I demonstrated this technique at an ICES DOS. Here are the instructions that accompanied my demo:
Spun Sugar (Angel Hair)
2-2/12 cups granulated sugar
Scant Â½ cup water
Scant 2/3 cup corn syrup
Place the sugar, water and corn syrup in a heavy-bottom saucepan over medium-high heat. Insert a candy thermometer and cook until it reaches 311Â°F (155Â°C) or hard crack stage. Remove from heat and pour into a heatproof glass bowl to stop the cooking. Add color now, if desired. Place bowl at your work surface.
Once the bubbles have subsided, hold a wooden dowel horizontally in front of you, about a foot above a work surface covered with a large silicone mat or a sheet of parchment. With your other hand, dip a fork into the hot sugar, hold it above the bowl until the sugar flows in an even stream, then rapidly wave the fork back and forth about 6 inches above the dowel. As the sugar falls freely from the fork, it will stretch into thin strands. When the dowel is completely covered, gently remove the angel hair and set aside. Repeat until you have used all of the sugar or have made the desired amount. Use immediately.
Avoid making this on days with high humidity as the sugar may âmeltâ or never set up properly. On a dry day, the sugar should hold its shape for a few hours.