Caramel gingerbread glue

  • Portion size: Makes 1 quantity caramel glue
  • Hands-on time 5 mins
  • Difficulty: easy
Recipe by: Mima Sinclair

How do you stick gingerbread houses together? Mima Sinclair’s caramel glue is perfect for keeping your Christmas gingerbread houses in one piece.

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Ingredients

  • 200g caster sugar
  • 60ml cold water

Other equipment

  • Sugar thermometer (optional)
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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.
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Nutrition

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

Per 100g

Quick wins & tips

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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