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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! 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!
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!
Biscoff Fudge!
Ingredients
- 397 g Condensed Milk (one tin)
- 300 g White Chocolate
- 300 g Biscoff (crunchy or smooth)
- 100 g Icing Sugar
- 125 g Biscoff Biscuits (chopped)
Instructions
- Line a tin with parchment paper – I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!
- Put the chopped chocolate into a heavy based pan, along with all of the condensed milk and Biscoff!
- 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.
- Alternatively - Melt the chocolate in the microwave and mix in the condensed milk, and Biscoff and beat together.
- 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!
- 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!
Notes
- 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.
- 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!
- This recipe was updated in February 2019 - the only difference is removing the 25g of Unsalted Butter to reduce the ingredients, but still use if you liked it!
- Using icing sugar is optional - but without I would use 100g more chocolate!
ENJOY!
Find my other Fudge & Sweets recipes on my Recipes Page!
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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.
76 Comments
Laura
July 23, 2020 at 3:32 amHi, 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
July 23, 2020 at 10:05 amSo 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
Natasha
July 15, 2020 at 1:40 pmHow come you recommend not using milky bar chocolate? Just as that’s all i have at home at the minute. Lol
Jane's Patisserie
July 15, 2020 at 3:05 pmI’ve never said you can’t use milkybar? I just personally use Callebaut or supermarket own..
TJ
July 12, 2020 at 5:02 pmHi 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
July 12, 2020 at 7:16 pmI would probably still line the tubs otherwise it may stick to them!
Danielle
June 22, 2020 at 8:19 pmI 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!
SARAH CRAIG
May 23, 2020 at 8:43 pmMake 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.
Kirsty
May 21, 2020 at 4:07 pmHi 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
May 21, 2020 at 4:11 pmHiya! 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
Emlyn William Scott
May 17, 2020 at 9:19 pmHi, 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
May 18, 2020 at 11:17 amAhh that’s amazing! I’m so so glad you enjoyed making it! xx
Eloise
May 4, 2020 at 12:16 pmAnother 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
Zoe
May 3, 2020 at 7:33 pmI 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
May 3, 2020 at 7:50 pmAh that’s amazing – I’m so glad! ❤️
Hannah
April 21, 2020 at 12:36 pmOh 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.
Jane's Patisserie
April 21, 2020 at 1:40 pmHahaha amazing!!
Sharon
February 18, 2020 at 9:06 pmHi
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
February 19, 2020 at 8:42 pmIt prevents needing as much chocolate, firms the recipe up, and makes it better.
Felicity Foster
December 3, 2019 at 3:10 pmDo 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
December 7, 2019 at 8:38 pmFor this recipe, the spread is quite key. I would suggest using a different recipe and adding in the biscuits.
Clare
November 20, 2019 at 9:04 pmWTH!? How have I lived for so long without knowing what Biscoff is?!? This should come with a health warning. It’s too gooood! 🤤
Chris Palmer
October 23, 2019 at 4:48 pmi 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.
christina demetriou
October 1, 2019 at 1:53 amWhat brand of white chocolate did you use please?
Jane's Patisserie
October 1, 2019 at 5:47 pmI 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!
Imogen Allen
June 2, 2019 at 4:11 pmAbsolutely delicious!! Made for the first time and was going to share but I think it’s not going to last long 🤤
Stephanie
January 23, 2019 at 3:33 pmHey! 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!).
Cara
December 19, 2018 at 1:52 pmHi Jane. Going to make this as Christmas present treats for my parents – how shall I store it after cutting it up until Christmas Day?
Thankyou.
Jane's Patisserie
December 19, 2018 at 2:30 pmI would personally say the fridge because it’ll stay nice and firm!
Fiona Paterson
December 21, 2018 at 11:58 pmMade 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
December 22, 2018 at 9:40 amSometimes 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
June 18, 2020 at 12:44 pmI 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
June 18, 2020 at 7:25 pmSorry 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!
Sarah Blowers
November 4, 2018 at 8:09 amMade 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
November 4, 2018 at 8:20 amYes it can! As its the ‘cheats’ style fudge with condensed milk it works wonders!
