Biscoff Fudge
Quick and easy four ingredient biscoff fudge recipe. A deliciously creamy treat that is perfect for morning or afternoon tea, a sweet treat for yourself, or even a sweet party appetizer.
ESTIMATED COST : $11.25
Ingredients
- 395 grams (13.93 ounces) sweetened condensed milk
- 500 grams (17.63 ounces) white chocolate chips
- 125 grams (4.41 ounces) biscoff spread smooth or crunchy
- 125 grams (4.41 ounces) biscoff biscuits roughly chopped, divided
Instructions
- Grease and line a rectangular brownie or baking tin (17cm x 25cm, or 7” x 11”) with parchment paper.
- In a medium sized saucepan, place the condensed milk and white chocolate. Melt the chocolate over low to medium heat. Stir occasionally to mix the chocolate through the condensed milk and so your mixture doesn’t burn.
- Once melted and your mixture is smooth, turn off the heat and add the biscoff spread. Stir until just combined, you don’t want to overmix the spread into the mixture.
- Next, add half the chopped biscoff biscuits and stir in gently.
- Pour mixture into prepared brownie tin and smooth the top until it is level. Then add the remaining biscoff biscuits on top. Gently press them into the fudge. Place in fridge, covered, for at least 3 to 4 hours, or overnight. Once the fudge has set, cut into bite size pieces.
Notes
- You can use any size brownie tin that you have on hand, as long as it is not much smaller than 17 cm (7”).
- If you want a thinner pieces of fudge, you can use a bigger brownie tray, likewise if you want thicker pieces of fudge, you can use a smaller brownie tray.
- If you are using a block of white chocolate, break the block into smaller pieces before you use it.
- I cut the biscoff fudge into 3 cm x 2 cm (1.18 inches x 0.78 inches).
- You can easily half or double this recipe for biscoff fudge.
- Store biscoff fudge in an air tight container in the fridge for up to 2 to 3 weeks.