So sorry ladies! I forgot to check this thread again. Here is the quote from a CCer ( I dont have her name so I can't give her credit - sorry!)
"I poured some sugar in a small pot (probably 1-2 cups) and put some water in the pot with the sugar. You dont want to put too much water in the pot. you'll want the consistency of wet sand. melt over the stove and let it caramelize. take it off the stove, and have a bowl of cool water set aside. place the bottom of the pot in the cool water to stop the cooking process. once the sugar starts to cool, dip your wooden dowel into the caramelized sugar. keep dipping and turning and pouring until you reach the thickness you want. while the sugar is on the stick, while it is still hot - but not so much that you can touch it , then start forming it into the shape you want. let it cool completely and it will become hard as rock. stick one end of the wooden dowel into the cake and place an empty beer can on the other end. hope this is helpful!"
I cooked it on a 6 (out of 10) for most of the time. The water evaporates and then the sugar starts crystallizing. It took a little while for the mixture to cool enough to stick to my dowel, but just be patient. Good Luck!