Yes I quickly felt you are not following as shown in the DC video and until the end I was not sure what would be the result. I think you have added more sugar and didn't stir mix to its proper consistency and removed very early. However good effort and a good lesson for us viewers. Thank you very much. .
Works best to cook it in the bottom part of your canner. Keeps it from bubbling up beaver bottom and does not cool off to fast. Have sink with cold water in it in case of getting hot syrup on hand. Then put burn cream on burned area.
Bakers fondant actually contains a hard oil such as Crisco. That may be one of the tricks to make it pliable. I'm still trying to figure out how that would affect the bees.
Crisco is used for treating tracheal mites. The bees body is getting oiled/greased up and the mites can not hitch a ride and instead slide off the bees.
The only thing that was not mentioned was......what is fondant good for and what does it do and for what is it used? Home made candy that you can eat maybe?
I'm not allowed in the kitchen... here's how I do it outside - making large quantities (remember: 1# fondant = 1# honey... if your bees need 10# - not an unusual amount since a bee hive need total 70# food for a winter, then using a turkey cooker available cheap at Walmart after Thanksgiving is the way to go). see www.bamboohollow.com/fondant-recipe.php
Wow... four cups of water to 10 pounds of sugar? No wonder my first fondant took so long to get to temperature -- I had 1:1 water:sugar by weight, with 8 pounds of sugar! :)
Just a word of caution, Had the same (looks the same) thermometer as shown in the video, my batch boiled over very rapidly at 225 F, checked against a second thermometer and found the first thermometer was reading low by 15 F. Wife not best pleased
+foreverlyuba Yes, you can add Honey B Healthy with no difficulty. I would wait until it is cool though so you don't 'cook' the essential oil goodness out of the product. I don't see why you couldn't mix Fumagillin in also but I am only aware of it being mixed with regular sugar solutions. One thing about Fumagillin is they say not to expose it to sunlight. Is that because of sunlight or because of the heat from sunlight - I can't say. That's one of the things about the heat of making fondant it could alter what you are mixing in and change the effectiveness or alter it altogether.
There is a lot of angst about corn syrup but it is a sugar just like anything else. It comes from breaking down corn starch. There is a concern for High Fructose Corn Syrup which is chemically treated and not the same. When heated HFCS will change and create a byproduct that will kill the bees. In the case of making fondant I believe the Corn Syrup is used to keep sauces from crystalizing rock hard. It would be brittle and not pliable without it.
+Avril Biggin I don't see why not but there is something about the substitution. Corn Syrup introduces a certain bond that allows the final mixture to be soft and pliable. Changing it to honey is going to impact the final texture.
+Konrad Cichy I know of this and covered the research in my podcast on HMF that LeConte did. I was of the impression that it HCFS had to be heated over period of time to cause HMF but will have to look into it further. If I find that simply heating past 120°F is all it takes I'll pull the video. Thanks for calling it out. This is simply a video of a recipe that has been passed down from beekeeper to beekeeper over the years and I never gave it much thought.
+Konrad Cichy By the way, I had looked this up in the past from a question last year. See The comment from Clean Slate Farm below. There are differences in corn syrup. Some are simply sugar solutions derived from corn and referred to as corn sugar and some are HCFS. My bottles of Karo from my pantry say 0G of HFCS. I think that means they are not HCFS but I will look into it further.
+Konrad Cichy From the Karo website FAQ on HFCS - "High fructose corn syrup starts with regular corn syrup, which is modified by further processing and treated with enzymes to break it into two different forms of sweeteners, fructose and glucose. In contrast, corn syrup is a sweetener derived from fresh corn picked and processed at its peak for flavor and sweetness. This is the ingredient in Karo® Corn Syrups used for baking - Karo® Light, Karo® Dark and Karo® Lite (reduced calorie)." My bottles indicate that there is no HCFS in Karo Light syrup per the label. Whew...
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Thanks Kevin. I appreciate the effort it takes to make these videos.
Yes I quickly felt you are not following as shown in the DC video and until the end I was not sure what would be the result.
I think you have added more sugar and didn't stir mix to its proper consistency and removed very early.
However good effort and a good lesson for us viewers.
Thank you very much. .
Works best to cook it in the bottom part of your canner. Keeps it from bubbling up beaver bottom and does not cool off to fast. Have sink with cold water in it in case of getting hot syrup on hand. Then put burn cream on burned area.
Beaver typo its heating up
Nice video. Thanks!👍
Kevin you're the best!
