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A delicious and easy four ingredient biscoff fudge recipe that is no-bake and so incredibly moreish with the biscuit crunch 

Biscoff bakes

The addiction to all things biscoff is real. Over thirty biscoff recipes on my blog and counting, and this biscoff fudge is one of the easiest and one of the best. Something about this recipe has created a bit of a cult following and you all adore it as much as I do. 

For those who haven’t experience biscoff before, it’s a sweet and caramelised type biscuit flavour, which comes in biscuit form and spread form. It has the classic name of speculoos (in various spellings) and lotus as well. It’s iconic, it’s incredible, I LOVE IT. 

Fudge recipes 

In the past I have posted my recipes for the triple chocolate cookies 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.

No-boil fudge recipes

Make a fudge with condensed milk is a cheats method, and no it’s not a classic fudge. 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! Honestly, this fudge is one of the best things on the planet ever. Ever ever ever!

I absolutely adore the flavour of this fudge because I LOVE the flavour of biscoff – 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!

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, add in the biscuits, and then leave to set and its all done! How incredibly easy is that?! Now go and make it… you know you want too!

Recipe updated May 2021

The original recipe for those who still want it is – one tin condensed milk, 300g white chocolate, 300g biscoff spread, 100g icing sugar and 125g biscoff biscuits! For the update I experimented a lot and ended up finding the best solution was to increase the chocolate, and decrease the spread! 

Don’t fear… this fudge still tastes epic and of biscoff, so don’t be scared by the lesser amount! I did also swap up the method of making this fudge – I don’t use the microwave (As this can cause problems with the chocolate) but instead found making it on the hob 100x better 


Tips & Tricks

  • This recipe will last for 7+ days at room temperature or in the fridge
  • You can freeze this fudge for 3+ months 
  • You can use the smooth or crunchy spread 
  • This biscuits are optional
  • You can swap the white chocolate to milk chocolate or dark chocolate (only use 400g)
  • I use this 9″ square tin in my recipe 

Biscoff Fudge!

A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Lotus Biscoff flavour – Heavenly Biscoff Fudge!
Print Pin Rate
Category: Sweets
Type: Fudge
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 40 Pieces
Author: Jane's Patisserie


  • 395 g condensed milk (one tin)
  • 500 g white chocolate
  • 125 g biscoff spread (crunchy or smooth)
  • 125 g biscoff biscuits (chopped)


  • Line a tin with parchment paper – I use a 9x9" square tin
  • Put the chopped chocolate into a heavy based pan, along with all of the condensed milk.
  • Melt on a low heat, stiring often so that the chocolate doesn't catch and the ingredients melt together
  • Remove the pan from the heat and add the biscoff spread in and stir briefly to mix. Do not over mix!
  • Alternatively, add the chocolate, condensed milk and biscoff to a bowl and heat in the microwave in short bursts on a low heat
  • Stir in the chopped up biscuits – pour into the tin and smooth over the mixture and store in the fridge or freezer for 3-4 hours to set, or overnight!
  • Once set – remove from the tin and cut into the squares... ENJOY!


  • This recipe will last for 7+ days at room temperature or in the fridge
  • You can freeze this fudge for 3+ months 
  • You can use the smooth or crunchy spread 
  • This biscuits are optional
  • You can swap the white chocolate to milk chocolate or dark chocolate (only use 400g)
  • I use this 9" square tin in my recipe 


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Megan on December 16, 2023 at 7:04 pm

    would the recipe work the same with different spreads? I recently bought a jar of pistachio spread from costco which I want to try use but it has a runnier consistency to biscoff spread so not sure how this would affect it.

  2. Amy Donaldson on December 11, 2023 at 2:34 pm

    The old recipe had icing sugar and the new one doesn’t have any is that intentional?

  3. Annie on December 9, 2023 at 12:00 pm

    5 stars
    I love this fudge and make it every year. However even with the updated recipe, I still found it oily. I used a tissue to blot the fudge before I put in the fridge. Hoping it will set and the oil will go away. What could that be due to? I use Tesco baking white chocolate, maybe the quality of the chocolate?

