Caramel gingerbread glue
- December 2015
- Hands-on time 5 mins
How do you stick gingerbread houses together? Mima Sinclair’s caramel glue is perfect for keeping your Christmas gingerbread houses in one piece.
- 76.9g (76.9g sugars)
- 200g caster sugar
- 60ml cold water
- Sugar thermometer (optional)
- Put the sugar and water in a large, low-sided frying pan over a medium-high heat. Without stirring, bring to 160°C on a sugar thermometer. If you don’t have one, the syrup is ready when the sugar has dissolved and it turns a light golden colour.
- Swirl the syrup gently in the pan to even out the colour. Take the pan off the heat and leave to cool for a few moments to thicken slightly to the consistency of honey.
- If the syrup begins to harden in the pan, put it back over a gentle heat until it has returned to the required consistency.
Using a large frying pan for this recipe makes it easy to dip large pieces of ginger bread into the pan to coat the edges.
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