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Tuesday 26 January 2016
Vegemite fudge, beach, afternoon tea and more on Australia Day
rice krispie slice and tested the caramel on a cold saucer earlier rather than giving it the full 10 minutes other recipes suggested. It was a bit chewy when kept in the fridge but lovely at room temperature.
cashew cheese stuffed dates but am not sure which category they fit.
RACV Australia Day picnic and federation vehicle display. It the place where the Australia Day parade finishes and the crowds enjoy food trucks and activities.
There are Aboriginal events held today. My friend Heather met us at Kings Domain and said that she encountered an Aboriginal group occupying the Flinders St Station intersection. However I would love to see Aboriginal Australia incorporated into more mainstream events like the RACV picnic.
I wish I had more space and eloquence to explain why it is sad and harmful when we don't remember Australia Day as a day of invasion of Aboriginal Australia. Instead I highly recommend you read Chelsea Bond's article The day I don't feel Australian: that would be Australia Day and then if you want to imagine how it would feel to have your land invaded, check out The Conversation's Australia Day film guide listing films in which Sydney has been invaded.
Amanda Palmer's sentiments against our lovely salty black spread. However we always tell newcomers it is best used sparingly.
This fudge can be compared to a salted caramel with a slightly deeper flavour. In fact I was surprised none of my family was horrified when I told them the secret ingredient was vegemite. If you grew up on vegemite like we did, you wil no doubt love this fudge. To the novices, I suggest try this fudge and you might just find it is a way to like vegemite. If you really can't bare the thought of vegemite in fudge, the check out more of my Australia Day recipes.
More vegemite in recipes on Green Gourmet Giraffe:
Dark vegetable and lentil stew
Mashed vegetables with vegemite
Chocolate fudge with vegemite caramel
Adapted from Green Gourmet Giraffe, Bakers Corner and Tin and Thyme
300g condensed milk
300g dark choc chips
100g condensed milk
1 tbsp golden syrup
2 tbsp castor sugar
2 tbsp butter
1/4-1/2 tsp vegemite*
Line a 13 x 22cm loaf tin with baking paper. Melt 180g condensed milk with 200g choc chips. (I did this in the microwave.) Spread evenly into the loaf tin. Set in the freezer for about 30 minutes.
Meanwhile make the caramel. Place all ingredients in a small saucepan and bring to the boil on medium heat stirring frequently. Reduce heat to low and simmer for 5 minutes, stirring regularly. Check if it has struck the right balance between too soft and too chewy by putting a small drop on a cool plate and checking it once it has cooled (this should be seconds).
Scrape the caramel into another bowl to help cool it. Leave about 5 minutes and then spread onto the set chocolate mixture. Return loaf tin to freezer for about10 minutes. Then melt remaining condensed milk and chocolate and spread over the caramel.
Set in freezer an hour or so and then cut into small squares. Wipe the knife between each cut to keep the slices neat. Keeps in the fridge for at least5 days.
NOTES: I added 1/4 tsp of vegemite which was barely discernable so next time I would try more. However for vegemite novices, 1/4 tsp might be just enough. I accidentally melted 300g each of chocolate and condensed milk and used about two thirds for the bottom and then remelted the last bit for the topping. I found that I had about 90g of the 395g tin of condensed milk left for the caramel but luckily had a little extra in the fridge. However I would measure the 100g for the caramel before I measured the last 100g for the chocolate topping as I think the later is more important to have correct.
UPDATE: Shaheen at Allotment to Kitchen has posted a marmite fudge based on this one. She used a lot more marmite than I used vegemite so I definitely will next time too.
On the Stereo:
Molly - Do Yourself a Favour - the Soundtrack to the TV Miniseries and Molly's Life in Music - Various Artists