For the last few months Sara from Belly Rumbles and I have been engaging in secret meetings and hushed conversations as we develop an Australian Food Blogger event called The Sweet Swap.
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
Makes 70
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.
This is a fun and tasty idea! Can't to start participating 🙂 Homemade caramels are the bestest
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Congratulations on creating The Sweet Swap. It definitely sounds like something I'd love to participate in, though I'd have to brainstorm what I can do to contribute! Thanks for the recipe – I didn't realise it was so simple!
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We are officially launched! Yay. Love the look and sound of these caramels. Salted caramel is one of my favourite things 🙂
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Wow I can just picture biting into one of these buttery caramels, takes me back to childhood. They look amazing and I bet they would taste even better with the crowning glory of Murray River salt. Yummo
Great idea! And I love the idea of these caramels – I'll bet their flavor is wonderful. Super recipe – thanks.
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Yay! so glad you want to be a part of it. It's going to be fun! 🙂
Thanks Tina! I really hope you join us. The more the merrier 🙂
Thanks Chantelle!
Hi Chewtown, I just discovered your blog and will be following henceforth. Can you tell me before I try this recipe… is this caramel that will eventually turn rock hard or do they stay rather chewy? Thanks -drey
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Thanks Drey!
So glad to hear you like the blog. These caramels are the soft and chewy kind. I wanted them at the chewy stage and I believe that if you decrease the amount of cream and take the temperature a few degrees higher once the cream is added, they will be a little harder.
nice! i'm a fan of chewy toffee. will try making this ASA i get a candy thermometer.
i also thank you for another one of your recipes which specify cake flour to be 50% corn flour and 50% plain flour. now i know. 🙂
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Such a great initiative ladies. I'll do my best, but like I said, I'm running out of time to sleep these days 🙁 Have fun!
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