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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Hey, sorry if this has been asked, but I wanted to make this as part of xmas hampers I’m planning to make and wanted to get ahead of game as much as possible does this freeze? If I freezer in the slabs then defrost and cut the week of xmas when I plan to gift to people?
Thank you, love all your recipes x
This sort of fudge is best kept in the fridge rather than being kept at room temperature for too long. It can be frozen though x
Hi, could you use almond bark instead of the white chocolate? I’m so glad I stumbled on this – my idea of heaven!
So 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
How come you recommend not using milky bar chocolate? Just as that’s all i have at home at the minute. Lol
I’ve never said you can’t use milkybar? I just personally use Callebaut or supermarket own..
Hi 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?
I would probably still line the tubs otherwise it may stick to them!
I 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!
Make this often and it’s lovely! I’ve made some for Xmas stocking fillers this year, just wondering if I was to freeze what’s the best way to store it. Thanks
I usually freeze in a plastic container!
Make 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.
Hi 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.
Hiya! 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
Hi, 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.🙂
Ahh that’s amazing! I’m so so glad you enjoyed making it! xx
Another 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
I 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.
Ah that’s amazing – I’m so glad! ❤️
Oh 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.
Hahaha amazing!!
Hi
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
It prevents needing as much chocolate, firms the recipe up, and makes it better.