Ingredients (scaleable), eg,1 kg sugar to 280 ml water: 4 parts granulated sugar, 1 part water, 1 teaspoon white vinegarPour sugar, water and vinegar into saucepan and bring to the boil stirring constantly. Cover and gently boil for about 5 minutes. Remove lid and check temperature with cooking thermometer, continue to boil with lid off until temperature reaches 115°C. Remove from heat and cool to 100°C. Whip with mixer (preferably electric) until mixture begins to turn white and creamy with air bubbles. Don't overwhip or fondant will go crumbly. (The bees don't mind but you can't tip it out of the setting pan.) Quickly pour into shallow setting pans and allow to cool undisturbed. To feed bees, place inverted pan on top of frames (or tip block of fondant out of pan if you can).
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