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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Do I have to use the spread or can I just use biscuits my tesco order came and they were out of stock 😞
For this recipe, the spread is quite key. I would suggest using a different recipe and adding in the biscuits.
WTH!? How have I lived for so long without knowing what Biscoff is?!? This should come with a health warning. It’s too gooood! 🤤
i 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.
What brand of white chocolate did you use please?
I 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!
Absolutely delicious!! Made for the first time and was going to share but I think it’s not going to last long 🤤
Hi. Please help!! I have made this fudge today, first time making fudge too. It has been in fridge for around 5 hours, it feels hard….where did I go wrong? 🙁
That’s a good thing, it means it’s set..!
Hey! 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!).
How did making it vegan go? I would really like to try! 🙂
Hi 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.
I would personally say the fridge because it’ll stay nice and firm!
Made 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.
Sometimes 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
I made mine 24hours ago and it still hasn’t set? I used 400g of white choc instead of the butter like it says.
Sorry 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!
Made this recipe a few times and it tastes amazing. Always goes down well at parties. Do you know if is suitable for freezing? X
Yes it can! As its the ‘cheats’ style fudge with condensed milk it works wonders!
Made 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.
It can be a little bit crumbly, as fudge can be sometimes!
Can you suggest a dairy free alternative to the condensed milk? Would coconut cream work, for example?
I’m afraid I have absolutely no idea, I’m going to assume not but I don’t know x
Hi 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
From any supermarket! Smooth works just as well! x
I got all mine from Amazon (Amazon Pantry are even cheaper) for both crunchy & smooth (and the catering sized Lotus Biscoff biscuits (box of 300!)
WOW! 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
Delicious 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
Sometimes 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
Please convert measurements to teaspoons/cups etc… can’t wait to make this!