Biscoff Fudge!
A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Lotus Biscoff flavour – Heavenly Biscoff Fudge!
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Servings: 40 Pieces
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