Description
This Biscoff Fudge is a creamy, indulgent treat combining smooth white chocolate, sweetened condensed milk, and the unique caramelized flavor of Biscoff spread with crunchy Biscoff cookies for added texture. Perfect for a sweet snack or dessert, this fudge sets in the fridge and can be easily sliced into squares to share.
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
Mix-ins and Topping
- 8 Biscoff cookies roughly chopped, divided
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper and set aside, ensuring the fudge can be easily removed once set.
- Melt Ingredients: In a large microwave-safe bowl, add the white chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring well between each, until the chocolate is completely melted and the mixture is smooth and creamy.
- Mix Cookies Into Fudge: Stir half of the roughly chopped Biscoff cookies into the melted fudge mixture, ensuring they are evenly distributed for texture.
- Pour and Top: Spoon the fudge mixture into the prepared baking pan and smooth the top using a rubber spatula. Sprinkle the remaining chopped Biscoff cookies evenly over the surface and press them gently so they stick into the fudge.
- Chill and Set: Place the pan in the refrigerator for at least 2 hours to allow the fudge to fully set and firm up before slicing into small squares.
- Optional Topping: For extra flavor and decoration, drizzle additional melted Biscoff spread over the fudge before slicing and serving.
Notes
- Storage: Store fudge in an airtight container in the refrigerator to keep it fresh for up to 1 week.
- Freezing: Freeze fudge slices by flash-freezing on a baking sheet first to prevent clumping, then transfer to an airtight container or zipper bag. Keep frozen for up to 3 months.
- Double Boiler Method: Melt white chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl set over simmering water, stirring occasionally, as an alternative to the microwave method.
- Pan Size Variation: Using a 9-inch square pan will produce thinner fudge.
- Substitutions: Speculoos spread can be used if Biscoff spread is unavailable.
- Salt Option: Salt enhances the sweetness but can be omitted without significant flavor loss.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
