Bee Icing

With a break in the weather and lots of sunshine I decided to make some bee fondant or icing. Thankfully I have made hard tack candy before during the holidays and know it takes some patience to reach the appropriate temperature. In this case the sugar concoction has to stay below 234 degrees. That’s a good thing because it takes a long time to evaporate enough water to achieve the temperature. Temperatures over 234 degrees will alter the sugar in a negative way for the bees.

Temperature slowly climbing

After 234 degrees you remove from heat and let it cool down to 200 degrees. Then get ready to spend at least 10 minutes whisking the mixture until it turns white and starts getting slushy for lack of a better word. Then you finally pour it out on to wax paper with a dish towel underneath it.

These patties of fondant or icing can be stored in a ziplock bag in the refrigerator. I’m holding off placing these in the hives until the weather consistently stays cold. When that time comes I won’t be opening up the hive again until the next occasional warm day. Then I can report back on how well these worked.

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