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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If you freeze it, how do you freeze it? Do you freeze it in a big slab? Then cut when you get it out? Or do you freeze after you cut it up?
Either works, it never freezes completely solid due to the sugar content but it’s close! x
Made it today and I loved it! I thought it might come out too cloying so I used sugar free biscuits and it seemed perfect to me personally. However, some of my friends still found it too sweet 🙁 How could I reduce the sweetness? I thought of substituting some of the amount of biscoff required with sugar-free tahini, perhaps a third? I’m confident it would be a well-received combo in terms of flavor, but I’m not sure if these two products would mix well consistency-wise… :/
This is absolutely delicious and was an absolute hit in the household!
I’m making some for my daughters school fair and I’m hoping it bake it ahead of time so that I’m not too busy the day before- what’s the process of freezing it and then defrosting successfully? Thanks so much!
It freezes perfectly (but not completely solid due to the sugar level), and then I tend to cut from frozen/or thaw in the fridge a little while before portioning or serving x
would the recipe work the same with different spreads? I recently bought a jar of pistachio spread from costco which I want to try use but it has a runnier consistency to biscoff spread so not sure how this would affect it.
The old recipe had icing sugar and the new one doesn’t have any is that intentional?
Yep!
I love this fudge and make it every year. However even with the updated recipe, I still found it oily. I used a tissue to blot the fudge before I put in the fridge. Hoping it will set and the oil will go away. What could that be due to? I use Tesco baking white chocolate, maybe the quality of the chocolate?
How are you heating it? It sounds like its becoming too hot! x
A lot of oil seemed to leak out of the biscoff spread I used. I used the lotus biscoff spread. Have you got any ideas of other caramelised biscuit spreads that contain less vegetable oils?
I made this fudge but I didn’t fold biscuits into the fudge I just put them in top then drizzled over some warmed biscoff spread. It is absolutely delicious & can’t wait for my family to try it tomorrow 🥰 thank you 😁 xx
Hi, we love this recipe. I am going to make this for our wedding favours. I was just wondering how well this would freeze and if you can how long would it last in the freezer? Thanks, Clare x
Hiya! Absolutely – you can freeze it for up to 3 months! Hope this helps! x
Am I able to replace the white chocolate for biscoff spread? We don’t eat chocolate but would love to find a recipe for biscoff fudge.
Hiya – no, the chocolate is essential for this type of fudge.
Can you use evaporated milk in any fudge recipe? Guessing it wouldn’t be sweet enough but I have 2 cans to use up!
Hiya! Try searching ‘evaporated milk’ on the blog. Hope this helps! x
Hi Jane
I love your recipes, I was wondering if you could make this fudge as a white chocolate fudge by leaving out the biscoff spread and just crumble the biscuits on the top
Hiya! take a look at. my white chocolate fudge recipe. Enjoy! x
Hi,
I am hoping to make this for the weekend as I am at a baby shower and in charge of the sweets! Can I just ask if you have to use white cooking chocolate or will any white chocolate do?
Thank you.
Hiya! Any white chocolate will do for this! Enjoy! x
My friend made this for us all at work OMG it was faBulous going to make it for my sons really moorish. She also sent me the link to this page its awesome.
Ahhh this is where Fitwaffle gets all of her ideas.