Even the thicker strands will sag. The sugar will absorbs moisture from the air, turn sticky and then run/collapse. I use sugar toffee windows, and if I do them more than a couple of days before Christmas they start to develop holes and then run down the walls!
I’ve heard that isomalt is more stable, but I haven’t worked with it yet, perhaps you could experiment with that? Or maybe someone else here might have used a spun sugar substitute with more stability
