Caramel gingerbread glue

Ingredients

200g caster sugar
60ml cold water

Other equipment

Sugar thermometer (optional)

Ingredients

200g caster sugar
60ml cold water

Other equipment

Sugar thermometer (optional)

Method

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.

Method

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.

delicious. 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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