Caramel gingerbread glue

Caramel gingerbread glue
  • Time icon 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.

Nutrition: per serving

Calories
308kcals
Fat
0g
Protein
0g
Carbohydrates
76.9g (76.9g sugars)
Fibre
0g
Salt
0g
Calories
308kcals
Fat
0g
Protein
0g
Carbohydrates
76.9g (76.9g sugars)
Fibre
0g
Salt
0g

Per 100g

Ingredients

  • 200g caster sugar
  • 60ml cold water

Other equipment

  • Sugar thermometer (optional)

Method

  1. 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.
  2. 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.
  3. If the syrup begins to harden in the pan, put it back over a gentle heat until it has returned to the required consistency.

delicious. tips

  1. 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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