A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Speculoos/Biscoff flavour – Heaven!
In the past I have posted my recipes for the Triple Chocolate Cookies Fudge inspired by Carnations Fudge and my Nutella & Ferrero Rocher Fudge and they have always been super popular on my blog, as they are SO much easier to make than other Fudge recipes.
In other recipes, like my Oreo Cookies & Cream Fudge, you have to boil the mixture up to 113C and make sure it thickens and beat it like crazy – and that is how you make fudge properly don’t get me wrong – and it is utterly delicious – but this method using the utterly DELICIOUS Cookie Butter flavour is perfect for making a fudge with a spread. This method will prevent the Fudge from turning grainy, as the spread is already slightly grainy because of what it is, you don’t want it to be ruined!
I absolutely adore the flavour of this fudge because I LOVE the flavour of Cookie Butter – its utter heaven to me and I could eat the entire jar with a spoon. No regrets. however – people judge me for this. BUT – people never judge me when I bring this recipe in for them to taste test, as they all utterly adore it! Even those who have never had Cookie Butter before! Or even those who don’t like fudge!
Seriously though – this Fudge is so incredibly easy to make there is no need to be scared of it! Simply melt a majority of the ingredients together, beat in the icing sugar, and then leave to set and its all done! How incredibly easy is that?! Now go and make it… you know you want too!
This recipe makes 50 squares of fudge
– 1x 397g Tin Condensed Milk
– 300g White Chocolate Chips
– 300g Speculoos/Biscoff Spread – I used the Crunchy one!
– 25g Butter (can be salted)
– 100g Icing Sugar, Sifted
– 100g Lotus Biscuits, chopped up (optional)
1) Line a tin with parchment paper – I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!
2) Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, Crunchy cookie butter, and butter – melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well.
3) Once melted, tip in the icing sugar and combine well – it make take a bit of beating. If using, stir in the chopped up biscuits – pour into the tin and smooth over the mixture and store in the fridge for 3-4 hours to set, or overnight!
4) Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!
Tips and Ideas
This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.
As I’m in the UK we don’t have ‘Speculoos’ as such, but Biscoff/Lotus is essentially the same thing – I buy my Biscoff spread in the supermarket as they’re more readily available in all supermarkets now – and the Crunchy one already has chunks of the biscuit in so its perfect for the fudge!
Find my other Fudge & Sweets recipes on my Recipes Page!
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