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Sugar 'Glue' for Gingerbread Houses

Sugar 'Glue' for Gingerbread Houses

by Pastry Chef Winnona Herr, Sheraton Phoenix Downtown Hotel's Link Café

GMAZ segment by Heidi Goitia

Posted on December 3, 2013 at 7:32 PM

Ingredients
1 lb. sugar
1 tsp. cream of tartar
Water, enough to make a "wet sand" consistency

Instructions
Mix the water, sugar and cream of tartar together in a pot and bring to a boil. Cook the sugar until it reaches the hard-crack stage, 300-310°F.

Remove the pot from the heat and dip edges of gingerbread into the hot sugar to assemble the house.

Work carefully as the sugar is extremely hot.

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