Caramel gingerbread glue

Method

1. Put the sugar and water in a large, low-sided frying pan over a medium-high heat. Without stirring, bring to 160°C on a sugar thermometer. If you don’t have one, the syrup is ready when the sugar has dissolved and it turns a light golden colour.
2. Swirl the syrup gently in the pan to even out the colour. Take the pan off the heat 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 it has returned to the required consistency.