So, THIS is what we do with ALL of our leftover Halloween candy. It’s great. The kids start planning from Halloween night which candies they want to set aside for their gingerbread houses. And sure, sometimes holiday houses end up looking like haunted houses with all of those ghoulish candies, but it is what it is. There’s nothing like planning ahead. Speaking of which, I didn’t really (plan ahead) because I was out of eggs when it came time to make the icing.
But what the heck. We like to fly by the seat of our pants here.
Besides, you like to lick your fingers, right? Best to have eggless icing, for sure. I scoured the internet and ended up coming up with my own concoction which seems to be holding out well.
Eggless Gingerbread House Icing-Cement
2 cups icing sugar
7+ tsp (2 TBSP + 1tsp) milk, or milk substitute (start with 7 tsp, and slowly increase, if needed)
4 tsp (1 TBSP + 1tsp) corn syrup
1 tsp cream of tartar
And we use graham wafers. It’s just easier. I think. One day I’ll get all Betty Crocker and make actual gingerbread for our gingerbread houses, but for now, they are essentially graham wafer houses. The possibilities are endless, all you need is a good icing recipe, some creativity, and some patience.
I ended up making the icing recipe three times throughout the few hours we house-built – enough for three kids making three different structures – each with their own box of graham wafers.
Make your icing. Blend it up so it’s nice and thick, but spreadable.