    • Jane's Patisserie on December 13, 2023 at 8:48 pm

      How are you heating it? It sounds like its becoming too hot! x

    • Adam on February 14, 2024 at 5:20 pm

      A lot of oil seemed to leak out of the biscoff spread I used. I used the lotus biscoff spread. Have you got any ideas of other caramelised biscuit spreads that contain less vegetable oils?

  4. Sue Johnson on October 13, 2022 at 11:18 pm

    5 stars
    I made this fudge but I didn’t fold biscuits into the fudge I just put them in top then drizzled over some warmed biscoff spread. It is absolutely delicious & can’t wait for my family to try it tomorrow 🥰 thank you 😁 xx

  5. Clare Strickland on October 13, 2022 at 9:39 pm

    5 stars
    Hi, we love this recipe. I am going to make this for our wedding favours. I was just wondering how well this would freeze and if you can how long would it last in the freezer? Thanks, Clare x

    • Jane's Patisserie on October 17, 2022 at 1:13 pm

      Hiya! Absolutely – you can freeze it for up to 3 months! Hope this helps! x

  6. Clare on September 22, 2022 at 4:19 pm

    Can you use evaporated milk in any fudge recipe? Guessing it wouldn’t be sweet enough but I have 2 cans to use up!

    • Jane's Patisserie on October 6, 2022 at 3:29 pm

      Hiya! Try searching ‘evaporated milk’ on the blog. Hope this helps! x

  7. Charlene Knight-Whitmore on July 8, 2022 at 2:27 pm

    Hi Jane

    I love your recipes, I was wondering if you could make this fudge as a white chocolate fudge by leaving out the biscoff spread and just crumble the biscuits on the top

    • Jane's Patisserie on July 11, 2022 at 12:18 pm

      Hiya! take a look at. my white chocolate fudge recipe. Enjoy! x

  8. Hannah. on April 5, 2022 at 4:55 pm

    I am hoping to make this for the weekend as I am at a baby shower and in charge of the sweets! Can I just ask if you have to use white cooking chocolate or will any white chocolate do?
    Thank you.

    • Jane's Patisserie on April 6, 2022 at 3:41 pm

      Hiya! Any white chocolate will do for this! Enjoy! x

    • Karen on May 18, 2022 at 10:40 am

      5 stars
      My friend made this for us all at work OMG it was faBulous going to make it for my sons really moorish. She also sent me the link to this page its awesome.

  9. Debbie Luchen on January 4, 2022 at 11:43 pm

    Ahhh this is where Fitwaffle gets all of her ideas.

  10. Nancy on December 23, 2021 at 7:22 pm

    Can white chocolate chips be used rather than regular white chocolate? Thank you

    • Jane's Patisserie on December 30, 2021 at 12:41 pm

      Yes absolutely this will be fine! Enjoy! x

  11. Ingrid on December 18, 2021 at 4:53 pm

    5 stars
    Just made this again for Xmas, I’ve made it a few times before and everyone loves it. I did have the same oily issue before, even though the first time I made it came out perfect – I suspect Biscoff have slightly altered their own composition which is what has caused this issue – but I have just tried to make the original recipe using fake Biscoff from Aldi and it’s turned out absolutely fine.
    Just thought I’d share for anyone who still wants to use the original recipe but with no oily mess 😁

    • Nida on January 30, 2023 at 1:52 am

      Thank you for sharing. I used to make the orginal recipe without issues and then suddenly it became an oily mess so i think you are right about the biscoss spread. Will try the Aldi one as well! Thanks.

  12. Kirstin on October 30, 2021 at 3:34 pm

    Has anyone tried this with vegan condensed milk (the carnation variety) and using stork instead of butter? I’m trying to be dairy free, but love making this fudge!

    • Kirsitn on October 30, 2021 at 3:39 pm

      Ignore the bit about the butter, I haven’t made this since the recipe was updated!! But would vegan condensed milk work and dairy free white chocolate?

    • Carla on November 21, 2021 at 10:37 am

      I often use a brand called flora- it’s a vegan block butter that comes in a salted and unsalted variety in many non vegan bakes and it always works wonderfully- I get it in Sainsbury’s ! I myself would love to use the vegan condensed milk but I haven’t yet :/ .