Kimberley
September 22, 2018 at 8:58 amMade 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
September 23, 2018 at 9:25 amIt can be a little bit crumbly, as fudge can be sometimes!
Elizabeth
October 11, 2018 at 9:38 amCan you suggest a dairy free alternative to the condensed milk? Would coconut cream work, for example?
Jane's Patisserie
October 11, 2018 at 8:14 pmI’m afraid I have absolutely no idea, I’m going to assume not but I don’t know x
Jean
September 14, 2018 at 9:03 pmHi 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
September 15, 2018 at 9:47 amFrom any supermarket! Smooth works just as well! x
Wez
July 18, 2019 at 3:50 amI got all mine from Amazon (Amazon Pantry are even cheaper) for both crunchy & smooth (and the catering sized Lotus Biscoff biscuits (box of 300!)
Amy Matthews
April 7, 2018 at 1:06 pmWOW! 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
May 3, 2020 at 11:42 amDelicious 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
May 3, 2020 at 12:22 pmSometimes 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
Cat
April 5, 2018 at 1:22 amPlease convert measurements to teaspoons/cups etc… can’t wait to make this!
Janine
December 2, 2017 at 3:17 pmHi,
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
March 31, 2020 at 8:08 pmHi! 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
March 31, 2020 at 8:38 pmYes that would be fine!!
Karen
November 5, 2017 at 2:15 pmCan I freeze the fudge ?
Jane's Patisserie
November 5, 2017 at 3:22 pmYessss!
Jean
September 14, 2018 at 8:53 pmYes you can and defrost it in the fridge.
Ann Gardner
October 15, 2017 at 1:32 pmI have made this fudge recipe twice and each time it wouldn’t set properly. Why?
I’ve followed the recipe exactly!
Jane's Patisserie
October 15, 2017 at 5:16 pmI’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.
Sally
August 10, 2017 at 12:49 pmThis looks amazing. Can the white chocolate be left out or is there a substitute for it?
Jane's Patisserie
August 10, 2017 at 9:13 pmYou 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.
Nicola Okeeffe
July 21, 2017 at 9:16 pmHi 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
July 21, 2017 at 9:41 pmThe butter/cookie butter might’ve just heated a little too much so it split slightly. It should be fine once set.
Nicola
July 22, 2017 at 3:18 pmThank 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
July 22, 2017 at 5:18 pmNo 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
PCR
December 12, 2016 at 8:35 pmIf 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 ?
Jane's Patisserie
December 12, 2016 at 10:55 pmNope just make it as is!
Hannah
November 15, 2016 at 5:46 pmOH…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
November 15, 2016 at 9:53 pmOhh 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
Mary
August 15, 2016 at 9:34 amWhen 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
August 15, 2016 at 9:38 amHiya 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
Things I have been cooking lately #142: Fudge three ways | abbiosbiston
December 21, 2015 at 9:55 am[…] Cookie butter fudge Adapted from Jane’s Patisserie […]
chowwithme
December 2, 2015 at 4:54 pmFudge is a part of our Christmas–it always has been. I can’t wait to try this recipe this year! –#Annoms
abbiosbiston
November 15, 2015 at 11:06 amI love the flavour of speculoos. My dad is Dutch so we grew up eating lots of Dutch foods.
Jane's Patisserie
November 15, 2015 at 5:58 pmOoh lovely!
Amber R.
November 11, 2015 at 7:28 pmYum! I love this stuff. Great recipe!
Jane's Patisserie
November 11, 2015 at 7:35 pmThank you! And me too – it’s delicious!
cookiesnchem
November 11, 2015 at 1:17 pmOh 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
November 11, 2015 at 5:04 pmThank you so much!! It doesn’t last long in my house I must admit!
cookiesnchem
November 12, 2015 at 12:48 amDo you think I can sub brown sugar for the icing sugar? I don’t have that in my house now 🙁
Jane's Patisserie
November 12, 2015 at 9:42 amUrmm you could, but it won’t be as smooth? 🙂