Description
This Biscoff Fudge recipe combines creamy white chocolate, sweetened condensed milk, and Biscoff spread for a rich, velvety treat. Chopped Biscoff cookies add a delightful crunch, making it a perfect confection to satisfy your sweet tooth with a unique caramelized flavor.
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
- Prepare pan: Line an 8-inch square baking pan with parchment paper and set aside for easy removal of fudge later.
- Melt ingredients: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and the mixture is smooth.
- Mix in cookies: Stir half of the chopped Biscoff cookies into the melted fudge mixture to incorporate crunchy texture throughout.
- Fill pan: Spoon the fudge mixture into the prepared baking pan. Use a rubber spatula to smooth the surface evenly.
- Add topping: Sprinkle the remaining chopped Biscoff cookies over the top and gently press them into the fudge so they stick.
- Chill: Place the pan in the refrigerator for at least 2 hours to allow the fudge to set firmly before slicing.
- Optional topping: Drizzle additional melted Biscoff spread over the fudge before slicing and serving for extra flavor and decoration.
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to 1 week to keep it fresh and maintain its texture.
- Freezing: Freeze fudge slices by flash-freezing them on a baking sheet before placing in an airtight container or sealed bag. They can be stored frozen for up to 3 months without sticking together.
- Double boiler method: Melt the chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl set over simmering water, stirring until smooth and melted.
- Pan size: A 9-inch square baking tin can also be used but expect the fudge to be slightly thinner.
- Substitutes for Biscoff spread: Speculoos spread is a great alternative if Biscoff spread is unavailable.
- Salt option: Salt enhances the sweetness but can be omitted if preferred. The fudge will still taste delicious.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
