How to make Vegemite caramel26

Posted on October 17, 2008 by ChristieBreakfast, Gluten Free, Sweet Treats, Vegetarian

It’s the recipe some people have been waiting almost a month for – How to make Vegemite Caramel. Well, the wait is over folks, today’s the day.

When I first pitched my concept to Foodbuzz for the Aussie BBQ Bonanza I added a throw away line at the end about creating Vegemite inspired desserts. Then I sent it off and forgot about it.

A few weeks later I got an email saying I had been chosen as one of the 24 global bloggers and was the single representative for the whole of Australia. Wow, I was so excited I nearly fell off my chair.

They also said they were very excited about the Vegemite inspired desserts… uh oh, I thought. What have I got myself into? How on earth are you supposed to make a dessert out of Vegemite? I finally realised the down side to being an absolute over achiever and quite frankly, a bit of a show off.

Besides those lovely qualities I’m also a very creative perfectionist who loves a challenge and so I went on to create this yummy caramel which I’m very proud of.

It sounds pretty wacky and maybe even like a bit of a joke recipe, but trust me on this, it’s no more crazy than salted caramel and I think you can all vouch for how moreish that is, right?

The ripe juicy fruit is the perfect foil for the salty and sweet caramel so please give this a try and let me know if you like it. I think I can convert some of you Vegemite haters with this one recipe, seriously.

Happy cooking, Christie

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Tropical fruit skewers with Vegemite Caramel
serves 4

8 bamboo or wooden skewers
8 large strawberries, halved
16 cubes pineapple
16 cubes rockmelon (cantaloupe)
16 lychees, peeled and de-seeded (canned is OK)

For the caramel:
3/4 cup caster sugar
1/4 cup water
40g unsalted butter
1/4 cup dark brown sugar
1/4 cup single cream
2 tablespoons Vegemite (or more to taste, I added 4 tablespoons)

1. Thread all the fruit alternately onto the skewers, set aside onto a plate and place in the fridge.

2. Add the caster sugar and water to a large saucepan and stir over low heat until the sugar dissolves. It’s important to use a large pot because the caramel can spit. Once the sugar dissolves, simmer on low heat without stirring until it becomes a light brown caramel colour.

3. Remove from the heat and add the butter and brown sugar and stir vigorously until dissolved. Carefully (it may spit!) add the cream and stir until smooth.

4. Cool slightly for about 5 minutes then add the Vegemite and stir until well combined and glossy. Serve immediately drizzled over the fruit skewers.

LOVE FRUIT? One of these recipes might tickle your fancy:
Apple and macadamia nut crumble
Rhubarb and coconut cake
Pear wrapped in proscuitto with warm balsamic dressing

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