Biscoff fudge
A simple recipe for homemade Biscoff fudge. It’s so easy to make and full of Biscoff flavour making it a delicous treat for kids to make.
Biscoff fudge combines the caramel flavour of Biscoff with the smooth deliciousness of homemade condensed milk fudge. If you love Biscoff biscuits, you’ll love this fudge!
It’s so quick to make and with only four ingredients, really really easy.
You don’t need to worry about heating the ingredients to a certain temperature. Nope, you just melt everything together and leave it to set. It’s really as simple as that.
In fact, leaving it for a few hours to firm up is probably the hardest part of this recipe!
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, or purchase it online.
You can use Biscoff in all sorts of baking like our Biscoff millionaires shortbread, Biscoff stuffed cookies, Biscoff cheesecake, Biscoff cupcakes or Biscoff brownies but this fudge is probably the easiest.
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How long does Biscoff fudge last?
If you store your Biscoff fudge in an airtight container it will keep for a week or two. This makes it perfect for homemade gifts for friends and family.
How can kids help make Biscoff fudge?
This is a really simple recipe meaning kids can help with all of it.
Once your kids have broken up the white chocolate and measured out the remaining ingredients they can help melt it all together.
The melting is perhaps not a job for very young children, but if you have older children you trust around a cooker they should manage this.
Children of all ages can enjoy breaking up the biscuits and adding them on top.
Can you use a microwave?
Yes. I like melting everything together gently on a double boiler but if you prefer you can use a microwave.
Simply pop everything into a microwavable bowl and heat it in 30 second intervals. Stir it in between each microwave blast and stop when everything has melted and come together.
Other fudge recipes
If you liked this fudge you’ll love our other fudge recipes:
Malteser fudge
Slow cooker fudge
Mint chocolate fudge
Easter fudge
Chocolate chip fudge
Maple fudge
Nutella fudge
Strawberry fudge
White chocolate fudge
Oreo fudge
Useful equipment
You might need the following baking tools/gadgets to make this Biscoff fudge:
8 inch baking tin
Digital scales
Measuring cups
Heatproof bowl
Measuring spoons
Spatula
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Ingredients
300g (2 cups) white chocolate
397g condensed milk (1 can)
300g (1 1/4 cup) Biscoff spread
100g Biscoff biscuits (optional)
How to make Biscoff fudge
Get your kids to help line an 8 inch / 20cm square baking tin. We found the easiest way of doing this was to cut a strip of baking paper the width of the tray and lay it one way, then do the same with another sheet the other way.
Melt the fudge ingredients together
Get your kids to break the white chocolate up and put it in a heatproof bowl.
Add the condensed milk (just tip in the whole can).
Finally, weigh out the Biscoff spread and add it to your bowl.
Put your bowl over a pan, with simmering water (a double boiler).
Melt everything together gently, stirring continuously.
Once everything has come together get your kids to help pour it into your prepared baking tin.
Smooth the fudge down with a spatula or the back of a spoon, making sure the fudge is pressed down into each corner.
Add the Biscoff biscuit topping
Get your kids to crush the biscuits into small chunks. They can either do this by hand or bash them in a bowl with the end of something solid like a rolling pin.
Don’t crush everything to a crumb, as it’s nice to have some bigger chunks as well.
Sprinkle the biscuit chunks onto the top of the fudge. Push the bigger chunks slightly down into the fudge otherwise they might not stick to the top when you cut it.
Leave the Biscoff fudge to set
Cover your fudge with cling film / glad wrap and leave it to set. Once it has cooled down, pop it in the fridge for a few hours to set completely.
Once it has firmed up, cut it into small pieces with a sharp knife (this is a job for the grown ups).
Serve and enjoy!
Biscoff fudge
Ingredients
- 300 g white chocolate
- 397 g condensed milk 1 can
- 300 g Biscoff spread
- 100 g Biscoff biscuits optional
Instructions
- Get your kids to help line an 8 inch / 20cm square baking tin. with baking paper / baking parchment.
Melt the fudge ingredients together
- Break the white chocolate up and put it in a heatproof bowl. Add the condensed milk (just tip in the whole can). Finally, weigh out the Biscoff spread and add it to your bowl.
- Put your bowl over a pan, with simmering water (a double boiler). Melt everything together gently, stirring continuously.
- Once everything has come together get your kids to help pour it into your prepared baking tin.
- Smooth the fudge down with a spatula or the back of a spoon, making sure the fudge is pressed down into each corner.
Add the Biscoff biscuit topping
- Crush the biscuits into small chunks. Don't crush everything to a crumb, as it's nice to have some bigger chunks as well.
- Sprinkle the biscuit chunks onto the top of the fudge. Push the bigger chunks slightly down into the fudge otherwise they might not stick to the top when you cut it.
Leave the Biscoff fudge to set
- Cover your fudge with cling film / glad wrap and leave it to set. Once it has cooled down, pop it in the fridge for a few hours to set completely.
- Once it has firmed up, cut it into small pieces with a sharp knife.
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I’ve shared this recipe to #CookBlogShare hosted by Lost in Food.
I love Biscoff so I was happy to make this fudge. Although the recipe is printed in weight by grams, I followed it and weighed everything. I followed all instructions. I did experience butter separation like the prior commentators but I removed it from the low heat and stirred it vigorously. It seems to solve the problem. When I took it from the fridge the next morning, I had Biscoff soup. It was just slightly thicker than when I removed it from the stove. I was quite disappointed but gave it to my neighborhood test kitchen folks as ice cream topping or White Chocolate Caramel Latte for their coffee. I live at 4700ft. Don’t know if that was the problem or not but it was an expensive mistake. Fortunately, I’ve got great neighbors with a sense of adventure.
I’m sorry this didn’t work for you. I’ve never had a problem with it, but I live at sea level, so I think your altitude could have been the issue. From my limited knowledge of baking/cooking at altitude, I think you’d need to heat it at a higher temperature for longer. Sometimes adding some icing /confectioners sugar can also help thicken it up.
Hitched biscoff fudge a few times first few ok but last couple there seems to be butter as if its separated I’ve not over cooked it I’ve followed how your looks but after the chocolate melting it goes wrong xx
I can’t think what the problem might be…. have you tried stirring it together really well to see if it combines that way?
I have the exact same issue. Made it sooo many times with my eyes closed but for last few months it’s a pool of oil.
I tried different brands of chocolate and then also different brands of condensed milk. Same oily result!
I contacted Lotus to see if they had changed ingredients and they replied stating nothing has changed. I find that hard to believe as that’s the only thing it can be 🙁
I’m not sure what the problem could be if it used to work for you. Have you changed how long you’re heating it for?
Add a table spoon of hot water helps with bringing it back together
I really must try biscoff sometime so far it has passed me by. But I have to say this fudge looks devine and easy to make too.
I’m relatively new to it as well, but i’m glad I found it!
Biscoff fudge is my absolute fave! I’ll have to try it again soon!
It’s soooo good isn’t it?!