Utensils Needed

Heavy sauce pan with lid
Extra Pot
Stirring Spoon
Candy thermometer
Electric mixer
Disposable molds (foil lined paper plates work well)


4 lb bag of sugar
8 cups sugar (4# bag)
2 cups water
½ teaspoon white vinegar

5 lb bag of sugar
10 cups sugar (5# bag)
2-1/2 cups water
1/2 + 1/8 teaspoon white vinegar

(Doubled recipe works making about 6 each 9" plates 1/2" deep)


1. Pour all ingredients into sauce pan and bring to boil stirring constantly
2. Cover and boil 5 minutes
3. Insert candy thermometer and boil until temperature reaches 234°
4. Remove from heat and cool to 200° (putting pot into sink full of water will speed this up!)
5. Whip with electric mixer until mixture begins to turn white with air bubbles throughout (3-4 minutes on the timer)
6. Pour into molds and allow to cool undisturbed
7. Store in a dry location (freezer is a good place)

For a printer friendly text file click here.

Here is a link to a video that provides the recipe and shows how to make fondant for winter feeding.

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March Meetings and Events
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March 12th
Beginning Beekeeping Course - Day 1


March 17th
Monthly Meeting


March 19th
Beginning Beekeeping Course - Day 2


March 21st
York Co Horticultural Extravaganza


March 26th
Beginning Beekeeping Course - Day 3


March 28th & 29th
Williamsburg Home Show


Follow the "Latest News" link under the Main Menu for more information.





NewBees Corner


Information listed here is for the new beekeepers looking for guidance on what beekeeping chores are to be considered now:


For information on Spring Feeding - supplemental feeding of sugar syrup and/or pollen substitute check out this link: Michael Bush on Feeding


For information on Hive Reversing check out these links: Winter Feeding Success! Hive Reversal & Checkerboarding
Long Lane Honey Bee Farms - Lesson 93