I am delighted to say that many a sweet lolly was consumed in the development of this online event (we are becoming lolly connoisseurs) and today we are both sharing sweet recipes in honour of our announcement – that The Sweet Swap is open for registrations for the next few weeks. So come and be a part of it!
We are also happy to mention that all registration fees (a mere $5.80 each) will be given directly to Child Fund Australia who will be providing three banana shoots to families in Uganda. While we all enjoy sweets, let’s make a sweet difference to those in need.
You may remember The Great Food Blogger Cookie Swap last year, well this is a more climate friendly and Australian postal service friendly take on it for Australian food bloggers (sending parcels through Australia Post around Christmas time was difficult for all of us).
You can read all about The Sweet Swap here, but below is a brief explanation.
The Sweet Swap is an online event for Australian food bloggers which results in packages of sweets arriving on your doorstep and a few new friendships formed.
Each food blogger is matched with three other bloggers and sends off parcels of home made lollies to their matches. In return three parcels of lollies arrive on doorsteps your doorstep. Post about the experience and receive sweet inspiration from your fellow bloggers.
Registrations Open – Wednesday 1 May 2013 (TODAY!!)
Matches Sent – Monday 17 June 2013
Swapper Mail – by Wednesday 3 July 2013
Recipe and Experience Posts Live – Monday 15 July2013
The Sweet Swap Event Round Up – Friday 26 July 2013
Well enough about The Sweet Swap, I know you are looking forward to my recipe for River Salt Caramels.
“River Salt?” you ask.
Australian Murray River Salt to be precise.
Given we are announcing an Australian Sweet Swap, I figured using Australian ingredients in my sweet recipe today was the right thing to do.
Murray River Salt Flakes are harvested from pure underground saline waters in Australia’s Murray-Darling basin. Over time, naturally occuring minerals create a high quality salt with unique flavour and appearance. The crystals are light and delicate with a gorgeous blushed peach colour. They have a wonderfully mild taste and melt quickly and evenly in your mouth.
These flakes proved the perfect combination with chewy caramel. If you’re not from Australia you can buy yourself a little pouch of these peach beauties from Australia Online.
River Salt Caramels
1 cup thickened cream
Prepare two heavy bottomed saucepans as follows: in one place cream, butter and salt and stir well; in the other saucepan mix together honey, water and sugar stirring well to combine and insert a candy thermometer (making sure the thermometer is not touching the bottom of the pan.
Place the cream filled saucepan over a gentle heat until the butter has melted, then set aside.
Place the second saucepan on a high heat and without stirring, bring to a rapid boil. Continue to boil rapidly without stirring until the mixture turns a golden brown colour. When this happens, remove from heat immediately.
Slowly pour the butter and cream mixture into the golden sugar mixture (being careful as the mixture will bubble and be extremely hot). Return the saucepan to the heat and cook until the caramel reaches 120° Celsius. Once this temperature is reached, remove from heat.
Stir in the vanilla to the caramel mixing well, then pour the mixture into the prepared baking tin. Leave to cool completely at room temperature, then put it in the fridge for a few hours to firm up. The toffee should be set but not rock hard.
Tip out the caramel onto a cutting board and working quickly in a cool room cut into bite sized pieces with a very sharp and well oiled knife (mine were 2.5cm by 1cm). Sprinkle the pieces lightly with salt and wrap individually with wax paper or baking paper.