I remember years ago, the Lotus Biscoff biscuits were something that I only ever saw at the hairdresser. A little treat to go along with the cup of tea that you barely had a chance to drink. They were reminiscent of the speculoos biscuits that we used to get at school so I always had a bit of a fondness for that lightly spiced flavouring but they weren’t something that you could easily find and buy in the shops.
Fast forward to the present and we now see a huge selection of Lotus Biscoff cookie butter/Biscoff spread, biscuits, ice cream, doughnuts and sauce in the supermarkets!
And I’m not complaining. Instead, I’m trying to find more ways to subtly incorporate more Biscoff into my life.
I always wondered how Biscoff fudge would taste, whether they would be grainy or overpowering. Some of those close to me don’t like the taste of Biscoff so I was keen to make a butter fudge with a taste of Biscoff coming through the more that you made you way through eating it.
The aim was to make an easy fudge recipe that tasted of Biscoff spread, something great for Biscoff lovers but that also didn’t offend those that weren’t big fans of the taste and I think I have succeeded!
It has been described as really smooth and soft but with a distinct Biscoff flavour which is exactly what I wanted! Next up, Biscoff cheesecake!
Follow this easy Biscoff fudge recipe below!
- 400g Caster sugar (2 cups)
- 150ml Whole milk
- 1 tin Condensed milk (397g)
- 50g Unsalted butter
- 100g Biscoff spread
- 100g Biscoff biscuits for crumb topping
- Large saucepan
- Wooden spoon/Spatula
- 8″ Square baking tin
- Parchment paper
- Baking/Sugar thermometer
- Add your 400g caster sugar, full tin of condensed milk, 150ml whole milk, 50g unsalted butter to your saucepan and place on a low heat.
- Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
- Once your mix is smooth, you want to turn up the heat to a rolling boil.
Allow this to bubble away with gentle stirring for approximately 15 minutes.
The mix should begin to thicken under your spoon.
- Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.
For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.
So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.
If when you remove it from the water, you can form a soft ball with your fingers, you are done!
- Remove your pan from the heat and allow the mix to cool for around 5-15 minutes.
It should begin to form a skin in that time.
- Then, you want to add your 100g Biscoff spread and put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its glossy sheen.
It will begin to look matte and resemble what you would consider fudge.
- At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.
I like to use the back of the spoon as best I can to achieve a smooth surface on top.
- At this point, you can choose whether or not to add a biscuit crumb to your fudge.
If you want a crumb, simply crush or blend 100g Lotus Biscoff biscuits before sprinkling on top of your fudge and gently pressing down.
- Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.
It should take around 2 hours but I tend to leave this overnight.
- Cut into round 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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