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
Would love a vote if you get a chance. I’m currently first, fancy trying to keep me there? Be your best friend…. 
26 responses so far ↓
1 Y // Oct 17, 2008 at 11:01 pm
I love this idea. Looking forward to trying it out!
2 kittie // Oct 18, 2008 at 2:05 am
Wow - this is crazy sounding! I’m a vegemite hater… but y’know, this might just work!!
3 Lisa // Oct 18, 2008 at 2:06 am
Interesting. I love your creativity! I’m not sure where I would find Vegemite around here but if I do this sounds like a really fun recipe to try.
4 noble pig // Oct 18, 2008 at 6:16 pm
As an American who is leary of vegemite…I just don’t know…I just don’t..but I trust you!
5 andy abraham // Oct 19, 2008 at 4:16 am
All I can say is WOW.. Vegamite Carmel… I can not wait to try this..
Andy
http://www.recipebuddys.com
6 http://angelaseeangelablog.wordpress.com/ // Oct 19, 2008 at 6:04 pm
This is by far the weirdest thing I’ve ever heard. You are AMAZING!
7 Christie // Oct 19, 2008 at 6:43 pm
Y - Let me know how you go!
Kittie - A vegemite hater? Oh no! I hope this changes your mind.
Lisa - I could send you some!
Noble Pig - Glad you trust me. Try it, you’ll like it, promise.
Andy - Please let me know what you think!
Angela - Cheers! You’re sweet.
8 Hélène // Oct 20, 2008 at 3:44 am
Congrats for being choseen by Foodbuzz. Love that pictures. You always come up with great recipes.
9 Jude // Oct 20, 2008 at 6:30 am
It does sounds pretty wacky but I’m so interested in trying it. Need a jar of vegemite
10 belle // Oct 20, 2008 at 9:30 am
This is great. Do you think Promite or Marmite would work too?!
11 Bron // Oct 20, 2008 at 12:36 pm
The reason I like Vegemite over Marmite is because Vegemite doesn’t have added sugar, however the caramel sauce has me very intrigued so will have to give it a try!
12 Marc @ NoRecipes // Oct 20, 2008 at 2:19 pm
Vegemite hater though I am, this does look/sound kinda good. If I didn’t have to buy a whole tub of vegemite I’d totally try it!
13 Christie // Oct 20, 2008 at 7:40 pm
Helene - Thanks very much! That’s sweet of you.
Jude - Yes! Get a jar today.
Belle - I haven’t tried, but I guess so. They’re a bit sweeter than Vegemite though.
Bron - Oooh, let me know how you go please!
Marc - I’ll send you a mini tube - you have to try it!
14 Lorraine E // Oct 20, 2008 at 10:16 pm
You’re quite mad you do know right darling?
No seriously, I can see how it would work completely and I love salted caramel.
15 Christie // Oct 20, 2008 at 10:20 pm
Lorraine - Yes, I’m mad and loving it!
16 Choosy Beggar Tina // Oct 21, 2008 at 1:48 am
Ooh, I LOVE vegemite. Can you help out a poor Canadian with your lingo though? What is ‘pouring cream’? Is that like hald-and-half? Table cream? Whipping cream?
17 Christie // Oct 21, 2008 at 8:13 am
Tina - Thanks for pointing this out! Pouring cream is Single cream which is 18% fat. I believe that’s higher than half and half which is about 12%. Therefore, I think an equivalent would be US Light Cream.
I’ll change this recipe ingredient to Single Cream to make it easier for everyone to identify. Thanks again!
18 Howard // Oct 21, 2008 at 10:35 am
Thanks! I’ve been waiting for this recipe ever since I saw it a few posts back.
19 Matt // Oct 21, 2008 at 3:09 pm
Caramelised vegemite.. that’s one thing I’ve never heard of before but that won’t stop me from trying it out!
20 michelle @ TNS // Oct 23, 2008 at 6:55 am
vegemite isn’t big here in the states, and i fully admit that what little i know of it, scares me. putting it next to the word “caramel” definitely helps, though.
21 Christie // Oct 23, 2008 at 10:47 am
Howard - Hope you like it! Let me know how you go.
Matt - Good! I like adventurous cooks
Michelle - It may hard to get vegemite, but seek it out for this, it’s delish!
22 Niall Harbison // Oct 23, 2008 at 10:21 pm
Only an Aussie could be making vegemite caramel! I have worked with so many Aussie chefs over the years and they are all mad about the stuff and literally take it with them wherever they go! Overseas readers of this blog are probably trying to work out what the hell it is. For their information it is a HORRIBLE Australian delicacy! The photo looks good though
23 Sophie // Oct 24, 2008 at 9:39 am
I wonder if I can get ahold of some vegemite here? I am dying to try it, especially like this!
24 Carolyn Jung // Oct 29, 2008 at 2:41 am
As a born and bred Californian of Asian heritage, I confess I’ve never had Vegemite, though I have heard of it. How intriguing that you can make caramel out of it. I do love the interplay of salty and sweet, so this rendition of caramel sounds amazing.
25 Christie // Oct 29, 2008 at 7:51 pm
Niall! - Thanks for dropping by! It’s delicious, give it another try. Marmite, now that’s horrible!
Sophie - I’ll post you some if you get desperate.
Carolyn - Thank you. I assure you it’s delicious.
26 Tim // Nov 17, 2008 at 11:34 pm
I love vegemite (it’s my patriotic duty), but I’ve never thought to use it in desserts. I just won’t tell people what it is before they eat it
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