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A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Lotus Biscoff flavour – Heavenly Biscoff Fudge!
Recipe updated – May 2021
So… this recipe has been updated. It’s taken a while, but I made the decision to update and change the recipe slightly because the mixture kept going wrong all of a sudden! I myself used to make this no issues, and then it became an oily mess. Therefore.. it’s changed!
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!! Enjoy!
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, 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!
- 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 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.
- 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!
- 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 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! You can use the smooth or crunchy spread.
- This recipe was updated in May 2021 - original recipe is on the post!
Find my other Fudge & Sweets recipes on my Recipes Page!
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