If anyone had told me that organising the second ever Sweet Swap would be harder than the first… I wouldn’t have believed them. But it was. Both Sara and I were super organised with the event last year – meeting each week to work through all the elements that needed to be arranged so that sweet treats could find their way across Australia and into the hands of very hungry bloggers.
This year life took hold, and with busier schedules than ever, we both found it tough to find the time to even get together as friends, let alone get together to work on The Sweet Swap! The dates we had set early on in the year found themselves being pushed back due to extraordinarily busy work schedules, holidays and the general day to day of life.
No matter how time consuming it is setting up the website, arranging the registration fee donations for Child Fund and painstakingly matching all the sweet swappers with other participants manually and sending them all personalised emails (if anyone can figure out how to automate this process we would LOVE to hear from you), the moment the first sweet treat arrives on your doorstep all the stress fades away and you remember how fun it is.
Monday 8 September is when all participating bloggers start share their Sweet treats, revealing who they sent sweets to and who they received sweets from. As per last year, this post will be the first of the 30+ reveal posts that will be shared about The Sweet Swap experience. For the full round-up of who participated and what they cooked, head to www.thesweetswap.com over the next few days as the participants will link-in their own posts after they go live on their own sites’.
Before I share my recipe and matches, a quick moment to sent a note of thanks to the wonderful Sara (Belly Rumbles). As always, it has been a treat working on this event with one of my best friends and while it has been much harder to put it all together this year due to busy schedules, I wouldn’t want to do it with anyone else!
So, without further ado, here are my Sweet Swap matches for 2014
1. Lovely Mint Slice from Deepa at One Small Pot – Thanks Deepa!
2. Wonderful fudge and tim tam balls from Lauren at Create Bake Make – That fudge was seriously amazing Lauren 🙂
3. Amazing salted butterscotch filled chocolate truffles from Simon at The Heart of Food – Seriously Simon, these were ridiculously good!
In keeping with the time poor nature of my life lately, I whipped up a batch of Maplecomb (honeycomb made with maple syrup instead of honey). I really do find excuses to use maple syrup in many a sweet and savoury dish, so it was a no brainer when choosing to make honeycomb that I would use maple syrup instead. The result is a much more full bodied honeycomb… and I love it. I hope my matches did too! They were:
And now… here is the recipe!
- Butter, for greasing
- 160ml maple syrup
- 40ml water
- 440g caster sugar
- 1 tablespoon bicarbonate of soda
Grease a jelly roll pan well with butter and set aside.
Mix the maple syrup, water and sugar in a large heavy based saucepan and place over medium high heat. Bring to a boil, then lower the heat and simmer until the mixture has reached 150° Celsius (this is the hard crack stage).
Immediately remove the pot from the heat, add the bicarbonate of soda and whisk quickly for 5 seconds (the mixture will bubble up rapidly). Working quickly, pour the mixture as evenly into the jelly roll pan as you can (being sure you don't stir the mixture anymore or your maplecomb will lose its air).
Leave the maplecomb to cool completely then break it up into edible pieces (or large shards that people can break themselves).