just made all this gorgous spun sugar on my croquembouche , now an hous later it has nearly all disolved?????????????/ this has never happened before what do i do??/ why did it do it?? it has been raining here all night so humidity must be high but it isn't hot??
i havr i hour till its getting picked up!!

Wow...My guess its the humidity. Hope you find out what happened!

My only guess is humidity.

The humidity is the culprit. Sugar is hygroscopic---a material that easily and readily absorbs moisture.

All I can say is that of the few cake artists I know who will even do croquembouche with spun sugar on them, none of them will apply the spun sugar until 5 mins. before putting the piece on display. If it has to go out sooner, or stay on display for a very long time, then they use isomalt because that doesn't absorb water as quickly.

I have no suggestion for recovery on this one, except to eliminate the spun sugar at this point.

HTH
Rae