Unlike other spun-sugar angel hair recipes that call for granulated sugar, this fondant-based recipe has greater durability and resistance to humidity.
Prepare an ice-water bath; set aside. Lightly coat with vegetable oil a wooden laundry rack or 2 wooden spoons placed flat on work surface 1 foot apart, with handles extending all the way off the edge of the work surface and spoon bowls taped securely to the surface. Cover floor with newspaper.
Bring fondant and syrup to a boil in a small saucepan; cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 15 minutes. Remove from heat; immediately plunge bottom of pan into ice-water bath. Set pan on a towel to keep it from slipping; let sugar cool, stirring occasionally, until 200 degrees.
Stand on a stool so you are about 2 feet above work surface. Dip a whisk with the ends cut off, or 2 forks held back-to-back, into sugar; quickly wave back and forth over wooden rack or spoons using long strokes so strands fall in long threads. Gently wrap strands around your hand to form a nest about 2 inches tall and 4 inches in diameter. Remove nest from your hand; lightly curl one end inward to give it a bottom. Immediately transfer to an airtight container; repeat with remaining sugar to make 11 more nests. If sugar solidifies, reheat just until it reaches 200 degrees, and continue process.