Caramel gingerbread glue

  • Time icon Hands-on time v mins

How do you stick gingerbread houses together? Mima Sinclair'southward caramel gum 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

Per 100g

Ingredients

  • 200g pulley sugar
  • 60ml cold h2o

Other equipment

  • Saccharide thermometer (optional)

Method

  1. Put the sugar and water in a large, depression-sided frying pan over a medium-high heat. Without stirring, bring to 160°C on a carbohydrate thermometer. If you don't take one, the syrup is fix when the sugar has dissolved and information technology turns a light golden color.
  2. Swirl the syrup gently in the pan to fifty-fifty out the colour. Take the pan off the oestrus 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 information technology 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 breadstuff into the pan to coat the edges.

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