I'm making some large (12"x20"x16") houses and have found that in damp, rainy weather, the gingerbread pieces seem to absorb moisture from the air and end up being soft. When I construct a house, the pieces are exposed to the environment, and sometimes pieces start to cave in. The recipe I'm using is AP flour, salt & spices mixed into heated margarine, light corn syrup & brown sugar. Does any one have any suggestions?? Thanks, Pastry Gal
Gringerbread House Dough Receipes
Nov 10, 2004
2 Replies
Brown sugar attracts moisture. If you aren't going to eat the creations, you could try sealing the pieces on all sides with a matt polyurethane.
or you could put it in a air proof box
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