Rock Candy

I have predicted a largely wet and warm winter for 2013. It has not been so wet this last week, the River Mease is back in it's channel, but it has been warm. That means the bees will not be clustering and therefore will be eating up their store of honey. If they eat it all up before the spring then they will starve to death. Dead bees don't make much honey. The usual strategy is to feed bee candy. More accurately it is a fondant. It is sugar and water cooked up to "soft ball" then allowed to cool and set. I have tried many recipes but this one works every time. You need a heavy bottomed pan and a jam thermometer. I use the jam making pan. Remember that the sugar syrup is going to get very hot and it sticks if it is splashed about. You have been warned.

The local supermarket does sugar in 5kg bags. I use whatever vinegar is available but usually cider vinegar in preference to malted vinegar. The vinegar helps stave off mold and fermentation. Pour the 5kg of granulated sugar, 1 litre of water, a teaspoon of vinegar into the pan. Next just mix the sugar, vinegar and water to together in the pan then put the mixture on to boil. A jam thermometer is a very good thing to have. I have tried guessing when the correct temperature is achieved. I ended up with hard candy. That is no good to the bees. As the pan heats up stir it occasionally to make sure the sugar fully dissolves and nothing catches on the bottom of the pan. Bees do not like burned candy and it is near impossible to clean off the pan. When the syrup gets to "soft ball" which is 240F or 114C turn the heat down and keep it at soft ball for 5 five minutes. Do not leave it a soft ball for more than five minutes or let it go above soft ball or you end up three litres of hard candy. Take the pan off the heat. I put it outside to cool down [cats, dogs and kids beware etc]

Whilst the syrup is cooking line a couple of shallow tins with foil. You need a mould for each hive because as soon as the fondant starts to set there is no going back. I use baking trays as moulds. I find that the fondant block will sit above the crown board and under the roof quite easily. No need for ekes! When the syrup starts to form a skin on the cooling surface of the syrup this is the moment to start whisking the syrup to make fondant. Whisking introduces air and makes the fondant go white. As soon as the fondant starts to thicken up, which does not take long because whisking speeds up the cooling, pour the syrup into the lined tins and leave them to go completely cold. I cannot say how long it takes for fondant to set. It depends how cold it is and how thick the fondant is in the trays.

Problems
Too soft
If it does not set at all then it was not hot enough for long enough. So long as the fondant is not actually liquid and will hold a shape then I would use it on the hive. You just don't want it running into the hive. If too liquid pour it back into the pan and reheat it to the correct temperature and go through the process again.

Too hard
If, on the other hand, it has set like rock then you have rock candy. You have two choices; break it up and feed it to the kids as old fashion candy. It just tastes sweet or leave it in the air and in a week or two it will go gooey on the surface just like those sweet you lost in a blazer pocket when you were a kid. Is not so readily taken down by the bees but it might do whilst you make another softer batch.

I make the candy about 1 - 1 1/2 inches [25 - 40mm] thick, depending on the depth of the moulds and the how I divide the batch. I leave the candy in the moulds, even when cold and take down the bees. I usually score the surface of the candy with my hive tool just the make some loose edges because I think the bees can make a start on the block a bit more easily. I just pop off the roof, if the bees are round the hole in the crown board I just put the edge of the tray on the crown board near the hole and invert the mould. The fondant block just drops out and I lower it over the hole. If the bees are not round the hole I scrape a bit of fondant off the block and drop it into the hole just to give the bees a clue dinner has arrived and place the block over the hole. Then I just pop the roof back on and retire for a few weeks. My blocks are about 3lbs [1.5kg] each. I have a 5kg of sugar in the house ready to use as fondant or syrup as circumstance require.