This is by far the best way to construct gingerbread houses. Before learning this technique I feel like we would spend the entire time trying to get the walls to stand and just when you think you have it, they would all collapse again as soon as you attempt to put on the roof. It would just be an entire effort of frustration with little chance to enjoy decorating. This method has made gingerbread houses such a fun tradition with fun, happy memories to go with it.
I have used this technique both for classic baked gingerbread construction as well as graham cracker creations. The secret is simple: assemble the houses using nothing more than melted sugar. Don't hassle with frosting. The sugar hardens quickly and holds better than glue. It is perfectly safe to eat if the kiddies want to eat their creation when their done. For the little kids I even like to have the houses pre-assembled using sugar and then I give them each a bag of frosting to use with their decorating.
To start the sugar adhesive simply place a heap of sugar in a pan on the stove over medium low heat.
Watch the sugar constantly and stir frequently. It will crystallize into large chunks before liquefying. Just continue to stir and try to break up the clumps as they form. Be patient, but as soon as you start seeing liquid, it can start to burn quickly.
Because it starts to burn so quickly, I like to start to assemble the houses as soon as I start seeing some liquid sugar. Just dip one side into the sugar and quickly stick it to the adjacent side. Remember that the sugar is terrible hot and even the smallest amount can give a serious burn. Work quickly and continue to dip and stick until you are finished assembling while always keeping an eye on the progression of the sugar.
In the end you should have one or several good sturdy houses, ready for decorating!
