HOW TO MAKE FONDANT

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Utensils Needed

Heavy sauce pan with lid
Extra Pot
Stirring Spoon
Candy thermometer
Electric mixer
Disposable molds (foil lined paper plates work well)

Ingredients

4 lb bag of sugar
8 cups sugar (4# bag)
2 cups water
½ teaspoon white vinegar

5 lb bag of sugar
10 cups sugar (5# bag)
2-1/2 cups water
1/2 + 1/8 teaspoon white vinegar

(Doubled recipe works making about 6 each 9" plates 1/2" deep)

Procedure

1. Pour all ingredients into sauce pan and bring to boil stirring constantly
2. Cover and boil 5 minutes
3. Insert candy thermometer and boil until temperature reaches 234°
4. Remove from heat and cool to 200° (putting pot into sink full of water will speed this up!)
5. Whip with electric mixer until mixture begins to turn white with air bubbles throughout (3-4 minutes on the timer)
6. Pour into molds and allow to cool undisturbed
7. Store in a dry location (freezer is a good place)

For a printer friendly text file click here.

Here is a link to a video that provides the recipe and shows how to make fondant for winter feeding.

 

 

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March 24th

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NewBees Corner

 

Information listed here is for the new beekeepers looking for new information and guidance on beekeeping and beekeeping chores:

 

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Watching the 10 day weather forecasts? Spring is upon us! The maples are blooming, that purple stuff is coming up all over my yard, the bees are bring in pollen and surely some nectar. The 15 day forecast has the daytime temps in the 50's, 60's and even 70's and more importantly the nighttime temps are in the 40's and 50's. Those colonies are going to start building up. Time to get busy. Two hive manipulations to consider in these next couple of weeks are "Opening the Broodnest" and/or "Rotating Hive Bodies". If opening/expanding the brood nest I would caution to start slowly here in March but become familiar with the technique and get more agressive in April and May. Another thing to consider is adding supers at this time. A good discussion of adding supers early is given by Walt Wright in "Nectar Management 101". Here we go!

 

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