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| Photo #1- Bee Fondant |
I have enriched the honeybee fondant by adding rye flour to the fondant. This is done so the early brood can be boosted and assured of having food for the developing young. Make sure the rye flour is fresh. You can also use other enrichments such as; bee pro powder, soybean flour and so on.
We will be using bee fondant recipe #2 from the bee fondant page on this site, re-listed here with the enrichments added. You can find fondant or bee candy board ideas and plans on this site or here.
Bee Fondant Recipe #2
10 lbs sugar (white table sugar)
2 pints water
1/2 teaspoon cream of tarter (do not add more)
1 cup rye flour
1 pinch of salt
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| Photo #2- Items needed for fondant |
1 large pot
1 long handled spoon
1 candy thermometer or laser device
2 pans or molds for the fondant (pictured Lasagna pan)
1 spatula
1/2 tsp measuring spoon
wax paper or foil to line the molds
Yields about 11 pounds fondant
The lasagna pan pictured will hold about 10 pounds of fondant. You need another pan to catch excess fondant from your pot.
General Instructions
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| Photo #3- Mixture |
- To begin, add the water and salt to the pot. Bring to full boil.
- Add first bag (5lbs) to water quickly. Give a short stir, then add the other 5lbs. NOTE: If you add the second bag quickly it will be easier to mix in before the other 5lbs has dissolved. See photo #3.
- Add cream of tarter and mix in.
- Stir at slow to medium speed without stopping until you see the sugar mixture begin to boil. Stop stirring. (If you continue to stir the sugar will foam up greatly) It will rise slightly and then fall, then it will begin to boil all over. See photo #4.
- Once the mixture has reached your target temperature, turn off heat and allow to cool to about 200 degrees. (Use 238 for fudgy, 250 for a harder block) This will take about 13 minutes or so. If it drops much below 160 degrees the fondant will become very grainy. See top right fondant of photo #5.
- You can use this cooling time to line your pans/molds or ready a candy board and get ready to pour the liquid bee fondant.
- Mix in the rye flour well when the mixture has cooled to 200 degrees. An electric hand mixer makes this job a snap.
- Pour the bee fondant CAREFULLY into your pans/molds. See photo #1. This stuff will burn you quickly, watch out.
- Pour any excess into your spare pan.
- Clean up and repeat as needed.
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| Photo #4- Fondant mix boiling |
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| Photo #5- Bee fondant mix cooling |
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| Photo #6- Finished blocks for the bees |
I used 250 degrees here and did not whip my fondant as I prefer a harder and denser block. Pop the blocks out and place in your hives. You can also make bee candy boards with this same recipe. The foil lasagna pan shown is about 1-3/4"x9-3/8"x2-3/8".
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