Description
Biscoff Fudge made with white chocolate, flavored with Biscoff spread, and topped with crushed Biscoff cookies (makes 64 pieces).
Ingredients
- 500 g (17.6 oz) white chocolate
- 395 g (14 oz) sweetened condensed milk
- 100 g (1/3 cu) Biscoff spread
- 120 g (1 cup) Biscoff cookies - crushed about 10-12 cookies
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Melt the chopped white chocolate with the sweetened condensed milk, Biscoff spread, vanilla, and salt in a saucepan over medium heat until smooth.
- Add the crushed Biscoff cookies and stir to combine.
- Pour the mixture into a 20x20 cm (8x8 inch) square pan lined with parchment paper and smooth the top with an offset spatula.
- Add extra cookie pieces on top for decoration.
- Cover with plastic wrap and refrigerate for about 4 hours until the fudge is firm.
- Remove from the pan, cut into small pieces with a large knife, and enjoy!
Equipment
Buy Now → Notes
Storage: Keep for several days at room temperature in a glass jar with an airtight lid or in an airtight container, or freeze for up to 3 months.
Tips :
- Use quality white chocolate for the best texture and flavor.
- Melt slowly over low heat to avoid burning or separating.
- Don’t overmix after adding the cookies to keep the fudge creamy.
- Line the pan with parchment for easy removal.
- Chill completely before cutting for clean, neat pieces.
- Decorate with extra cookies on top for added crunch and presentation.
- Store in the fridge for up to 2 weeks or freeze for 3 months.
- Room temperature fudge is softer and easier to eat. Let it sit out a few minutes before serving.
- Crush cookies finely for a smoother texture, or leave larger chunks for more crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: chocolate
- Cuisine: American