Glossary
A solid sugar preparation placed on top of a winter colony's frames as an emergency food source when honey stores run low during cold weather. Candy boards provide calories without the liquid water that would be harmful to a winter cluster, and they absorb condensation moisture from above, providing dual benefit.
During winter, opening a hive to add liquid syrup is dangerous: the cold air disrupts the cluster and the liquid can chill bees. Candy boards solve this by providing solid sugar that bees can consume gradually without any liquid handling. The boards are placed directly on top of the frames, where the rising heat from the cluster keeps the sugar accessible.
An added benefit: candy boards placed above the cluster absorb the moisture-laden warm air rising from the bees' metabolism. This moisture absorption reduces condensation on the inner cover, which is the single most dangerous threat to winter colony survival since cold dripping water can kill a cluster faster than cold air alone.
The simple no-cook recipe: mix 15 pounds of granulated sugar with approximately 1 quart of water until uniformly damp but not wet. The mixture should hold its shape when compressed but not be soupy. Pack this into a wooden frame (the same dimensions as a hive body, approximately 2 inches deep) lined with hardware cloth or parchment paper. Allow to dry and harden for 24-48 hours.
The cooked recipe: heat 2 parts sugar to 1 part water to 240 degrees Fahrenheit (soft ball stage), add a tablespoon of white vinegar, pour into the prepared frame, and allow to cool and harden. The cooked version is harder and more durable but requires more preparation.
Add a candy board in late fall (November in temperate climates) as insurance, or in mid-winter when hefting the hive reveals dangerously light stores. The candy board should already be in place before temperatures prevent easy hive access.
Both provide emergency sugar feeding. Candy boards are easier to make in bulk, absorb moisture (beneficial), and last well. Fondant (commercial baker's fondant) is convenient and consistent but does not absorb moisture. Many beekeepers prefer candy boards for their dual moisture-management function.
A standard candy board (15-20 pounds of sugar) provides 1-2 months of emergency food. The goal is to bridge a food gap, not to sustain the colony all winter. A colony that consumes an entire candy board before spring may have had insufficient fall stores and may need requeening for better food management.
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