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Caramel gingerbread glue

Caramel gingerbread glue

Name: Caramel gingerbread glue
Cuisine: British recipes
Ingredients: 200g caster sugar; 60ml cold water; Other equipment; Sugar thermometer (optional)

Easy
December 2015

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

Per 100g

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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.