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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Can white chocolate chips be used rather than regular white chocolate? Thank you
Yes absolutely this will be fine! Enjoy! x
Just made this again for Xmas, I’ve made it a few times before and everyone loves it. I did have the same oily issue before, even though the first time I made it came out perfect – I suspect Biscoff have slightly altered their own composition which is what has caused this issue – but I have just tried to make the original recipe using fake Biscoff from Aldi and it’s turned out absolutely fine.
Just thought I’d share for anyone who still wants to use the original recipe but with no oily mess 😁
Thank you for sharing. I used to make the orginal recipe without issues and then suddenly it became an oily mess so i think you are right about the biscoss spread. Will try the Aldi one as well! Thanks.
Has anyone tried this with vegan condensed milk (the carnation variety) and using stork instead of butter? I’m trying to be dairy free, but love making this fudge!
Ignore the bit about the butter, I haven’t made this since the recipe was updated!! But would vegan condensed milk work and dairy free white chocolate?
I often use a brand called flora- it’s a vegan block butter that comes in a salted and unsalted variety in many non vegan bakes and it always works wonderfully- I get it in Sainsbury’s ! I myself would love to use the vegan condensed milk but I haven’t yet :/ .
I made this on Sunday with Carnation vegan condensed milk and white chocolate from Moo free. It worked perfectly! Lactose-free other half could not be happier.
Guy’s ive always followed this recipe to the letter but im out of white chocolate can normal milk chocolate be used ?,
And just a quick why the original recipe was the bomb why take the icing sugar out now ??.
Thanks in advance Neil
Hi Jane
(Posted this above but potentially in the wrong place!)
Did you ever figure this one out? As I’ve made it hundreds of times without any issue then suddenly the last 3 time’s, pool of oil 🙁
Thanks in advance.
Seriously good! I had the same issue where it separated with a greasy layer after adding the icing sugar, I returned it all to the hob on a low heat stirring and it all came back together perfect! So my theory is that my mixture had cooled too much before added the icing sugar!
Not a fudge fan like my husband, but my god this is delicious.
Hello! Love this recipe. I have made some for stocking fillers. I made it a touch early though! Is it best to leave it in the fridge until Christmas or should i pop it in the freezer until then? And if the freezer option, is it ok just to wrap it in tinfoil and freeze it?
Yes it can freeze in a container really well! x
Is a 9″ tin suitable? Can’t wait to try this 😊
Yes, the fudge may just be a bit thinner!
Can I substitute condensed milk for double cream, thanks 🙂
Nooo definitely not! This is a condensed milk fudge x
I feel so stupid, I have done this recipe hundreds of times successfully and now I can’t seem to get it right. I don’t know what I’m doing wrong. I feel like when I pour to set, there’s a layer of oil that’s comes out of the mixture. No matter how long I beat it or the heat etc- it always ends up the same! And it loses the biscoff flavour! I can’t seem to figure out what I’m doing wrong so any help would be amazing. Thanks!
Have you changed ANY ingredient? Like to a different brand? Or have you changed any equipment you are using?
I had this happen last night after previously making it fine and using the exact same ingredients as before, other than a new jar of biscoff. I wondered what I’d done wrong but also wondered whether they’ve changed the ingredients in the spread? It was like I had a block of melted butter in it and it had split, had to use kitchen roll to absorb as much as I could. A bit frustrating as it was for little gifts for colleagues.
I’m going to message Biscoff and ask as it makes sense to be the thing that has changed!
Would I be able to use an 8×8 tin as I don’t have the 7×10. Many thanks x
Yes you can x