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Biscoff Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 49 reviews
  • Author: Riley
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 25 pieces
  • Category: Dessert
  • Method: Microwaving is used primarily, but since that is not an option in the given methods, melting is the main process before chilling. The fudge sets in the fridge, so the primary cooking method here is No-Cook as no direct cooking occurs, just melting and chilling.
  • Cuisine: American

Description

This Biscoff Fudge recipe combines creamy white chocolate, sweetened condensed milk, and signature Biscoff spread to create a rich, decadent treat. Topped with crunchy chopped Biscoff cookies, it's perfect for those who love a sweet and buttery flavor with a hint of spice. Easy to prepare and chilled until set, this fudge is a delightful dessert or snack for any occasion.

Ingredients

Scale

Main Ingredients

  • 14 ounces white baking chocolate broken into smaller pieces
  • 14 ounces sweetened condensed milk
  • ⅓ cup Biscoff spread plus more for topping if desired
  • ⅛ teaspoon salt
  • 8 Biscoff cookies roughly chopped, divided

Instructions

  1. Prepare baking pan: Line an 8-inch square baking pan with parchment paper and set aside to ensure easy removal of fudge later.
  2. Melt ingredients: Add the white chocolate, condensed milk, Biscoff spread, and salt to a large microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until the chocolate is melted and the mixture is smooth and fully combined.
  3. Mix in cookies: Stir half of the chopped Biscoff cookies into the melted fudge mixture, ensuring even distribution.
  4. Pour and top: Spoon the fudge mixture into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the remaining chopped Biscoff cookies on top and gently press them into the fudge so they adhere well.
  5. Chill and set: Place the fudge in the refrigerator for at least 2 hours to set completely before slicing into small squares for serving.
  6. Optional topping: Before slicing, drizzle additional melted Biscoff spread over the top of the fudge for extra flavor and decoration.

Notes

  • How To Store: Keep this fudge fresh in an airtight container in the refrigerator for up to 1 week.
  • Freezing: Slice the fudge and flash-freeze the pieces individually on a baking sheet before storing in an airtight container or sealed bag for up to 3 months.
  • Double Boiler Method: Instead of microwaving, melt the white chocolate, condensed milk, Biscoff spread, and salt over simmering water using a heatproof bowl to avoid burning the chocolate.
  • Pan Size: A 9-inch square pan can be used; however, the fudge will be thinner.
  • Substitute for Biscoff Spread: Speculoos spread can be used as an alternative if Biscoff spread is unavailable.
  • Salt Omission: Salt enhances sweetness but can be omitted if preferred; fudge will still be delicious.

Nutrition

  • Serving Size: 1 piece
  • Calories: 150 kcal
  • Sugar: 18 g
  • Sodium: 30 mg
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 10 mg

Find it online: https://cookwithriley.com/biscoff-fudge-recipe/