Thanks for this. My first attempt didn't turn out too well. The resulting fondant was a goo-like substance which was really hard to cut. I had used a digital probe type thermometer and suspected this might have had a negative bearing on things. Second time out I used a proper jam/candy thermometer and there was a huge difference with the finished product. As a test I used both thermometers at intervals along the way and there was up to 15 degrees of a difference in temperature between the two thermometers when inserted. I stuck with the candy thermometer and glad I did! The resultant fondant was much better, very similar to yours. Thanks again!!
Excellent presentation. The best I have seen. Great step by step instructions. I will make mine right now following your instructions. Thank you for posting the information. warm Regards.
Your video was great but I must be a fool. I carefully followed the instructions but mine turned to sugar. Any suggestions? Maybe I didn't mix it well enough before turning on the heatl. With a pastry brush I even rinsed down the sides of the pan freeing it from sugar crystals (while I was stirring) . I'm wondering if the heat from my gas stove is too hot to begin with. It seems a gradual heat would be helpful to make sure all the sugar is dissolved before it boils. I've made candy fondant before but the sugar ratio of course is not so high. How much water would I add to my failed batch, and how long would I boil it to try to rescue the fondant?
Thank you for the tutorial! Made my first batch tonight and was hoping to tap into the trial and error you mentioned. My consistency was slightly moist and would crack and crumble if I were to try a rolling pin on it. Less like playdo more like moist sand. I was still able to form it and it kept it's shape but was hoping you could offer some insight. BTW, we had 3 candy thermometers that all gave different readings. I ended up grabbing my digital from the garage like yours, haha. Thanks again for the time!
Will this fondant stay moist and pliable or does it set up? All the recipes I've used end up solid as stone. Also, there are different amounts of acid in vinegars. I belive I remember hearing or reading it is the acid that is important. What one do you use?
Lawrence Heafner it has something g to do with mixing the glucose and sucrose. As you cook it at 235 a convention happens and you get a certain percentage of glucose to sucrose. That’s about as far as my science goes. Mixing it as it cools held to ensure the two are evenly distributed. I imagine you could use a wooden spoon or even a powered eggs beater. Let me know how you do.
Joshua Sutton rosemary and sage (only because it’s what I happened to have on hand I typically use either wintergreen or spearmint as I have heard it’s delicious for bees
Thanks for this. My first attempt didn't turn out too well. The resulting fondant was a goo-like substance which was really hard to cut. I had used a digital probe type thermometer and suspected this might have had a negative bearing on things. Second time out I used a proper jam/candy thermometer and there was a huge difference with the finished product. As a test I used both thermometers at intervals along the way and there was up to 15 degrees of a difference in temperature between the two thermometers when inserted. I stuck with the candy thermometer and glad I did! The resultant fondant was much better, very similar to yours. Thanks again!!
thanks for the video. I followed it to a tee, but my fondant still came out rock solid. Any tips?
Made just as illustrated. Everything worked beautifully.
Thanks again.
Joe Smuckatelli how did it come out?
Thanks for getting right to it man. I’ve got about 5 batches worth of sugar to make…..
Excellent presentation. The best I have seen. Great step by step instructions.
I will make mine right now following your instructions.
Thank you for posting the information.
warm Regards.
Joe Smuckatelli thanks. How did it come out?
Keep in mind that those temperature do NOT apply if you live at high altitudes. You'll end up with a sugar brick. Experiment to find what works.
Your video was great but I must be a fool. I carefully followed the instructions but mine turned to sugar. Any suggestions? Maybe I didn't mix it well enough before turning on the heatl. With a pastry brush I even rinsed down the sides of the pan freeing it from sugar crystals (while I was stirring) . I'm wondering if the heat from my gas stove is too hot to begin with. It seems a gradual heat would be helpful to make sure all the sugar is dissolved before it boils. I've made candy fondant before but the sugar ratio of course is not so high. How much water would I add to my failed batch, and how long would I boil it to try to rescue the fondant?
How long does the fondant keep before going bad???
Thank you for the tutorial! Made my first batch tonight and was hoping to tap into the trial and error you mentioned. My consistency was slightly moist and would crack and crumble if I were to try a rolling pin on it. Less like playdo more like moist sand. I was still able to form it and it kept it's shape but was hoping you could offer some insight. BTW, we had 3 candy thermometers that all gave different readings. I ended up grabbing my digital from the garage like yours, haha. Thanks again for the time!
James Kroeger sounds like it was slightly too hot while cooking. Elevation makes a difference too. Try the next batch at 230
Do I mix while it's boiling at 235f or leave it alone for the 15 mins
Will this fondant stay moist and pliable or does it set up? All the recipes I've used end up solid as stone.
Also, there are different amounts of acid in vinegars. I belive I remember hearing or reading it is the acid that is important. What one do you use?
I'm asking because I want to put some in my mating nuc's when I start them out.
If it is too hard you can re-add water and heat it up and just don't boil it down as much next time.
have you ever added anything like 'honeybee healthy'?
That's a choice you don't have to
What is the purpose of mixing it at the end with the electric mixer? What happens if I don't do it well enough?
Lawrence Heafner it has something g to do with mixing the glucose and sucrose. As you cook it at 235 a convention happens and you get a certain percentage of glucose to sucrose. That’s about as far as my science goes. Mixing it as it cools held to ensure the two are evenly distributed. I imagine you could use a wooden spoon or even a powered eggs beater. Let me know how you do.
Ours came out gritty sand like consistency, is there anything we can do to recover this batch? Other batches we've tried were too sticky.
Cynthia Gerber sorry just saw this. As long as you have the ratios correct it really comes down to temperature. It’s critical
Succinct. Well done!!!
what two essential oils did you use??
Joshua Sutton rosemary and sage (only because it’s what I happened to have on hand I typically use either wintergreen or spearmint as I have heard it’s delicious for bees
Would distilled white vinegar work
I also use what ever I have on the list. Usually Spearmint and Rosemary
Yes white distilled is perfect
Heating sugars creates HMF- not good for bee tummies
Isn't it one teaspoon of vinegar for every cup of water? So it would be four teaspoons
@@scottdhorn no I didn't. Never made the stuff
Why can’t you just add sugar? They’ll eat it.
In this process sakoros changes to glucose and fruktos so will be too much better for bees.
????
Dried hard. Disappointing. I'll try adding some water.