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how much vinegar in my fondant?

 
Robert du Rivage
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posted 8 years ago
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I've seen fondant recipes that call for 1/4 teaspoon for 4 pounds sugar and other recipes that call for 1'4 tsp per each pound of sugar.  Which is it?
 
David Livingston
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posted 8 years ago
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It may be due to different types of vinegar malt / apple / spirit etc do your recipes state what type ?

David

Living in Anjou , France,
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http://www.permies.com/t/80/31583/projects/Permie-Pennies-France#330873

 
Michael Cox
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posted 8 years ago
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I buy my fondant ready mixed up from a bakers supplier.

It is sold here in the UK as "bakers fondant", but had a siligjtly different name overseas. The sort I use has sugar and glucose - nothing else. It costs the same as buying granulated sugar and doesn't need any processing.

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Bryant RedHawk
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posted 8 years ago
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I asked my chef wife and she had never heard of using vinegar in a fondant.
She did say that most of the store bought fondant has glycerin in it to make it more pliable over a longer period of storage.

We make fondant with powdered sugar and water, mix well and cook to melt the sugar then kneed to bring it into softness, best if used within a day, to store it overnight wrap it in plastic wrap and put in the fridge.

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Michael Cox
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posted 8 years ago
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Fondant used by bees doesn't need to be consumed immediately - it will last for months, if not years. The bees collect moisture to then consume it.

Sometimes vinegar is added to liquid feeds prevent it mildewing. Not sure if that is relevant with fondant. I never have.

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Bryant RedHawk
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posted 8 years ago
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This is a whole new idea to me, I've always used winter feeder jars not a solid substance. I'm going to have to give this a trial on a new hive next year.

currently I leave all the honey from mid summer on to the hive. then I provide two jars (insulated) as supplemental food just incase.

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David Livingston
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some folks put a couple of drops of cider vinegar into the fondant because they believe it has medicinal value .

David

Living in Anjou , France,
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http://www.permies.com/t/80/31583/projects/Permie-Pennies-France#330873

 
Mike Barkley
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posted 7 years ago
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I had never heard of adding cider either. Learn something new every day. My preference is to leave them honey. Lots of it. A couple years ago I had a colony that apparently starved to death. Perfect textbook cluster except they were all dead. There was still a small amount of honey available around the outside edges & a large amount of fondant above. We had an early warm week then it froze hard again. That might have been a factor. Not 100% sure exactly what killed them. Haven't lost a single hive over winter since then. Probably partly luck but believe lots of honey going into winter is the major factor.

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