Spray three 10” paper plates lightly with oil. Set aside on heat-resistant surface or cookie sheet.
In an oversized stock pot, add 16 oz (2 cups) of water to the pot and bring to a simmer over medium-high heat.
When water is simmering, carefully pour a full 4-lb bag of sugar into the water & stir until sugar is completely dissolved.
After sugar is dissolved continue to heat on medium high temperature without stirring. (Not stirring helps reduce the foaming.) As the sugar melts, the liquid will become translucent.
Without stirring, boil the syrup until it reaches 235° F, the soft-ball temperature required for candy making.
When fondant reaches 235° F, remove the pot from the heat and allow fondant to cool until the temperature drops to between between 200° F to 210° F. (about 16 minutes)
Once the candy cools to between 200° F to 210° F , transfer the candy to a stand mixer. Using the paddle attachment, slowly beat the mixture to add air. The color of the candy will change from clear to white and crystallizes somewhat.
If you’re adding pollen and Honeybee Healthy you’ll want to add when the candy drops to a temperature of 175° F.
Place the three prepared paper plates on a heat-proof surface such as a cookie sheet on top of a hot pad to protect the surface beneath from the heat.
Divide the 175° F fondant between the three plates. Then allow the candyboards to cool completely.
Once they are completely cool, place the candyboard plates in large zippered plastic bag. They can be stored at room temperature for several weeks. If you need longer storage I can keep them in the freezer.