Kandy is a winter food for bees, which is a solid food that consists of sugar and honey. It is placed on the nesting frames, the bottom, uterine and transfer cells of the hive.
Instructions
Step 1
To make a fondant kandy, pour one liter of water into an enamel pot or tinned basin. Put the pot on fire and heat the water to 55 ° C. Stir constantly, add 2 kilograms of cane sugar and simmer for 20 minutes over low heat.
Step 2
While boiling, gently remove the foam from the surface without stirring the syrup. Make sure that the fire evenly warms up the entire bottom of the pan, otherwise a crust of sugar will form around the edges, which will then turn into grains.
Step 3
Determine the readiness of the syrup. To do this, dip a spoon into it, which immediately immerse it in cold water. If the syrup has thickened and can be rolled into a doughy ball, proceed to the next step of the instructions. In the event that the syrup does not thicken after contact with cold water, continue to cook. If the ball becomes brittle and disintegrates when rolling, then the syrup is overcooked. Correct this by adding some water and boiling down to the desired condition.
Step 4
Add 600 grams of liquid honey to the finished syrup. Reduce heat to low so that the syrup does not overflow when it boils, as it will boil after adding honey.
Step 5
Boil the resulting mixture for 3 minutes. Then pour it into a tin dish, let it cool slightly and stir with a wooden spatula until you get a doughy white fudge. After that, transfer the kandy to a glass container or wooden box, the inner sides of which are covered with a layer of wax. Cover tightly with wax soaked paper.
Step 6
Prepare kandy as Scholz food mass. To do this, put 500 grams of honey in a pan with an enamel coating and heat to a temperature not exceeding 60 ° C. As soon as all the crystals dissolve, cool the honey a little and start pouring in the icing sugar, stirring the mixture constantly with a wooden spoon. As a result, the consistency of the mixture should resemble bread dough.
Step 7
Sprinkle the icing sugar on a cutting board and place the kandy on top of it. Knead the "dough" several times. It should be thick enough and not blurry in your hands. Store the finished kandy in a sealed container.
