Place the sugar, corn syrup or glucose and water in a saucepan and heat gently until dissolved.
Bring to the boil and cook until it reaches 160°C on a sugar thermometer.
Remove from the heat and pour it into a microwave safe bowl.
Holding two forks back to back, dip the tines into the syrup and allow to drain off for a few seconds before waving the strands quickly over the handle of a wooden spoon. Use long broad strokes, try to keep the strands thin and the same size and be sure to work quickly.
Gather the candy floss up and roll onto a stick or serve inside waffle cones.
TIP: To store the candy floss, avoid moisture and humidity and store in an airtight container lined with baking paper with a layer of Selati white sugar sprinkled in the bottom.