Bakers fondant actually contains a hard oil such as Crisco. That may be one of the tricks to make it pliable. I'm still trying to figure out how that would affect the bees.
Crisco is used for treating tracheal mites. The bees body is getting oiled/greased up and the mites can not hitch a ride and instead slide off the bees.
The only thing that was not mentioned was......what is fondant good for and what does it do and for what is it used?
Home made candy that you can eat maybe?
Fondant is used to feed bees during winter months, when you cannot use liquid forms of food because the liquid is to child for them to take.
I'm not allowed in the kitchen... here's how I do it outside - making large quantities (remember: 1# fondant = 1# honey... if your bees need 10# - not an unusual amount since a bee hive need total 70# food for a winter, then using a turkey cooker available cheap at Walmart after Thanksgiving is the way to go). see www.bamboohollow.com/fondant-recipe.php
i think it would be better if you add lemon after sugar
Mine also got hard like that and I only heated it up to 234. Not sure what I did wrong?
Wow... four cups of water to 10 pounds of sugar? No wonder my first fondant took so long to get to temperature -- I had 1:1 water:sugar by weight, with 8 pounds of sugar! :)
If you used a whisk you'd have nougat. Cool.
Just a word of caution, Had the same (looks the same) thermometer as shown in the video, my batch boiled over very rapidly at 225 F, checked against a second thermometer and found the first thermometer was reading low by 15 F. Wife not best pleased
Would I be able to add Honey-B Healthy or Fumagilin B to the fondant?
+foreverlyuba Yes, you can add Honey B Healthy with no difficulty. I would wait until it is cool though so you don't 'cook' the essential oil goodness out of the product. I don't see why you couldn't mix Fumagillin in also but I am only aware of it being mixed with regular sugar solutions. One thing about Fumagillin is they say not to expose it to sunlight. Is that because of sunlight or because of the heat from sunlight - I can't say. That's one of the things about the heat of making fondant it could alter what you are mixing in and change the effectiveness or alter it altogether.
Kevin, Love the podcast and youtube vids. I see are using corn syrup? I thought that was a no-no.
There is a lot of angst about corn syrup but it is a sugar just like anything else. It comes from breaking down corn starch. There is a concern for High Fructose Corn Syrup which is chemically treated and not the same. When heated HFCS will change and create a byproduct that will kill the bees. In the case of making fondant I believe the Corn Syrup is used to keep sauces from crystalizing rock hard. It would be brittle and not pliable without it.
Thanks for the clarification. Any new podcasts in the works?
Clean Slate Farm posted one yesterday and started tonight on #74.
Thanks
Can I use honey instead of corn syrup?
+Avril Biggin I don't see why not but there is something about the substitution. Corn Syrup introduces a certain bond that allows the final mixture to be soft and pliable. Changing it to honey is going to impact the final texture.
And what about, toxic for bees, HMF (hydroxyMethylFurfural) ???
+Konrad Cichy I know of this and covered the research in my podcast on HMF that LeConte did. I was of the impression that it HCFS had to be heated over period of time to cause HMF but will have to look into it further. If I find that simply heating past 120°F is all it takes I'll pull the video. Thanks for calling it out. This is simply a video of a recipe that has been passed down from beekeeper to beekeeper over the years and I never gave it much thought.
+Konrad Cichy By the way, I had looked this up in the past from a question last year. See The comment from Clean Slate Farm below. There are differences in corn syrup. Some are simply sugar solutions derived from corn and referred to as corn sugar and some are HCFS. My bottles of Karo from my pantry say 0G of HFCS. I think that means they are not HCFS but I will look into it further.
+Konrad Cichy From the Karo website FAQ on HFCS - "High fructose corn syrup starts with regular corn syrup,
which is modified by further processing and treated with enzymes to break it into two different forms of sweeteners, fructose and glucose. In contrast, corn syrup is a sweetener derived from fresh corn picked and processed at its peak for flavor and sweetness. This is the ingredient in Karo® Corn Syrups used for baking - Karo® Light, Karo® Dark and Karo® Lite (reduced calorie)."
My bottles indicate that there is no HCFS in Karo Light syrup per the label. Whew...
Sound cut out around 9:00
Can you close your browser and try again? We know that sometimes videos don't encode well to TH-cam but in this case we heard the audio to the end. Could it be a browser problem on your machine? Please let us know what you find.
Yes, it was an issue on my end, slow connection and an iPad first gen, not a good combo...thanks!