How to Make the Best Ever Biscoff Fudge (Video Included)

(This post has been updated from the original June 2016 version to provide a better experience for you)

This right here is the most beautiful Biscoff Fudge in the whole world!! It’s literally the BEST fudge you will ever eat! Not only is it insanely quick & easy to make but it’s packed full of that wonderful Biscoff flavour that we all know and love. It’s almost too tempting right? Oh – and if you love Biscoff as much as I do, you’ll LOVE my Biscoff cheesecake recipe too! Just like this beautiful fudge, it’s seriously easy to make and tastes amazing!

Biscoff fudge in a stack on baking paper

It couldn’t be easier. Just melt it, mix it & let the fridge do the rest of the hard work for you. In literally minutes, you could have this incredible fudge setting in your fridge! And if you’re a total fan of crazy quick and easy Biscoff treats then you should absolutely check out my Biscoff rocky road recipe. I’m all about making life as tasty and easy as possible!

Made using just one bowl and a microwave (although you can also easily make it in a saucepan over a gentle heat if you don’t have one) this is possibly the quickest treat you can make. The really hard part is waiting for the fridge to do the hard work and set it.

It also doubles as a beautiful homemade gift. So if you have a Biscoff lover in your life, wrap some up in a clear cellophane bag, tie it with a ribbon and make their day!

Biscoff fudge in a stack on baking paper

Biscoff Fudge Tips

  • I say this a lot but it’s really important – read the whole recipe through before starting! It can prevent so many silly mistakes.
  • It’s easiest to use a silicone pan instead of a regular tin. It skips the need to line it and will just pop straight out once set!
  • Only roughly chop the biscuits. It’s super nice to have some chunky crunchy pieces in each bite of fudge.
  • Is your fudge being stubborn and not coming out the silicone pan? Pop it into the freezer for 10-15 mins and try removing again.
  • Remember to press the Biscoff crumb topping into the melted Biscoff. Otherwise it may not stick properly and fall off – not what we want!

 

Biscoff fudge in a stack on baking paper

Best EVER Biscoff Fudge Recipe

Here is what you will need to make 36 bite size pieces.

  • 100g (3.5 oz) Lotus Biscoff Biscuits, chopped
  • 400g (14 oz) White Chocolate
  • 30g (1/8 cup) Unsalted Butter, cubed
  • 100g (1/2 cup) Smooth Biscoff Spread + 2 tbsp for the topping
  • 1 x 397g (14 oz) Tin of Condensed Milk

 

Essential Equipment

  • 20cm (8″) Square Baking Tin or Silicone Pan

 

If you are using a baking tin, lightly grease & line with baking paper. Using a silicone pan like I did? No need to line it.

Remove 4 Biscoff biscuits from the 100g (3.5 oz) then roughly chop the rest into small pieces.

Place those 4 biscuits into a bowl and bash with the end of a rolling pin until they become very fine crumbs. Set all to one side until needed.

Chopped Biscoff biscuits on a green chopping board

For the fudge, firstly break the white chocolate into a large glass bowl then add the butter & Biscoff spread. Heat in the microwave for 20 seconds then give it a good stir. Repeat heating in 10 second intervals until it’s all melted and smooth.

Melted white chocolate and biscoff in a glass bowl

Pour in the condensed milk and stir until thick and smooth.

Biscoff fudge mixture in a glass bowl

Tip in the chopped Biscoff biscuit pieces and stir well to distribute them evenly throughout the fudge.

Biscoff fudge mixture in a glass bowl

Working quickly, pour your Biscoff Fudge into your prepared tin/silicone pan and smooth out with a spatula.

Biscoff fudge in a silicone pan

How to Make the Topping

Heat 2 heaped tablespoons of biscoff spread in a bowl in the microwave until runny (approx 10-20 seconds) then pour over the fudge. Spread evenly with a spatula to cover the top.

Biscoff fudge in a silicone pan

Take those crushed Biscoff biscuits from earlier and scatter them evenly over the top. Gently press them in with your hand.

Biscoff fudge in a silicone pan

Then place the Biscoff Fudge into the fridge to set for at least 4 hours or overnight.

When set, you can finally cut your fudge into pieces. I like to cut mine into bite size pieces, so a 6 x 6 grid. (Making 36 pieces.) Store in an airtight container in the fridge and consume within 7-10 days.

Biscoff fudge in a stack on baking paper

That’s something quite special isn’t it?! Beautiful cookie butter & white chocolate fudge filled with little crunchy Biscoff bits and topped with a Biscoff crumb. YES PLEASE! This would make a really wonderful gift for a Birthday, Christmas, Valentine’s Day, any day that ends in day… you name it, there’s an occasion for this fudge!

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Biscoff fudge in a stack on baking paper

Biscoff fudge in a stack on baking paper

Best EVER Biscoff Fudge Recipe

Best EVER Biscoff Fudge Recipe

Yield: 36 Bitesize Pieces
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
This is the easiest, quickest and most delicious Biscoff fudge recipe in the world!

Ingredients

  • 100 g Lotus Biscoff Biscuits
  • 400 g White Chocolate
  • 30 g Unsalted Butter, (Cubed)
  • 100 g Smooth Biscoff Spread, (+ 2 tbsp for the topping)
  • 397 g Tin of Condensed Milk

Essential Equipment

  • 20cm (8″) Square Silicone Pan

Instructions

  1. Reserve 4 biscuits then chop the remaining.
  2. Add the white chocolate, butter and biscoff spread into a microwave safe bowl. Heat in 20 second intervals (stirring well between each time) until melted.
  3. Mix in the condensed milk until blended then add the chopped biscoff biscuits. Mix again until evenly distributed.
  4. Pour the Biscoff fudge into the silicone pan and smooth out.
  5. Bash the 4 reserved biscuits with a rolling pin in a bowl until very fine crumbs.
  6. Heat the 2 tbsp of Biscoff spread in a small bowl in the microwave for 10-20 secs until runny. Pour it over the fudge and smooth out.
  7. Cover it completely with the reserved Biscoff crumbs. Place in the fridge to set for 4 hours.
  8. When set, remove from the pan and slice into 36 bitesize pieces. Store in the fridge and consume within 7-10 days.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 120 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 35mg Carbohydrates: 15g Fiber: 0g Sugar: 13g Protein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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2 thoughts on “How to Make the Best Ever Biscoff Fudge (Video Included)”

  1. Karly says:

    There’s just no way, scientifically, that this could be anything less than incredible. I mean seriously, Biscoff. Fudge. Just doesn’t get any better!

    1. Miss KitchenMason says:

      Haha! Aww thank you Karly 🙂

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