    • Rebecca Wilson on November 30, 2021 at 10:00 am

      I made this on Sunday with Carnation vegan condensed milk and white chocolate from Moo free. It worked perfectly! Lactose-free other half could not be happier.

  13. Neil on July 6, 2021 at 8:57 am

    Guy’s ive always followed this recipe to the letter but im out of white chocolate can normal milk chocolate be used ?,
    And just a quick why the original recipe was the bomb why take the icing sugar out now ??.
    Thanks in advance Neil

  14. […] your own fudge at home. The recipe below is a combination of queen Jane’s Patisserie’s biscoff fudge recipe, and Carnation’s recipe for peanut butter […]

  15. Priya on February 21, 2021 at 6:47 pm

    Hi Jane

    (Posted this above but potentially in the wrong place!)

    Did you ever figure this one out? As I’ve made it hundreds of times without any issue then suddenly the last 3 time’s, pool of oil 🙁

    Thanks in advance.

  16. Emily on February 14, 2021 at 9:54 am

    5 stars
    Seriously good! I had the same issue where it separated with a greasy layer after adding the icing sugar, I returned it all to the hob on a low heat stirring and it all came back together perfect! So my theory is that my mixture had cooled too much before added the icing sugar!

  17. Kirsty on February 12, 2021 at 1:55 pm

    5 stars
    Not a fudge fan like my husband, but my god this is delicious.

  18. Jess P on December 16, 2020 at 1:09 pm

    5 stars
    Hello! Love this recipe. I have made some for stocking fillers. I made it a touch early though! Is it best to leave it in the fridge until Christmas or should i pop it in the freezer until then? And if the freezer option, is it ok just to wrap it in tinfoil and freeze it?

    • Jane's Patisserie on December 17, 2020 at 6:37 pm

      Yes it can freeze in a container really well! x

  19. Helen on December 3, 2020 at 10:26 pm

    Is a 9″ tin suitable? Can’t wait to try this 😊

    • Jane's Patisserie on December 4, 2020 at 8:33 am

      Yes, the fudge may just be a bit thinner!

  20. Emine on December 2, 2020 at 5:52 pm

    Can I substitute condensed milk for double cream, thanks 🙂

    • Jane's Patisserie on December 2, 2020 at 7:38 pm

      Nooo definitely not! This is a condensed milk fudge x

  21. Rachel on November 30, 2020 at 10:17 pm

    I feel so stupid, I have done this recipe hundreds of times successfully and now I can’t seem to get it right. I don’t know what I’m doing wrong. I feel like when I pour to set, there’s a layer of oil that’s comes out of the mixture. No matter how long I beat it or the heat etc- it always ends up the same! And it loses the biscoff flavour! I can’t seem to figure out what I’m doing wrong so any help would be amazing. Thanks!

    • Jane's Patisserie on December 1, 2020 at 10:36 am

      Have you changed ANY ingredient? Like to a different brand? Or have you changed any equipment you are using?

    • Hannah on December 9, 2020 at 6:33 pm

      I had this happen last night after previously making it fine and using the exact same ingredients as before, other than a new jar of biscoff. I wondered what I’d done wrong but also wondered whether they’ve changed the ingredients in the spread? It was like I had a block of melted butter in it and it had split, had to use kitchen roll to absorb as much as I could. A bit frustrating as it was for little gifts for colleagues.

    • Jane's Patisserie on December 9, 2020 at 7:56 pm

      I’m going to message Biscoff and ask as it makes sense to be the thing that has changed!

  22. Stephanie on November 9, 2020 at 1:11 am

    Would I be able to use an 8×8 tin as I don’t have the 7×10. Many thanks x

  23. Deirdre on October 27, 2020 at 10:58 am

    Hey, sorry if this has been asked, but I wanted to make this as part of xmas hampers I’m planning to make and wanted to get ahead of game as much as possible does this freeze? If I freezer in the slabs then defrost and cut the week of xmas when I plan to gift to people?

    Thank you, love all your recipes x

    • Jane's Patisserie on October 27, 2020 at 4:30 pm

      This sort of fudge is best kept in the fridge rather than being kept at room temperature for too long. It can be frozen though x

  24. Laura on July 23, 2020 at 3:32 am

    Hi, could you use almond bark instead of the white chocolate? I’m so glad I stumbled on this – my idea of heaven!

    • Jane's Patisserie on July 23, 2020 at 10:05 am

      So I’m not sure – I have never made anything with almond bark, so I really don’t know! I don’t want to you to waste lots of it if it doesn’t work! x

  25. Natasha on July 15, 2020 at 1:40 pm

    How come you recommend not using milky bar chocolate? Just as that’s all i have at home at the minute. Lol

    • Jane's Patisserie on July 15, 2020 at 3:05 pm

      I’ve never said you can’t use milkybar? I just personally use Callebaut or supermarket own..

  26. TJ on July 12, 2020 at 5:02 pm

    Hi there, do you think this would set in portions in takeaway plastic tubs and still come out? I am making some as teacher gifts and thought this might be a good way to portion it up?

    • Jane's Patisserie on July 12, 2020 at 7:16 pm

      I would probably still line the tubs otherwise it may stick to them!

  27. Danielle on June 22, 2020 at 8:19 pm

    5 stars
    I made this fudge for my Grandad for Father’s Day and the hardest thing about making it was giving it away! The recipe was so easy to follow and the results were amazing!! I have never eaten fudge as good as this and I have already had requests to make some more!

    • Kay on December 19, 2020 at 8:50 am

      5 stars
      Make this often and it’s lovely! I’ve made some for Xmas stocking fillers this year, just wondering if I was to freeze what’s the best way to store it. Thanks

    • Jane's Patisserie on December 19, 2020 at 9:41 am

      I usually freeze in a plastic container!

  28. SARAH CRAIG on May 23, 2020 at 8:43 pm

    5 stars
    Make this for the first time as I love Biscoff. I’m not sure where you get it last 2-3 weeks in fridge…… once my family found out I’d made it it hardly lasted 2-3 hours ha ha. Delicious!! thank you for recipe will definitely be trying the other ones.

  29. Kirsty on May 21, 2020 at 4:07 pm

    Hi Jane
    Fabulous recipe, had to make two batches in the one weekend to keep family members going! I have just made to Mars bars fudge & that is currently in the fridge setting. I was wondering if rather than Mars bars you could use Topic/Snickers/Star bars? Thanks for all the great recipes.

    • Jane's Patisserie on May 21, 2020 at 4:11 pm

      Hiya! Yes so basically most things are interchangeable – but because the insides of those bars are different to mars bar (they wouldn’t melt the same/have enough chocolate inside for the fudge) it might be best to use all milk/dark chocolate, and simply fold through your chosen bar! x

  30. Emlyn William Scott on May 17, 2020 at 9:19 pm

    5 stars
    Hi, I am 36 and severely disabled and I have never made anything from scratch before,it’s all been Cake kit stuff.
    Doing things from scratch,scares me even though I always have support staff with me.
    So I started looking for an easy to follow recipe with as less steps as possible and found your recipe was the best and easiest.
    It came out perfect first time and I had no help from my support staff.
    I need to make it by the truck load next time because it is so nice and this week I hope to treat my elderly isolating parents to some,and my sister/brother in law/nieces.
    It’s also an excuse to make more and to experiment with fudge making so Thankyou so much for this recipe and for giving me the confidence to make something from scratch,I’m no longer scared of it.🙂

    • Jane's Patisserie on May 18, 2020 at 11:17 am

      Ahh that’s amazing! I’m so so glad you enjoyed making it! xx

  31. Eloise on May 4, 2020 at 12:16 pm

    5 stars
    Another amazing recipe. The thought of making my own fudge seemed so far away, but this was so easy and tasted so scrummy. Your website and all of your recipes are helping me get through this lockdown ❤️ Thank you!! X

  32. Zoe on May 3, 2020 at 7:33 pm

    5 stars
    I made this ready for the weekend & I split it between the family, they’ve all said it’s the best fudge they’ve ever tasted! I’ll certainly be making this again! I’ve never been one for making things but really finding your recipes easy to follow and delicious! Thank you for sharing.

    • Jane's Patisserie on May 3, 2020 at 7:50 pm

      Ah that’s amazing – I’m so glad! ❤️

  33. Hannah on April 21, 2020 at 12:36 pm

    5 stars
    Oh my gosh this is just incredible! Made as a treat for my brother who loves fudge and honestly I don’t want to drop any round to him.

  34. Sharon on February 18, 2020 at 9:06 pm

    I am going to try this recipe soon. I’ve made fudge before with condensed milk and chocolate but I’ve never added icing sugar. What does that do? Xx

    • Jane's Patisserie on February 19, 2020 at 8:42 pm

      It prevents needing as much chocolate, firms the recipe up, and makes it better.

  35. Felicity Foster on December 3, 2019 at 3:10 pm

    Do I have to use the spread or can I just use biscuits my tesco order came and they were out of stock 😞

    • Jane's Patisserie on December 7, 2019 at 8:38 pm

      For this recipe, the spread is quite key. I would suggest using a different recipe and adding in the biscuits.

  36. Clare on November 20, 2019 at 9:04 pm

    WTH!? How have I lived for so long without knowing what Biscoff is?!? This should come with a health warning. It’s too gooood! 🤤

  37. Chris Palmer on October 23, 2019 at 4:48 pm

    i made the biscoff fudge for a friend and it was gorgeous and so simple to make.
    She has now put an order in for me to make some more for her haha.

  38. christina demetriou on October 1, 2019 at 1:53 am

    What brand of white chocolate did you use please?

    • Jane's Patisserie on October 1, 2019 at 5:47 pm

      I tend to use Callebaut which you can buy online – it’s amazing quality and so delicious. Other than that, I normally use supermarket own and not a brand like milkybar!

  39. Imogen Allen on June 2, 2019 at 4:11 pm

    Absolutely delicious!! Made for the first time and was going to share but I think it’s not going to last long 🤤

    • Laura on February 20, 2023 at 10:11 pm

      Hi. Please help!! I have made this fudge today, first time making fudge too. It has been in fridge for around 5 hours, it feels hard….where did I go wrong? 🙁

    • Jane's Patisserie on February 22, 2023 at 9:32 am

      That’s a good thing, it means it’s set..!

  40. Stephanie on January 23, 2019 at 3:33 pm

    Hey! You can get actually condensed coconut milk! I’ve seen it in Asda and my Chinese superstore (Wing-Yip in Manchester). I’m going to make this recipe but vegan-ise it at the weekend. Fingers crossed it works – made this so many times pre-vegan (thanks, Jane!).

    • Kirsty jones on December 19, 2020 at 2:05 pm

      How did making it vegan go? I would really like to try! 🙂

  41. Cara on December 19, 2018 at 1:52 pm

    Hi Jane. Going to make this as Christmas present treats for my parents – how shall I store it after cutting it up until Christmas Day?


    • Jane's Patisserie on December 19, 2018 at 2:30 pm

      I would personally say the fridge because it’ll stay nice and firm!

    • Fiona Paterson on December 21, 2018 at 11:58 pm

      Made this for the second time & its amazing, doesn’t last long. Like one of the previous ladies commenting I too use the smooth biscoffe spread, I can’t find crunchy one. And it went very oly on both occasions, I am presuming it’s the smooth spread? I heated on the lowest heat stirring all the time.

    • Jane's Patisserie on December 22, 2018 at 9:40 am

      Sometimes it can do just due to how the butter melts/what butter you are using etc, but it should still be fine to eat! I’ve read it can be due to over mixing as well, but I’m unsure on that!! x

    • Claire on June 18, 2020 at 12:44 pm

      2 stars
      I made mine 24hours ago and it still hasn’t set? I used 400g of white choc instead of the butter like it says.

    • Jane's Patisserie on June 18, 2020 at 7:25 pm

      Sorry I don’t understand the comment I’m afraid – instead of the butter? – a common issue at the moment is people are using evaporated milk instead of condensed milk (due to lockdown, ingredients are harder to find) which won’t ever work, but also changing the recipe can cause a problem!

