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Source: Martha Stewart Living, Holiday 2009


  • 1 1/3 cups sugar
  • 3/4 cup water


  1. Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.


Reviews (10)

  • Aileen Cox Blundell 22 Dec, 2012

    The template is great on this but the actual recipe for the gingerbread is terrible. Doesn't taste like gingerbread at all. In fact, I made 2 of the houses, baked them, tasted the bread and binned the lot. Better off trying a more spiced bread in my opinion.

  • Zarah Karlsson 19 Dec, 2012

    As nanners56 says, just melt the sugar, do not add water! I am from sweden myself and I have never heard about adding water to the syrup "glue".

  • becabigail 30 Dec, 2010

    i used the recipe as inspiration for my gravity-defying house design. i wanted something more edible than royal icing, but this recipe really requires corn syrup to work. i boiled 1 part sugar, 1/2 part water, 1/3 part corn syrup and a little orange flavoring until it reached hard-crack (300*). i had help brushing

  • LaurenKayVee 22 Dec, 2010

    This syrup doesn't work at all. I cooked it until it became a hard mess. I ended up using Elmer's School Glue and allowing each piece to dry for several hours. The end result was great!

  • nanners56 16 Dec, 2009

    The caramel syrup doesn't work! TRY THIS:
    Melt sugar only (no water) in pan on med-low. It melts and browns fast. Don't over cook it! Works great but very hot!
    Also, the roof could stand to be a little wider. I would add at least another 1/2-1 inch next time.

  • sol 16 Dec, 2009

    Use the templates to make the house and chimney pieces, as directed. Cut out two 6 1/2-by-7 1/2-inch pieces of dough for the roof.

  • bellaruby 13 Dec, 2009

    I am making the cottage and had to make another batch of dough to get everything cut out. I am not used to making things like this, so that is probably operator error. However, the caramel syrup is taking a lot longer than 10 minutes to thicken up and brown. I wonder why that is. Does the type of pan make the difference? I have the say the recipe for the dough is excellent!

  • kris_hw 12 Dec, 2009

    The store bought caramel candies will probably not set strong enough to hold your gingerbread house together, they have dairy and some additives that soften it so best to use the sugar-water mix in the recipe.

  • quantoot 8 Dec, 2009

    I am so frustrated. First the pattern did not have a roof piece. Then the sugar syrup did not work the way the instructions describe. Completely runny, then even when reduced, didnt work to stick the pieces together. Now I am using royal icing and that's not working either. The whole project is about to go in the bin.

  • adeleyfrenchie 11 Nov, 2009

    I was wondering- I have a whole bunch of caramel candies leftover from halloween, do you think I could just melt those and use them as a syrup ?

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