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All
About Gingerbread
Cookies & Houses |
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Gingerbread House Extras:
DISPLAY: it in a cool, dry
place.
STORAGE: If you cover it
well with plastic wrap and dry cleaner's bags and store it in a cool dry place,
it will last for many years.
| A Note from
Tami: "Many people want to keep
their house from year to year and I personally do not recommend it. As a
family we enjoy making and decorating a new house each year and
photographing it for the future. This creation is an edible one, even if
you spray it with acrylic it will attract hungry little rodents." |
GINGERBREAD HOUSE GLUE
SUGGESTIONS: Information abounds on
how to make gingerbread houses, but what about the glue that holds it all
together ? Here are some edible glue suggestions that will work:
IS
IT EDIBLE ?: ONLY if the royal icing has been made out of
pasteurized powdered egg whites or meringue powder,
it is safe to eat. I would not recommend it if it has been made from raw egg
whites. If you don't know, I wouldn't eat the royal frosting. The baked
gingerbread part is ok to eat.
1. MARSHMALLOW
FLUFF: Marshmallow fluff is the best because it is easy to use,
dries quickly, and is
really strong. Purchase it at the grocery store and paint it on with a
stiff brush from the hardware store. You can make your own:
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MAKE YOUR OWN
MARSHMALLOW CREME OR FLUFF: |
1 (6- or 7-ounce) jar Marshmallow Creme or
Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2
tablespoons light corn syrup. Gently melt in a double boiler, stirring
constantly. |
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NOTE:
Ten large marshmallows = 1 cup miniature marshmallows; 4 large
marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce. |
2.
SAFE ROYAL ICING:
Some people use royal icing (whipped egg whites saturated with
confectioner's sugar) to hold the pieces together. But it takes a long time
to harden and the pieces often slide around in the meantime. We use the
icing for snow on the roof and gluing candy. That part is a good kid
activity, but messy.
| 3. MARSHMALLOWS:
 QUESTION:
Hi Sarah. My son is allergic to egg products and thus I am looking for
a substitute for egg whites for royal icing. I'd like to make a
gingerbread house and at a loss at to what will hold it together.
Please help. From toujour
ANSWER:
Microwaving mini marshmallows (they do not contain egg whites) works
great. I heat them and add a little milk and stir. The confectionary
sugar is then added to the desired thickness. Apply it with a paint
brush. It works great! From Cindi, Ask Sarah, 12-7-02 |
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Sugar Glass Windows Recipe
2 cups sugar
(superfine)
1/4 cup water
3 Tbs. lemon juice (keeps mixture clear)
Place water and sugar plus lemon juice in a pot and cook
to soft crack stage (300 degrees F/140
degrees C) on candy thermometer. Before you assemble the sides of the
gingerbread house, cover the backs of all windows with aluminum foil and
tape to gingerbread. Put gingerbread sections on a hard cold surface facing
up. Pour cooked glass mixture carefully into the windows. Fill only to the
edge, not over. Let mixture set in windows for a half-hour, then carefully
peel off the aluminum foil. ~~~~ NOTE: If you have larger
pieces or live in a more humid area, you will need extra structure inside the
house. A thick piece of Styrofoam can be cut to fit tight up against the roof
for support. Dowel rods and "popsicle sticks" can be used to support the corners
and the centers of side pieces. Simply "glue" them with a non-edible
royal icing (if going to
eat it, use the Safe Royal Icing Recipe)
before constructing the house. Allow all extra supports to dry completely (24 -
48 hours) before starting to construct the house. You need to allow the icing to
dry before decorating it as well. If you have little ones who want to help, it
is best to have the house ready to go before setting them down with the candies
to decorate. |
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