This recipe is our choice for making a good fondant candy for the bees. We have chosen not to use corn syrup because of GMO and all the hybridization that the corn goes through. High fructose corn syrup becomes toxic when heated creating a compound called hydroxymenthylfurfural which is not beneficial to bees. Cream of tartar is excluded because it is not beneficial to the bees health. Use pure cane sugar ONLY.
The following will make 1 cake the size of a dinner plate.
To make more, simply double or triple the recipe.
Mix the following:
- 4 cups of sugar
- 1 cup water
- 1/2 tsp. white distilled vinegar
- 1/4 tsp. Real Salt (sea salt with 60 naturally occurring trace minerals) per batch.
- Bring the above to a boil stirring constantly (to avoid candy being a extremely sticky transparent gel).
- Boil covered for 3 minutes without stirring.
- Boil until mixture reaches 234° F. on a candy thermometer (older type works best.)
- Do not go over this temperature (over heating will cause the mixture to caramelize, which is harmful to the bees).
- Remove from heat and allow to cool to 200° F. (you should start to see an increased thickness at this point
- Whip with a whisk until whiteness occurs (if preferred in late winter or early spring 1/2 cup of Ultra Bee Pollen Substitute may be added while whipping).
- Lay waxed paper on top of a towel (avoid an over fluffy towel – fluff affects the cake’s thickness).
- Quickly pour fondant onto waxed paper.
- Allow to cool undisturbed.
- If making multiple cakes place waxed paper between each cake.
- Store cakes in a plastic bag in refrigerator or freezer.
- Remove from refrigerator or freezer and let reach room temperature before feeding.
- When feeding remove waxed paper and place fondant on top bars of frames directly over the brood cluster. (where the bees are clustered up so that they have access to it)