FONDANT SUGAR CANDY
15 lbs. sugar
3 lbs. high fructose corn syrup (Karo)
4 c. water
˝ tsp. cream of tartar
Dissolve the above ingredients by stirring and boiling the mixture until the temperature rises to 242° (a rolling boil, takes 15-20 mins.; clear liquid is under foam). Let syrup cool to about 190° then quickly stir & pour into molds (or into pie pans or wax paper-lined jelly roll pans). If using molds or fondant/sugar boards, don’t fill to brim; allow bee space for access. Allow 2+ hours to cool down and harden.
Stimulates brood production; apply in late February or early March.
1-1/2 c. (8 oz.) fat-free soy flour
˝ c. (1 oz.) Brewer’s yeast
Mix above 2 ingredients and add slowly to a sugar syrup: 1-1/2 c. (12 oz.) granulated sugar and 6 oz. hot water. Mixture of dry & syrup is like stiff bread dough. Press between sheets of wax paper. Place patty over cluster, with wax paper removed on bottom side for bees’ access.
www.sembabees.org (Southeastern Michigan Beekeepers Ass’n)