Calling all Biscoff fans! This Biscoff fudge is what dreams are made of. It’s smooth, creamy and sweet with chunk of Biscoff cookies all the way through. Plus it only needs four ingredients and less than 15 minutes of prep time!
Ingredients in Biscoff Fudge
- Biscoff cookies: the larger packet size (250 g / 8.8 oz). Use the plain biscuits, not the cream sandwiches.
- White chocolate melts: I have found that melts work best. You can use chocolate chips or very finely chopped chocolate blocks, but they may take longer to melt.
- Biscoff spread: use the smooth variety, not crunchy. You can alternatively use any generic caramelised biscuit spread or ‘speculoos’ spread.
- Sweetened condensed milk: use the full fat one for the best result. Do NOT use evaporated milk.
- Vanilla and salt (optional): for extra flavour and to cut through the sweetness. I have made with and without, they both taste great.
Can I use milk or dark chocolate instead of white chocolate?
Yes, you can use the same amount of milk chocolate melts instead of white chocolate melts. I don’t recommend that you use dark chocolate for this recipe as it will not set correctly.
How to Make Biscoff Fudge
Follow these easy step by step instructions to make the perfect Biscoff fudge every time.
1. Set aside 8 Biscoff cookies then place the rest in a freezer bag or zip-loc bag.
2. Crush them lightly.
3. There should still be some chunks remaining.
4. Set aside the crushed cookies.
5. Add the chocolate melts, Biscoff spread and condensed milk to a large heat-proof bowl.
6. Melt in short bursts in the microwave, stirring together well in between.
7. The mixture will be thick, smooth and combined with no chunks of chocolate remaining.
8. Stir in the crushed cookies.
9. Press the mixture into a lined 20 cm (8 inch) tin.
10. Break up the cookies that you set aside earlier and press them into the fudge to decorate.
11. Refrigerate for at least 4 hours or overnight.
12. Slice up and serve!
Top Tips for Perfect Biscoff Fudge Every Time
Use white chocolate melts. For the best result, use white chocolate melts instead of white chocolate chips or chopped white chocolate blocks. These melt much more easily and will make the fudge more workable. It also has less chance of seizing (turning hard and brittle) in the microwave.
Heat the chocolate SLOWLY. Take your time when melting together the white chocolate, sweetened condensed milk and biscoff spread. If you heat the mixture for too long, the chocolate will burn and turn gritty. Start with three 30 second bursts in the microwave, then reduce to 10 second bursts.
Stir the chocolate very well in between heating. Make sure you are scraping down the bowl and giving the fudge mixture a very good stir each time you take it out of the microwave. The white chocolate will continue to melt from the residual heat of the bowl.
Work quickly after the white chocolate has melted. Once your chocolate, condensed milk and Biscoff spread is melted and combined, it will begin to set quickly (especially if your house is cold). To make sure you’re prepared, remember to crush the biscuits and set them aside first. Also line your tin so it’s ready to go before you begin melting the chocolate.
Troubleshooting
Why is my fudge crumbly, grainy or crystalline?
Your chocolate is burnt: if your chocolate has gone grainy or smells bitter, it is likely burnt. This means it was cooked for too long or at too high of a temperature. Make sure to melt your chocolate (along with the condensed milk and spread) in short bursts in the microwave and stir well in between.
Your chocolate has seized: Alternatively, chocolate can “seize” and become crumbly when it comes into contact with even a small amount of moisture. This usually happens if your mixing bowl is damp or wet before adding the chocolate and other ingredients. To avoid this, wipe your bowl with a clean tea towel before adding the chocolate.
How to Store Fudge
You can keep your fudge in an airtight container at room temperature for up to 1 week. I find the biscuits start to become soft after this time. If you live in a hot environment, keep your fudge in an airtight container in the refrigerator.
Can I freeze fudge? Yes, fudge can be frozen. Either wrap your entire fudge slab or smaller squares in cling wrap, then place in an airtight container in the freezer for up to 3 months. Remove from the freezer and allow to thaw for 6 hours or overnight before eating.
Does fudge go bad? Yes, fudge can go bad. Discard the fudge if it becomes dry and crumbly, or has a bad odor or signs of mold.
Biscoff Fudge
Biscoff lovers, this recipe is made for you! This simple melt and mix fudge is full of crunchy Biscoff cookies and plenty of Biscoff spread.
Ingredients
- 250 g (8.8 oz) plain Biscoff cookies
- 400 g (2 cups / 14 oz) white chocolate melts
- 395 g (14 oz) can of sweetened condensed milk
- ½ cup (145 g / 5 oz) smooth Biscoff spread
Instructions
- Grease and line a 20 cm (8 inch) square cake tin with baking paper.
- Set aside 8 Biscoff cookies for decorating. Place the remaining cookies in a large zip-loc or freezer bag (don't seal completely) and use a heavy rolling pin to lightly crush them. There should be some reasonably large pieces remaining. Set aside.
- In a large heat-proof bowl, combine the chocolate melts, sweetened condensed milk and Biscoff spread. Microwave for 30 seconds on full power. Stir well. Microwave for another 30 seconds and stir very well. If needed, microwave in further 10 second bursts or until melted and combined.
- Working quickly, add the crushed Biscoff cookies and stir together until very well combined. The mixture will be thick. Press the mixture into the prepared tin and flatten out with the back of a spoon.
- Break up the reserved 8 Biscoff cookies and press the pieces into the top of the fudge for decoration. Refrigerate the fudge for at least 4 hours or overnight. Slice up into 25 squares and enjoy.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Storage
- Keep at room temperature in an airtight container for up to 2 weeks. Refrigerate if you live in a warm environment.
Substitutions
- To add flavour and cut sweetness: after melting together white choc, spread and condensed milk, stir in 1 teaspoon of vanilla and ½ teaspoon salt.
- Chocolate melts: can subtitute with milk chocolate (don't use dark).
- Using chocolate chips or chocolate blocks: may take longer to melt and make the mixture harder to work with. If using chocolate blocks, chop them very finely.
- Stovetop double boiler method: Instead of the microwave, you combine the chocolate, spread and condensed milk in a heat-proof bowl, then sit it over a saucepan of simmering water (make sure the water doesn't touch the base of the bowl). Heat slowly, stirring constantly, until all ingredients and melted and combined.
Nutrition Information:
Yield: 25 Serving Size: 1 squareAmount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 4.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6.1mgSodium: 71.7mgCarbohydrates: 31,6gFiber: 0gSugar: 25.3gProtein: 1.6g
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