The Sweet Swap
A little while ago now I participated in a “Sweet Swap” because, well…I love sugar. Given my lack of self control with all things sugary I should not really have signed up at all, but I did. And I ate the sweets and I didn’t share them. In fairness…it was also to raise money for a most excellent cause, Child Fund Australia so don’t judge me purely on my sugar consumption and lack of sharing ability.
The idea of a sweet swap is that you are given the names and addresses of three sweet swappers and you make, package and post them a sweet treat. Your name is also given to three people and you end up with some mighty tasty mail. Far better than bills.
The treats I made all came from my much loved and much used ‘Sweet Treats’ which was (now out of print) a gorgeous recipe book by the people who produce Frankie magazine. Despite being slightly depressed that I am now out of their target market, I have a fondness for all things Frankie; and Pud also rather loves the pages of this magazine, recently using a back issue to re-decorate her ‘art studio’ .
For ‘The Sweet Swap’, I made caramel fudge from ‘Sweet Treats’ and wrapped it up in paper from an old copy of ‘Great Expectations’ because let’s face it, I am a book blogger not a food blogger and I had to tie it in somehow with books!
I also made musk sticks. Did you even know you could MAKE musk sticks?! Dan’s comment was, ‘ummm…Megan…you do realise you can buy musk sticks for a $1 a bag. Why would you make them?’. I didn’t even answer him.
(from ‘Sweet Treats’)
- 1 teaspoon gelatine (I used agar agar)
- 1/3 cup water
- 1 teaspoon glucose syrup
- 500g icing sugar
- 1 teaspoon musk flavouring
- Few drops of pink food colouring
- Piping bag with 1cm star nozzle
In a small saucepan over low heat, heat the glucose syrup, water and gelatine until the gelatine has dissolved.
Take the pan off the heat and stir mixture.
Transfer mixture to a large bowl or stand mixer and add in 1/3 of the icing sugar and mix on low speed until combined.
Add another 1/3 of the icing sugar and continue mixing. Add remaining sugar, flavouring and colouring. Beat until combined.
Transfer this fabulous mixture to a piping bag with star nozzle fitted and pipe your musk sticks onto a tray lined with baking paper. Allow musk sticks to air dry for 6 to 8 hours.
Store in an airtight container at room temperature.