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gingerbread house This guide, made with help from Bill Yosses, the

In a wide saucepan (medium size), bring to a boil sugar and water. Stir occasionally to help the sugar melt. Once boiling, reduce the heat and add the spices and ginger that you have peeled and sliced. Simmer for 20 minutes or until the syrup is infused with spices (taste with a spoon to see if you like it.

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Here's how to make gingerbread syrup: In a medium saucepan, combine the sugar and water. Bring to a low boil over medium-high heat, stirring to dissolve the sugar completely. Simmer for 3 minutes, uncovered, stirring occasionally. Stir in the spices and remove from the heat. The syrup will thicken as it cools.

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It could not be easier to make simple syrup. Add all the ingredients to a saucepan. Bring to a simmer over medium heat. Simmer 1-2 minutes, then turn off the heat. Let cool slightly with the spices. Strain out the spices using a strainer. Transfer to an airtight container to keep in the fridge.

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Once the mixture is boiling, lower the heat and let it simmer for about 10 minutes, until the sugar is completely dissolved and mixture has thickened a bit. This syrup is a bit thicker than the syrups I typically make because of the molasses. It will thicken up even more as it cools.

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A half teaspoon of vanilla extract can be added, too. Whole spices: Replace the ground cinnamon with a cinnamon stick. Use grated whole nutmeg instead of ground, or whole allspice berries, and use grated, fresh ginger in place of dried. You will need to simmer the syrup an extra five minutes to infuse the whole spices.

How to Make Gingerbread Graham Cracker Houses home is where my story

Stir every so often to help dissolve the sugar. When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract. Allow to steep for at least 15 minutes. Strain the syrup to separate the solids. Store in an airtight container in the refrigerator for several weeks.

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Instructions. Peel the ginger (using a spoon is easiest). In a small saucepan over medium low heat, toast the cinnamon and allspice for 2 minutes until fragrant, stirring occasionally. Turn down the heat and add the peeled ginger, water, brown sugar and vanilla. Bring to a low simmer.

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Step 1. Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. Step 2. Cover and leave the syrup to infuse until cool. Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.

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1 Peel the ginger and slice it into ⅛-inch thick coins. Step. 2 To a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper. Bring to a simmer over medium heat. Reduce the heat to low and cook for 5 minutes, stirring until the sugar is fully dissolved.

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To a saucepan over medium-high heat, bring water, brown sugar and molasses to a low boil. Stir until sugar is dissolved (about 2 minutes). To the simple syrup mixture, add finely chopped ginger, cinnamon stick broken into a few pieces, cloves, and nutmeg. Reduce heat and simmer without a lid for 15-20 minutes.

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Add a sweet kiss of gingerbread to pancakes, waffles, coffee, and more with this homemade Gingerbread Syrup. Sweet with a dash of spice, you'll love the holiday flair this syrup brings to your favorite things. Make gingerbread lattes for you and someone special, everyone loves a yummy drink. Brown sugar, cinnamon, ginger, nutmeg, and other.

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In a medium saucepan, add all ingredients. Bring to a slow boil. Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency. Stir occasionally. Take off heat and allow to cool to room temperature. Serve immediately or transfer to jars.

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Add all of the ingredients to a heavy-bottomed saucepan over medium heat. Whisk to combine. Bring everything to a simmer and simmer for 5 minutes. Turn the heat off and allow the syrup to cool completely. Strain out the solids and store the syrup in an airtight container in the refrigerator.

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Muddle the fruit and syrup together and then strain the syrup into a rocks glass over ice. Top with 2 ounces of bourbon, stir and serve. Gingerbread Cookie Martini: Add an ounce of gingerbread syrup, 1 ounce of vanilla vodka, 1 ounce of coffee liqueur, and a splash of cream to a cocktail shaker with ice.

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1 to 2 tablespoons unsulphured molasses. 1 teaspoon ground ginger. ½ teaspoon ground cinnamon. ¼ teaspoon ground nutmeg. ⅛ teaspoon ground cloves. Cook over low heat until the sugar dissolves and the ingredients are combined. Bring to a rolling simmer for 1-2 minutes, then remove from heat. Allow to cool before using.

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Directions. In a saucepan bring the water and brown sugar to a boil. Once the mixture is boiling, turn the heat to simmer and add in the spices and molasses. Let the mixture simmer and infuse for 20 minutes. Turn the heat off and let the syrup sit for another 20 minutes with the spices. Then, strain the syrup through a sieve into a heat-proof.