Saturday, December 25, 2010
A little more on the gingerbread house
Royal Icing Recipe:
4 C powdered sugar
3 TB meringue powder
1/2-3/4 C warm water
*make sure to not leave uncovered too long*
2 C sugar
1 C light corn syrup
1 C water
1 1/2 tsp salt
2 TB butter or margarine
In a sauce pan combine sugar, corn syrup, water, and salt. Cook over medium heat, stirring constantly till sugar is dissolved. Continue cooking without stirring (mixture should be bubbling over the whole surface). Cook to hardball stage (265 degrees. An easy way to test this is get a cup of cold water and drop a little bit of the mixture into the water.) Remove from heat, stir in the butter and food coloring (we used a sky blue and tiny bit of green).
*For the "water" we cooked it a little past the hardball stage. Before starting line the area with tinfoil and while the candy is super hot pour it into the tinfoil lining.
For the "waterfall" let the candy cool till it is pliable then pull it like taffy and shape. Work fast because it cools very rapidly.
Here is the Original Fallingwater Gingerbread Post.
Want to see what became of the Falling Water Gingerbread House? Check it out.