From Elizabeth LaBau,
Your Guide to Candy.
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Hold the pan in one hand and a fork in the other. Dip the fork in the sugar syrup and stir. Remove the fork from the heat and hold it 5-6 inches above the prepared saucepan handles. Rapidly flick the fork back and forth over the handles. The sugar syrup should create very fine strands of sugar that drape over the handles. If the syrup doesn’t create any strands, or the strands have a lot of “beads,” allow the syrup to cool for another minute. If the strands are very lumpy and difficult to form, re-heat the syrup very briefly.