I'd say 24-72 hours. Adding the extra sugar and not hydrating your yeast in water means the yeast has to fight a lot of osmotic pressure to start drawing water and sugars into the cells. Also, if you splashed the cider well, the yeast will go through a growth period before they start producing CO2.
2 lbs. of sugar in three gallons of cider will make for a long ferment. Plan on 4-6 weeks.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk