Biscoff Fudge!

A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Lotus Biscoff flavour – Heavenly Biscoff Fudge!

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! If you’re craving something a little different though, I have SO many more Biscoff Recipes on my blog such as my No-Bake Biscoff Cookie Butter Cheesecake and my Biscoff Cake!

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 35-50 squares of fudge 

Ingredients

– 1x 397g Tin Condensed Milk
– 300g White Chocolate Chips
– 300g Biscoff Spread – I used the Crunchy one!
– 25g Unsalted Butter
– 100g Icing Sugar, Sifted
– 125g Lotus Biscuits, chopped up (optional)

Method

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!

ENJOY!

Find my other Fudge & Sweets recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

2

24 comments

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

    1. 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.

    1. 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.

  2. 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

      1. 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

  3. 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

  4. 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!

    1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *