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Wednesday, 25 July 2018
Vegemite fudge 2.0
I was inspired by the caramel fudge I made for our Christmas in July lunch, which was so sweet I thought it could do with some salt. Then I thought I could add Vegemite. Then I didn't have white chocolate so I added dark choc chips instead. I was very pleased with the outcome.
I am confused. It tastes like breakfast but it tastes like dessert.
What is Vegemite?
It is a nice balance of sweet and salty
Vegemite? No wonder it tasted so strong.
It doesn't taste of Vegemite.
More vegemite recipes:
Sourdough cheeseymite scrolls
Vegemite burger (v)
Vegemite and poppy seed scones (v)
Vegemite fudge - with caramel layer
Adapted from Bundaberg Sugar via Green Gourmet Giraffe
Makes 60 small pieces
1 1/2 cups brown sugar, not packed
2 tbsp golden syrup
1 tbsp vegemite
395g can condensed milk
200g dark choc chips
Line a small slice tin (28cm x 18cm x 3cm) with baking paper.
Melt butter in a large saucepan. Add brown sugar, golden syrup, vegemite and condensed milk. Bring to the boil over a medium heat. Reduce to a low heat and cook for 10 minutes, stirring constantly.
Remove from heat and add chocolate, stirring until smooth. Pour into prepared tin immediately and spread evenly with the back of a spoon.
Cool to room temperature for at least 30 minutes. Once set, cut into small pieces with a clean hot knife (I had to clean my knife under hot water a few times while cutting up the fudge).
NOTES: you could try marmite or promite instead of vegemite, though it would alter the flavour slightly. I wonder if you could try miso too.
On the Stereo:
Absent Friends: The Divine Comedy