Ohhhh HELP! Poured sugar drooooooops!

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: I'm making a poured sugar champagne bottle for an Ice Bucket Grooms 
cake.   The silicone mold turned out greatm but I had some trouble 
with the poured sugar filling up the neck of the mold.... so needed to 
make more poured sugar for the bottle base... 
It looked great 2 hours after... when it was in the fridge..
but then I took it out.....
it's been out about an hour... 
When I just looked at it... the neck had drooped almost a whole inch 
and now looks like a goose neck!!!!  YIKES!!!
I used 1 part sugar to 1 part light corn syrup and cook 'till 300 on 
candy thermometer.
Any suggestions now that I have to make it again????
Does poured sugar need to be kept cold all the time?..or just after it's 
poured?


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