Biscoff Fudge!

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!

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Category: Sweets

Type: Fudge

Keyword: Biscoff

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Setting Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 40 Pieces

Author: Jane's Patisserie

Ingredients

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

Grams - Ounces

Instructions

• 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!

Notes

• 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 

ENJOY!

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© 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.