I originally created this Biscoff fudge recipe for a client quite some time ago and am finally able to share it here for you. It’s so quick and easy to make, creamy, dreamy and totally addictive.
Why you’ll love it
Using white chocolate and sweetened condensed milk is such a great shortcut with no compromise on flavour.
- Takes 10 minutes to make
- Only 4 ingredients
- Great for giving as gifts
- No candy thermometer required
I do love traditional fudge, where you stir cream, milk, butter and sugar together for a while but it can be a little tricky to master. Like a lot of candy making, it can also depend on your environment as to whether it will work or not.
Next to my Biscoff rocky road, this has got to be one of the quickest and most delicious treats you can make. It’s a simple matter of melting and mixing things together, then letting the fridge do the hard work of setting it.
Loaded with Biscoff flavour, if you’re a lover of this spiced up cookie butter, you’re definitely going to love Biscoff fudge.
Ingredients for Biscoff fudge
How can you go wrong with an easy 4 ingredient fudge recipe – 3 ingredients if you don’t feel like adding cookies to the top.
Detailed quantities and directions in the recipe card at the bottom of the post.
- Sweeteened condensed milk: This is the main base and sweetness in this fudge. It makes it creamy and totally luscious.
- White chocolate: White chocolate is what will give this fudge it’s structure, allowing it to set firm enough to hold in your hands but still soft enough to bite into.
- Biscoff Spread: Biscoff spread is that classic, cinnamon flavoured cookie butter. Other cookie butters will also work in this fudge.
- Biscoff cookies: For both added flavour and texture too, crumbled up cookies are added to the top of the fudge but you can leave them off if you want your fudge to remain smooth.
How to make it
Biscoff fudge is a recipe of few steps in a few minutes and 1 bowl and a baking tin.
See the recipe card below for the full recipe details.
- Melt the chocolate and milk together: In the microwave, melt together the finely chopped white chocolate (photo 1) and sweetened condensed milk (photo 2) in 30 second bursts, making sure to stir well after each.
- Add the biscoff: Add the biscoff spread (photo 3) and stir well to combine, then tip it into a baking tin and spread out evenly (photo 4). Top it with crumbled cookies, then chill until set.
Tips and tricks
- Don’t overheat the chocolate: It’s very important, when heating chocolate, not to overheat it. While you can control the temperature easily on the stove top, it’s not so easy with the microwave so always cook for 30 seconds, then stir really well before repeating until it’s all melted together.
- You can use the stove: If you prefer using your stove top, you can certainly do that with this fudge too. A heavy based saucepan is best as it will distribute the heat more evenly and keep the heat to low-medium on the smallest burner.
- Press in the cookies: Make sure to press those cookie bits down so they stick into the fudge. If not, they may just fall off as soon as you cut the fudge into pieces.
Biscoff fudge makes such a great gift too. Simply wrap up squares in cellophane or be super fancy and put small squares each into their own mini cupcake case in a small box.
This rich and creamy treat will be a favourite recipe in your arsenal for holiday times or even just for the fun of it.
How to store it
This easy biscoff fudge will keep well for 2-3 weeks in the fridge, in an airtight container.
If you try this biscoff fudge, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More fudge recipes you’ll love
- Peppermint Coconut Fudge Bites
- Chocolate Chip Cookie Dough Fudge
- Caramel Peanut Fudge
- Easy Dark Chocolate Fudge
- Pecan Butterscotch Fudge
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Easy Biscoff Fudge
- 1 tin sweetened condensed milk (397g / 14oz)
- 400 g white chocolate (14oz)
- ¾ cup biscoff spread (210g / 7.4oz)
- 2-3 biscoff cookies
- 20cm / 8 inch square baking tin
- Line a 20cm / 8 inch square baking tin with baking paper.
- Combine the condensed milk and chocolate in a large microwave safe dish.
- Microwave on high for 30 seconds then stir well. Repeat this step two more times, stirring until the chocolate is fully melted the last time. If it’s not melting, you can microwave for another 15 seconds.
- Stir in the biscoff spread – you'll need some elbow grease at this point as the mixture thickens quickly as you stir.
- Tip it into the prepared tin and level out all over.
- Top the fudge with pieces of biscoff cookies.
- Place in the fridge to set for at least 4 hours.
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