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.  

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9 comments:

  1. Mae Travels26 July 2018 at 02:57

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

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Johanna GGG28 July 2018 at 22:11

      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 :-)

      Delete
  2. Cakelaw27 July 2018 at 07:18

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

    ReplyDelete
    Replies
    1. Johanna GGG28 July 2018 at 22:12

      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

      Delete
  3. Lorraine @ Not Quite Nigella28 July 2018 at 17:52

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

    ReplyDelete
    Replies
    1. Johanna GGG28 July 2018 at 22:13

      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)

      Delete
    2. Leen18 September 2025 at 18:01

      If your fudge won’t set, it’s usually because mixture has not been heated up to a high enough temperature. Follow the instructions of “boiling then lowering heat and constantly stirring for 10 mins” exactly. If you didn’t heat it up for long enough etc, the temp probably did not reach 190 degrees and therefore fudge will never set. Another tip is that after it’s been heated up and you’ve taken it off the heat, leave it to cool for 5-10 mins. Then add the choc chips and stir the heck out of the mixture until you lose the glistening and it becomes more matte. Then it’ll be airier and feel creamier in the mouth.

      Delete
    3. Leen21 September 2025 at 00:32

      You MUST follow this recipe to the letter. ie, cook the fudge on the stove for 10 mins stirring continuously. Otherwise, it will not reach the required temperature and will therefore not set.

      Another tip- to make the texture of the fudge feel creamier, once it comes off the stove for 5 mins, put it into the mixer with a paddle and mix it on LOW, stopping every few seconds. This will add “micro
      Air bubbles” into the fudge. It will lose its translucency & look more matte.

      Delete
  4. Shaheen30 July 2018 at 00:18

    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.

    ReplyDelete

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