Monday, February 19, 2007

Making Fondant

Bring a quart of water to a boil in a medium to large pot. Turn off the heat and add five pounds granulated sugar, stirring constantly. When dissolved, bring water back to a boil and keep stirring. Use a candy thermometer and bring the mixture to 260-270 degrees (hard ball candy state). Do not burn the sugar. Pour the mixture into molds (cookie sheet lined with wax paper works well). When cooled and set, break into convenient-sized pieces and store in freezer, between wax paper sheets until needed (Adapted from Beekeeping, A Practical Guide, by Dick Bonney).

A Larger Recipe:

15 pounds granulated sugar
3 pounds corn syrup
4 cups water
1/2 teaspoon cream of tartar
Prepare in the same manner as the smaller recipe only use a larger pot.

Simply place a cake of fondant on the top of the frames closest to the main cluster of bees. A super or a one-inch wooden rim should be put in place to allow room for the fondant and bees. A six-pound cake may last 10-15 days if the colony is large.

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