. It hardens and cracks. Idk what went wrong. Fml

    • livelonger profile imageAUTHOR

      Jason Menayan 

      4 years ago from San Francisco

      Yes, light corn syrup refers to its color. I suspect you won't have any problem this time!

    • EileenBellmore profile image

      Eileen Bellmore 

      4 years ago from Brentwood, Ca

      Ok, well I tried again today and I was able to wrap it about 5 times before I broke it. I'm not upset or frustrated. I'm glad I tried again and I just need to really work on it and not two days before the party because I need to do three different colors. I'm excited to try this again at another time, when I have more time. And anytime you want to do a glass, I will be there.. Hahaha

    • EileenBellmore profile image

      Eileen Bellmore 

      4 years ago from Brentwood, Ca

      HA HA HA I feel stupid. So I went to the store to get more corn syrup (I used it all last night) and I LOOKED at all of them then relaizing that LIGHT means the color. Not calories. HA HA HA Anyway, I picked more up and I'm going to try again this afternoon. I am using wilton colors to color it but I would think that's not theproblem either. I'm lightly coating the jars with oil but maybe not enough becasue it's still pretty sticky? Just like anything, the center isn't cooling as fast as the outer...

    • EileenBellmore profile image

      Eileen Bellmore 

      4 years ago from Brentwood, Ca

      The only thing I have different is the syrup is light. Maybe I'm pouring it into the jars too soon after it reaches its point? But it should not get hard, right? It should still be soft?

    • livelonger profile imageAUTHOR

      Jason Menayan 

      4 years ago from San Francisco

      So sorry to hear that. Are you making any substitutions at all to the recipe?

    • EileenBellmore profile image

      Eileen Bellmore 

      4 years ago from Brentwood, Ca

      Hello, I have tried 3 times to make this.. I cannot for the life of me figure out what step I'm missing. I can't get it to cool right and it gets hard and then breaks. I'm in the bay area, could you stop by my house and show me. HA HA HA.

    • livelonger profile imageAUTHOR

      Jason Menayan 

      6 years ago from San Francisco

      Yes, you can, Elisabeth. See the recipe above.

    • profile image


      6 years ago

      It is possible use edible coloring for this candy recipe?

    • profile image


      6 years ago

      For how long can you keep it? And how would you do it? Is it becomes hard or something over time? because I want to stand firm

    • profile image


      7 years ago

      I can't seem to get past the part of plucking it out of the bowl and putting a hole in the middle and making the donuts this stuff is too hard and brakes I'm not sure what I'm doing wrong but I have tried this twice now any help.

    • Lyn.Stewart profile image


      8 years ago from Auckland, New Zealand

      Thank you I love learning something new.

    • profile image


      8 years ago


    • Realitychic66 profile image


      8 years ago from Nebraska for now

      Wow, all I can say is WOW. thanks for sharing.

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Peggy - Sorry you couldn't see the video. Apparently there are problems with the current player for some using Internet Explorer, but engineering is working on a fix. Thank you for the comment!

    • Peggy W profile image

      Peggy Woods 

      8 years ago from Houston, Texas

      Hi livelonger,

      For some reason your video would not play. Even copied the URL (from embed) to Google and all it brought up was your hub. So...that aside...this sounds interesting. I will probably never do any making of candy hair but was curious to see how it looked and how it would be used on cupcakes. Reminded me of some of the amazing things that they do on cooking channels. Thanks!

    • RedElf profile image


      8 years ago from Canada

      Wow - you are the video king! I love these wonderful additions to hubs! I gotta make me some of those. I love the candy hair, too, by the way!

    • htodd profile image


      8 years ago from United States

      Interesting hub..

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Thank you so much, AnimeHime2011 and Simone!

      Simone: It's more an exercise in patience than strength, but I've seen little old ladies make it in some videos I've seen, so I think you could manage. :)

    • Simone Smith profile image

      Simone Haruko Smith 

      8 years ago from San Francisco

      The video is amazing!! I was absolutely mesmerized by the way that puck of sugar eventually turned into those fine strands. It looks like it takes a lot of strength, though! I don't know if my spaghetti arms could handle it.

      Your tips and advice are fantastic though- it's great that, in addition to providing instructions, you explain *why* it's important to do something (e.g. keep dipping the sugar in corn starch so it doesn't start melding together). So many recipes I've followed DON'T do that and it's a pity, because understanding a certain step makes one more likely to complete it properly.