  42. Sarah Blowers on November 4, 2018 at 8:09 am

    Made this recipe a few times and it tastes amazing. Always goes down well at parties. Do you know if is suitable for freezing? X

    • Jane's Patisserie on November 4, 2018 at 8:20 am

      Yes it can! As its the ‘cheats’ style fudge with condensed milk it works wonders!

  43. Kimberley on September 22, 2018 at 8:58 am

    Made this yesterday and it is amazing. Thank you so much!
    One thing though, once you’ve cut it into squares and had it in the fridge for a while, is it supposed to go a bit crumbly? I don’t mind it, and it still tastes great, but I wasn’t sure if it was supposed to stay more smooth like your photos.

    • Jane's Patisserie on September 23, 2018 at 9:25 am

      It can be a little bit crumbly, as fudge can be sometimes!

    • Elizabeth on October 11, 2018 at 9:38 am

      Can you suggest a dairy free alternative to the condensed milk? Would coconut cream work, for example?

    • Jane's Patisserie on October 11, 2018 at 8:14 pm

      I’m afraid I have absolutely no idea, I’m going to assume not but I don’t know x

  44. Jean on September 14, 2018 at 9:03 pm

    Hi Jane, I can’t seem to find Biscoff Crunchy Spread, Tesco only seems to have smooth x where did you get yours from please? I’ve made 2 fab batches now x Thankyou so much x

    • Jane's Patisserie on September 15, 2018 at 9:47 am

      From any supermarket! Smooth works just as well! x

    • Wez on July 18, 2019 at 3:50 am

      I got all mine from Amazon (Amazon Pantry are even cheaper) for both crunchy & smooth (and the catering sized Lotus Biscoff biscuits (box of 300!)

  45. Amy Matthews on April 7, 2018 at 1:06 pm

    WOW! this fudge is the best ever!! absolutely love every mouthful of it!! YUM! made it twice now and will definitely be making that one again! <3 xx

    • Julie on May 3, 2020 at 11:42 am

      5 stars
      Delicious and so easy but I think I’m doing something wrong because as soon as I add the icing sugar it turns into a thousand tiny hard lumps and no matter how much beating they don’t break up or dissolve! Any advice? Thank you xx

    • Jane's Patisserie on May 3, 2020 at 12:22 pm

      Sometimes this can depend on the icing sugar annoyingly – but if you are struggling you can leave it out and try another 100-200g of white chocolate instead! x

  46. Cat on April 5, 2018 at 1:22 am

    Please convert measurements to teaspoons/cups etc… can’t wait to make this!

  47. Janine on December 2, 2017 at 3:17 pm


    LOVE the fudge 🙂 I just bought smooth biscoff as it was on offer but really want the crunch throughout the fudge like It usually has. Do you think if I crush up the biscuits and stir them into the mixture, it will create the same crunch or will it affect the consistency of the mix?

    • India on March 31, 2020 at 8:08 pm

      Hi! I was just wondering if I could use milk chocolate instead of white as that’s all I have in the cupboard, or would it not go so well? X

    • Jane's Patisserie on March 31, 2020 at 8:38 pm

      Yes that would be fine!!

  48. Karen on November 5, 2017 at 2:15 pm

    Can I freeze the fudge ?

    • Jane's Patisserie on November 5, 2017 at 3:22 pm


    • Jean on September 14, 2018 at 8:53 pm

      Yes you can and defrost it in the fridge.

  49. Ann Gardner on October 15, 2017 at 1:32 pm

    I have made this fudge recipe twice and each time it wouldn’t set properly. Why?
    I’ve followed the recipe exactly!

    • Jane's Patisserie on October 15, 2017 at 5:16 pm

      I’m afraid if you followed the recipe, it would have worked. You may have got the ingredients too hot at one point, or used a different brand of ingredients for example and that could cause it to not set.

  50. Sally on August 10, 2017 at 12:49 pm

    This looks amazing. Can the white chocolate be left out or is there a substitute for it?

