Caramel gingerbread with rum and lemon notes

Here I am, girls, I'm complaining about sugar

Well, Sveta, and I have seen a lot of such complaints lately ((Yes, I myself see how often sugar when cooking caramel behaves, to put it mildly, suspiciously And I also can't find such a manufacturer to be delighted)

As they want. Moor did his job

And rightly so - it will not remain uneaten anyway))

I have this first gingerbread dough

Happy first night!))) May everything be wonderful

I will bake tomorrow

We will wait with the results and impressions)

[Kinglet]

Will not be checked

Baked)) there was no smell of soda, it turned out

We will wait with the results and impressions)

Kinglet, Vika, Thank you very much! the gingerbreads were successful .. almost half the child has already eaten) The rest were hidden in the container until the New Year!

turned out

Urrryayayayaya !!!)))

almost half the child has already eaten)

Oh This is the main taster of the Happy New Year and may everything always work out))

[Kinglet]

Kinglet, Vika, I run with a report, thank you very much for the recipe, not the first time (the first time the sugar froze in lumps and was sent to the trash), but everything worked out! The first time I made gingerbread and the first time I glazed and painted (if you can call it that)
Tasty! There was no zest, I forgot vanilla, from spices - cinnamon (a lot, I love it), nutmeg, ginger.
I liked that you can hold the dough in the refrigerator, it's convenient.

[nevelichka]

nevelichka, Elena, beauty!))) I'm glad that everything worked out

Vikus, hello! Today I made gingerbread for the second time. I baked it yesterday, and today I filled it with icing. I'll paint tomorrow, then I'll show you. I tried to pour from the bag. It seems to be working out.
But questions arose:
1. If icing is a bit thick, how can we fix it?
2. Do you have glucose syrup in your icing recipe, but not necessarily, as far as I understand? What role does he play? Where to get it? Or do it yourself? If so, how?
Thank you in advance.
You got me hooked on this business.

[gala10]

gala10, sorry, I will fit

glucose syrup {} What role does it play? Where to get it?

glucose syrup can be replaced with invert syrup, molasses or even honey
added to prevent crystallization (which gives longer storage time / slows down staling) and to reduce cracking.
invert syrup is made simply - for 100 parts of sugar, 44 parts of water (700 grams of sugar and ~ 300 grams of water) and 5 grams of citric / lactic acid (lemon juice) are taken, sugar and water are brought to a boil, acid is added, cooked to a medium sample thread (108 ° C), cool and into a jar.

[Tatyana]

Tatyana, thanks for the answer. I am a beginner in making gingerbread, and even more so in decorating them. I am very grateful for the advice of experienced.

[gala10]

gala10, I am not a "seasoned" gingerbread man, accidentally dropped in
I decorated 2 of my large gingerbread cookies with chocolate icing and ordinary sugar fondant (sugar 500-water 150-lemon juice to 115 °, whip while cooling) - the first gave a strong smell of chocolate, which interrupted the aroma from the gingerbread itself, the fudge did not give out such problems
a side effect of studying the issue was the appearance of a culinary thermometer in the kitchen

[Margass]

If the icing is a bit thick, how can you fix it?

It's very simple, Checkmark: by adding cold boiled water. Just be careful and add, well, just a little, literally drop by drop.And then knead well and so on until you get the desired thickness.

Do you have glucose syrup in your icing recipe, but not necessarily, as far as I understand? What role does he play? Where to get it? Or do it yourself? If so, how?

Glucose syrup makes icing more manageable and dries faster with it. Its absence is absolutely not critical, if you can't find it - don't add it, nothing terrible will happen) I would not replace it in icing. But in general, glucose syrup is available in absolutely any confectionery store, I buy from our online store, you look on the Internet, I'm sure you will find it in your city, at the same time you will get acquainted with confectionery stores))
Margass, Tatyana, thank you for your help)

Vika, thanks. Something is starting to clear up. I'll show you what happened tomorrow.

[Vika]

Vika, accept my belated THANKS
Delicious dough
True, the "melting" of sugar for me turned out to be somewhat confusing
Or sugar "wrong" caught, or a saucepan, or hands Or maybe all together
After adding honey, spices and butter, there is still a small candy left. Weighed it - 20 g. Well, I think it's not critical for gingerbread. Indeed, the result was very pleased

And I dissolved that lollipop in water, on which I baked the rolls
And the rolls only benefited from a small amount of spices and honey

sugar for the first time froze in lumps and was sent to the trash

Elena, this is not our method !!!
Into the rolls, into his rolls

Well:

Of course, perfection is still sooooo far away. But if you compare with the past, progress is visible. At least for me.
I bought glucose syrup and added it to icing. And I felt the difference.
This time she painted not with a brush, but from bags. I also felt the difference.
Vika, thank you for the science. I think that I will show you my gingerbread experiments more than once until I learn.

True, the "melting" of sugar for me turned out to be somewhat confusing

Nothing, but now you can take on caramel, it's not scary))) And caramel is such a delicious thing

the result was very pleased

It's very nice to hear that, thank you)) Not in vain, it means that I worked out the recipe))

And I dissolved that lollipop in water, on which I baked the rolls

Our man is glad that the gingerbread buns also benefited))

But if you compare with the past, progress is visible. At least for me.

And to me, Checkmark, and to me!))) Nothing, soon only a fairy tale affects, and we slowly and slowly - to masterpieces))) Everything will be, everything will definitely be, Checkmark, there really is progress

there really is progress

Thank you, Vika! You know how to cheer up. I hope to take another step forward next time.

But what kind of infection is this ... addictive ...

I hope to take another step forward next time.

I'm with you))

addictive ...

It is incredibly addictive, then nothing can be done about it - you bake and draw, draw and bake)))