      Let's face it... your recipe Hubs trump most cookbook entries. I can't wait to see what you publish next!

    • AnimeHime2011 profile image


      8 years ago from Greensboro, North Carolina

      This is just absolutely amazing, I never would've thought of this at all!

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Thanks, chefsref & AEvans!

      chefsref: Pulling sugar for glasslike sculptures needs to be hot, but for this, it should be cooled down to room temperature. It does require some elbow grease, but not a ton.

      AEvans: From start to finish, I would say about an hour, maybe a bit longer if it takes time for your reduced corn syrup to cool to room temp. Have fun!

    • AEvans profile image


      8 years ago from SomeWhere Out There

      I am going to try this recipe for Halloween! I never knew you could create (hair) out of sugar and make it edible. I wonder how long this will take? mmmm... My son and I should enjoy this! :D

    • chefsref profile image

      Lee Raynor 

      8 years ago from Citra Florida

      Cool Hub

      We used to work with pulled sugar in chef school but I didn't even know you could do it with glucose. Pulled sugar has to be worked quite hot but it appears that the corn syrup was allowed to cool, yes?

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Thanks, Robin & J.S.!

      Robin: I think to stiffen it, all you have to do is give it some time to dry out (if you live in a dry environment). Maybe putting it in the oven at a very low temperature (like 100F) for a while?

    • J.S.Matthew profile image

      JS Matthew 

      8 years ago from Massachusetts, USA

      Everything about this Hub is very cool. The music, video, recipe and photos. Awesome job. I will vote up and bookmark as well as share! Awesome!


    • Robin profile image

      Robin Edmondson 

      8 years ago from San Francisco

      That video was amazing! It looks like a lot of work, but worth it for the right cupcake or cake. I could just see it on a cake with ribbons to look like pigtails! Do you think you could add starch to stiffen it?

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Thank you so much, K9! I did a lot of research over the weekend on this technique, and it is indeed very similar to the kind used to make hand-pulled noodles. The stuff looks unsettlingly hairlike, but it does taste sweet. The real masters, of course, make the entire process look effortless and they turn out amazing, untangled "hair." Thanks for stopping by - shalom and a HubBearHug back! ;)

    • K9keystrokes profile image

      India Arnold 

      8 years ago from Northern, California

      What a perfect hub! LOVED the video, and found the music quite soothing. The technique you use to make the edible candy hair made me think of Chinese noodle making, but with a sweet "twist." Who knew I would be looking forward to finding hair in my next dessert!? This should be hub of the day, as the video and layout are a magic combination. Quite Impressive my friend, a tweeting I shall go!

      Shalom and HubHugs of course!


    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Thank you so much, everyone! Yes, it was a strenuous process, but still a fun and fascinating one.

      stylezink: I think you could store this for a while with a generous sprinkling of cornstarch, in a sealed container, and stored where the temperature is cool and constant. When you want to use it, you just have to give it a good shake to get rid of the excess cornstarch.

    • stylezink profile image


      8 years ago from Atlanta, GA.

      This is so interesting. That was a cool video too showing the process. I always like when recipes have videos so you can see exactly what is going on. My experience with boiling corn syrup and water has been a disaster. I see the importance of a candy thermometer now. How would I store this? Does it keep long?

      Great hub & very cool recipe! Thanks for sharing this idea!

    • Karen N profile image

      Karen N 

      8 years ago from United States

      That is so cool! But it really looks like a lot of work.

    • Sally's Trove profile image


      8 years ago from Southeastern Pennsylvania

      My hands are tired just from watching the video! What a fascinating process.

    • carol3san profile image

      Carolyn Sands 

      8 years ago from Hollywood Florida

      Gee, this is a fun recipe. Thanks for sharing.

    • LindaSmith1 profile image


      8 years ago from USA

      Forget sharing with blog this. Crap, I just added your hub widget to my blog. I don't know where you find these recipes, but keep it up.

    • livelonger profile imageAUTHOR

      Jason Menayan 

      8 years ago from San Francisco

      Haha, thanks! It's called "Lotus" for the first 6 minutes or so, and then "Shogun" for the final segment. (All from iMovie)

    • ezhang profile image

      Edward Zhang 

      8 years ago from Bay Area, CA

      I'm totally digging the music in your video!


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