Biscoff Fudge!
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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!
Ingredients
- 395 g condensed milk (one tin)
- 500 g white chocolate
- 125 g biscoff spread (crunchy or smooth)
- 125 g biscoff biscuits (chopped)
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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J x
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Hi,
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?
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
Yes that would be fine!!
Can I freeze the fudge ?
Yessss!
Yes you can and defrost it in the fridge.
I have made this fudge recipe twice and each time it wouldn’t set properly. Why?
I’ve followed the recipe exactly!
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.
This looks amazing. Can the white chocolate be left out or is there a substitute for it?
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.
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
The butter/cookie butter might’ve just heated a little too much so it split slightly. It should be fine once set.
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
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
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 ?
Nope just make it as is!
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
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
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!
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
Fudge is a part of our Christmas–it always has been. I can’t wait to try this recipe this year! –#Annoms
I love the flavour of speculoos. My dad is Dutch so we grew up eating lots of Dutch foods.
Ooh lovely!
Yum! I love this stuff. Great recipe!
Thank you! And me too – it’s delicious!
Oh goodness that looks amazing! And dangerous. If I made this, the entire pan would disappear in minutes! Looks like a wonderful dessert.
Thank you so much!! It doesn’t last long in my house I must admit!
Do you think I can sub brown sugar for the icing sugar? I don’t have that in my house now 🙁
Urmm you could, but it won’t be as smooth? 🙂