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:
1. Bryt from BrytonTaylor.com
2. Sandra from The $120 Food Challenge
3. Sally from Simmer and Boyle
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).
Helen | Grab Your Fork says
Such a fab idea. And how cute is that tiny hammer?!
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Amanda Michetti says
I know right?! It’s the cutest. Scott did say to me… “did you buy that tiny hammer? because if you did, your prop addiction is getting out of control”. Luckily it was given to me 🙂
Thanks so much for organising the sweet swap – all your hard work is truly appreciated! And your sweet treat looks amazing!
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Sandra | The $120 Food Challenge says
Amanda, from the bottom of my heart THANK YOU for the stunning gift. What readers won’t know is the infinite care you took to package the whole thing up, in simple brown paper and string and wonderful tag. I loved it more than I can say. I’ve been nibbling on this lovely maplecomb all week. Thank you for all your hard work, this has been one of the best things I’ve participated in all year.
Amanda Michetti says
Thank you so much for the lovely words dear Sandra! So glad you enjoyed it, I wasn’t sure how it would travel but glad to hear it got there ok! xx
Cassie | Journey from Within says
omg! yum! these seem easy enough to make …. keyword: seem lol
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Amanda Michetti says
Haha! It is… but the trick is to take the mixture to the hard crack stage… otherwise it is like eating spongy sawdust!!
Simon @ the heart of food says
Amanda, your maplecomb is not only inspired but sounds like it’d be a real treat! Nice work with the recipe.
Glad to hear you liked the truffles and thank you for organising the Sweet Swap once again with Sara. It’s very much appreciated 🙂
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Amanda Michetti says
Thanks Simon! It was definitely a tasty substitution. Thanks again for the gorgeous truffles.
Thank you so much Amanda, I just loved my parcel and it’s delicious contents! Thanks again to you and Sara for organising the swap, these exchanges really give a sense of community to online worlds. xx
Lucy @ Bake Play Smile says
Oh wow your maplecomb looks incredible! I bet your swaps would have been very, very happy! xx
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JJ - 84thand3rd says
Oh I love maple syrup in pretty much anything. Wish I had been around to participate this year, maybe next! I have one of those hammers too – it was in a hamper from a client years ago (way before the prop addition started) and I just found it a few months back! Now to make something I need to hit with a hammer ;D
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Wow! This sounds delicious! Love your sweet swap idea!
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You guys did an amazing job yet again and I thoroughly enjoyed the whole process. Glad you liked the mint slice and your maplecomb looks divine! No judgment regarding the super cute hammer 🙂
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how creative, using maple syrup instead, must be so much more addictive than honeycomb!
Sara | Belly Rumbles says
Oh wow what a year! Glad want anyone else to be co-captain with. Now, I think it I need to add in a mandatory organisers rule. There is a 4th swap, with each other!!!! Maplecomb, me wants!!
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Martine @ Chompchomp says
Really? only five ingredients! And all fructose friendly too!
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