Quick Sugar Syrup Recipe: 1:1 Ratio for Spring Feeding
This recipe cuts down on the time it takes for sugar syrup to cool by heating only part of the water and moving heated syrup to a second pot to cool faster. It is a 1:1 ratio of 8 lbs. sugar to 8lbs. water for spring feeding.
2 Four Pound Bags of Granulated Sugar
8 lbs water
2 Large Pots
4 cup glass measuring cup
Digital Postal Scale
Long handled spoon
Place a large pot on a digital postal scale. Plug in the scale so that the weight reads zero lbs, or use the tare button feature. Fill pot with 6 lbs. of water.
Heat pot of water on stove until almost boiled (no need to boil). While heating water, in a four cup glass measuring cup measure 2 lbs of cold water on the scale.
When pot of water on stove is almost boiling, pour in 8 pounds of sugar (two 4lb. bags). Stir until dissolved (no need to boil). If the syrup is cloudy from undissolved sugar, allow to heat a bit longer until nearly clear.
Pour heated sugar water into another unheated large pot. Add the 2lbs. of cold water in the glass measuring cup and stir. Allow combined syrup to cool to room temperature.
Makes enough sugar syrup to fill about six large mason jars used as jar feeders.
Submitted by Becky Sundstrom
Renzy’s Fondant Recipe – By Renzy Davenport
(don’t exceed 6 cups for this recipe..too hard to handle when you begin the “cream” work. And use any pot with a handle..not the big kettle pots..those are too big.)
- 2 cups granulated sugar
- 1/2 cup water
- 2 tbsp light corn syrup
1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.
2. Combine the sugar, water, and corn syrup in a small/medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.
3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees. (a little lower temp seems to make the fondant softer…230-235)
4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes (sometimes a bit longer), lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.
5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.
7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
8. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant. I make burger size patties, with parchment paper between them and freeze them.
Just place patty over your inner cover hole and use a 2 inch spacer box around the patty; put the lid on top and check about every 2 weeks. This reduces disturbing the bees by lifting off the inner cover and placing directly on the top bars. Sometimes the patties will be hard but that’s ok. The patties help reduce a little moisture when placed over the inner cover hole.