    • Jane's Patisserie on August 10, 2017 at 9:13 pm

      You would still need to use the same weight of chocolate whether its White/Milk/Dark as thats how condensed milk fudge is made – which you use is your choice, but I believe White is best with Biscoff.

  51. Nicola Okeeffe on July 21, 2017 at 9:16 pm

    Hi Jane
    I found my fudge was very oily? Did I do something wrong? The only substitute was I only had smooth not crunchy biscoff. Xxx

    • Jane's Patisserie on July 21, 2017 at 9:41 pm

      The butter/cookie butter might’ve just heated a little too much so it split slightly. It should be fine once set.

    • Nicola on July 22, 2017 at 3:18 pm

      Thank you turned out perfect and fabulous! If you want to delete the comment that’s ok and I’ll leave a positive one xx thank you for your help

    • Jane's Patisserie on July 22, 2017 at 5:18 pm

      No its fine, I don’t mind people seeing the comment. It can show them that slightly oily fudge is perfectly fine! ? I’m glad you liked the fudge! x

  52. PCR on December 12, 2016 at 8:35 pm

    If I don’t use the biscuits do I need to add in more of the other ingredients or am I good to go?

    Can’t wait to make this ?

  53. Hannah on November 15, 2016 at 5:46 pm

    OH…EM…GEE! I flippin’ love Lotus Biscuit spread (I ate my first jar within days #sorrynotsorry) And I lurve fudge so can’t believe I’ve come across this recipe. Am definitely trying this as I want to make Christmas fudge for all my friends (although I may have to make a 2nd batch as I doubt the 1st one will make it past my mouth haha!)
    Looking forward to discovering more of your recipes having just found you on Pinterest (looking for fudge recipes!)
    Your logo looks familiar by the way. Is it by Morgane Carlier? She did mine, I love her work xx

    • Jane's Patisserie on November 15, 2016 at 9:53 pm

      Ohh yay! I have plenty of fudge recipes on my blog so try as many as you like. They’re all delicious! And yes she did, I adore her work! xx

  54. Mary on August 15, 2016 at 9:34 am

    When I saw this recipe I thought it would be sickly sweet with the white choc and condensed milk but I made it anyway as I love Speculoos. Followed it exactly (including the biscuits which I had left over from your caramel cheesecake, used them instead of digestives!) and I have to say it came out absolutely delicious! Took it along to a family picnic and it was a total hit. It tastes like a block of Speculoos and the texture was gorgeous, cut like a dream! Definitely would make again and it’s SO easy. 10/10!

    • Jane's Patisserie on August 15, 2016 at 9:38 am

      Hiya Mary! Ah thats amazing – yes I think as its the biscoff/speculoos flavouring it prevents it being sweet as the biscuits themselves aren’t too sweet if that makes sense? I’m so so glad you loved it!! xx

  55. […] Cookie butter fudge Adapted from Jane’s Patisserie […]

  56. chowwithme on December 2, 2015 at 4:54 pm

    Fudge is a part of our Christmas–it always has been. I can’t wait to try this recipe this year! –#Annoms

  57. abbiosbiston on November 15, 2015 at 11:06 am

    I love the flavour of speculoos. My dad is Dutch so we grew up eating lots of Dutch foods.

  58. Amber R. on November 11, 2015 at 7:28 pm

    Yum! I love this stuff. Great recipe!

    • Jane's Patisserie on November 11, 2015 at 7:35 pm

      Thank you! And me too – it’s delicious!

  59. cookiesnchem on November 11, 2015 at 1:17 pm

    Oh goodness that looks amazing! And dangerous. If I made this, the entire pan would disappear in minutes! Looks like a wonderful dessert.

    • Jane's Patisserie on November 11, 2015 at 5:04 pm

      Thank you so much!! It doesn’t last long in my house I must admit!

    • cookiesnchem on November 12, 2015 at 12:48 am

      Do you think I can sub brown sugar for the icing sugar? I don’t have that in my house now 🙁

    • Jane's Patisserie on November 12, 2015 at 9:42 am

      Urmm you could, but it won’t be as smooth? 🙂

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