Wednesday, 25 July 2018

Vegemite fudge 2.0

We recently had an international visitor who offered to bake a German apple cake for our group.  So I invited him to one of our regular morning teas.  It was such a lovely gesture to bring the cake that I decided to make something quite uniquely Australian for him: vegemite fudge.

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.

We had a really nice morning tea.  The German apple cake with lots of ice cream and cream was wonderful.  Others brought in savoury buns and Japanese cheesecake so it was quite a feast.  While our visitor and his wife were happy to taste the fudge, some of the other internationals I work with were more wary.  I argued that this was an easier way to try Vegemite than spreading it on toast.  Here are a few of the reactions to the fudge:

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.

For the skeptics, let me explain.  Our iconic dark salty Vegemite gives a depth of flavour: a little bit umami and a salty balance to the sweet fudge.  If you are not Australian, I hasten to add that adding Vegemite to fudge is not common.  I am possibly one of the only bloggers to have posted two Vegemite fudge recipes.  Yes, this is not my first go at vegemite fudge.  In fact I think it could become quite common in this household.  I rather like it! 

More vegemite recipes:
Cheeseymite scones
Sourdough cheeseymite scrolls
Vegemite burger (v)
Vegemite and poppy seed scones (v)
Vegemite fudge - with caramel layer

Vegemite Fudge
Adapted from Bundaberg Sugar via Green Gourmet Giraffe
Makes 60 small pieces

125g butter
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


  1. My 100% American response: But what would you do with the rest of the jar of Vegemite?

    best... mae at

    1. Good question Mae - I would say you could use it to flavour stews like a dark stock - and it lasts forever - I am sure they dig up this sort of stuff in archeological digs :-)

  2. Yeah!!! I’d try this - I like a sweet and salty combo.

    1. Thanks Cakelaw - and I would love to have a willing soul like you eat my fudge - thought of taking vegemite fudge to a cakestall today but wasn't sure it would be appreciated so made caramel fudge

  3. I would totally make this except I have trouble getting fudge to set.

    1. Thanks Lorraine - this one set fine - I tried another one last night with liquid glucose so that might help your fudges set - both the vegemite and the caramel last night have set at room temp (apparently the fridge dried it out according to a quick online search)

  4. I am so going to try this, but with Marmite! Sorry, I haven't quite taken to Vegemite, i have tried on more than one occasion.


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