Beekeeping Education

Sue's Fondant Recipe For Winter Feeding

5 lb granulated sugar                                                                               10 lbs sugar=20 cups

1 pint water                                                                                                 5 lbs sugar=10 cups

1 tablespoon vinegar or lemon juice                                                       2.5 lbs sugar=5 cups

2-5 drops essential oil                                                                                1 lb sugar=2 cups

  1. Prepare molds in advance.  You can use paper plates, pie pans, or take-out boxes.  Spray lightly with oil and place on a flat surface.

  2. Measure the water and vinegar (or lemon juice) into a large pot and bring to a slow simmer.

  3. Pour in the sugar, stirring until it dissolves completely.  Keep stirring until you feel no "grits"in the water. If the sugar won't dissolve add more water, little by little, until all crystals disappear.

  4.  Once the sugar is completely dissolved, you can gently turn up the heat to medium high and stop stirring.  Insert your candy thermometer.  Because the crystals are gone, there is nothing to settle to the bottom and burn; the sugar is in solution.

  5. Boil the mixture until the thermometer reads 234 degrees F, then remove the pot from the heat. If you wish, you can test the candy at this point. Place a drop of syrup into a glass of cool water. Reach in and get the drop. The drop of candy should flatten and run down between your fingers.

  6. Set the pot aside to cool to about 200 degrees F. You can set the pot in a sink of ice water to speed the up process but it is not necessary.

  7. When the fondant reaches 200 degrees F You can then add a few drops of essential oils if desired.

  8. Pour the fondant into a standing mixer with a paddle attachment and slowly beat until the mixture turns light-colored and smooth. Alternatively, you may knead the fondant with your hands, but be careful of the heat.

  9. Divide the mixture into 8 or 10 paper plates and allow to cool completely.

  10. Once cool, wrap the fondant in plastic wrap or wax paper. You can store the fondant for several weeks in a cool place, or for longer in the freezer.

Late Winter Sugar/Pollen Substitute

5 lbs sugar

5-7 oz water

1/2-3/4 cups pollen substitute

  1. Mix dry ingredients

  2. Add water and mix until wet sand consistency

  3. Pat out onto parchment paper in tray; score into blocks while we

  4. Let dry 24-48 hours

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