A feeding option...fondant!

I personally do not encourage people to use sugar syrup for emergancy or winter feeding. At least not in cold weather areas.

Beyond trying to fill jars (what a pain) or hivetop feeders (oftentimes ignored by bees in cold weather, I prefer fondant. I know for me, going out in 12 inches of snow and making sure the sugar syrup didn't freeze or go empty, is a useless option.

I place a 25 pound of fondant on the hive in November and the bees will eat it for three months or more.

Feeding syrup after cold weather starts adds huge amounts of moisture to the hive. I have inspected many dead hives with frame upon frame of store sugar water from feeding in late fall and early winter. Yes I have seen the crystalized sugar in cells. But that is from syrup being taken down into the cells. Seen that many times. I have never seen granulated sugar in cells.

Below is a picture of a 25 pound block of fondant. And I don't care what the old beek books suggest, the bees have no problems needing, finding, or utilizing moisture in the consumption of it. Bees find water in winter just fine.

What is the water content of honey? 18, maybe 20 % tops. What is the water content of sugar syrup? 30-40-50% of more. And this higher moisture content means the bees actually will eat through more surup by volume than if eating honey, adding an unnatural high level of moisture. And moisture kills.

Here is a low moisture feed that allows you to feed once all winter, NOT put high levels moisture into the hive, and does not need filling. And when the bees are at the top of the brood chamber conserving heat anyways, they are up against the fondant as it is placed right on the inner cover hole.

If I was in a warmer climate, maybe syrup would work better. For me, this picture is the best way I have found to feed in winter. Yes, as PCM says, each can do what they want. And much of beekeeping is "location" based. I'm just suggesting my option and why.

http://thecookduke.com/fondant-recipe/ has the following recipe......and then some.



Ingredients required to make the fondant recipe:

* 1 Tbsp of unflavored gelatin
* 1/4 cup of cold water
* 1 tsp of almond extract
* 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
* 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
* 2 lbs 10X confectioners’ sugar
* 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

* Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
* Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
* Add the Almond extract
* Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
* Sift 1 1/2 pounds of the sugar into a large bowl
* Make a hole in the sugar and pour the liquid mixture to it
* Stir with a wooden spoon until the mixture becomes sticky
* Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
* Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
* Rub the vegetable shortening on your thumbs and knead it into the fondant
* Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

busybee said:

Bjornbee,

The other day I spent the day calling bakeries I found listed in the yellow pages and NO ONE has it. Someone referred me to Wal Mart and Hobby Lobby. Went to those today and Wal Mart does not have it and Hobby Lobby had a 5 lb box for $22.

Click to expand...

I have an answer! Finally there's something I know about! I am a cook/baker. You need to contact specialty shops designed for independent bakers and caterers who are baking for a hobby, have a small business or moonlight doing wedding cakes. In the Kansas City area we have The Sweet Shoppe and George's Hobby House. These stores don't sell baked products, they sell the fancy specialty stuff to bake products with. Here's another option: become acquainted with someone who manages the bakery department of the local grocery store or neighborhood bakery. Ask them to order it for you from their supplier. Never hurts to ask and it would be a lot less expensive. Since you would not be in competition with the bakery, they might do it. If you have to sweeten the deal, maybe offer the person who does the ordering some honey for helping you out!

You could make your own fondant, as suggested by a previous board member. I personally think it's very expensive, but I can see the merits of using fondant if you live in a colder climate and your hives are spread out. If any of you watch the Food Channel's show Ace of Cakes, fondant is all they cover their cakes in. (For those that are curious about what the heck you do with the stuff).