You can make the Biscoff-flavoured fudge in less than 30 minutes.
Biscoff is all the rave just now. From blondies to cheesecakes, to tray bakes and cupcakes, social media is flooded with the Belgian cookie spread.
Using just four ingredients; white chocolate, Lotus Biscoff spread, condensed milk and Lotus Biscoff biscuits, you can create this easy-to-make fudge in record time.
Having made my first batch of fudge – three-ingredient Crispy M&M’s fudge – in the microwave in minutes, I quickly realised that the Biscoff fudge wasn’t going to work so well as I couldn’t get it to be as smooth as I wanted.
In the microwave it seemed to be a little thicker and bitty, and while it still tasted as good, I wanted to see if I could get it as smooth as my M&M’s version.
Take two resulted in me using a saucepan over a medium to low heat. This worked much better and allowed me to have more control of the mixture.
- 400g white chocolate
- 300g Lotus Biscoff spread
- 1 tin (379g) condensed milk
- 110g Biscoff biscuits, crushed (I used the ones with chocolate on one side)
- Pour the condensed milk, white chocolate and Lotus Biscoff spread into a saucepan.
- Put the heat on medium to low, stirring the mixture regularly to combine it.
- Once the mixture is completely smooth, empty into a baking tin or a dish. I used a ceramic dish lined with greaseproof paper. You can add extra crushed Biscoff biscuits at this point to give the fudge a crunchier finish.
- Ensure the mixture is spread evenly and sprinkle the crushed Biscoff biscuits onto the top – you can push some into the mix, too.
- Place in the fridge and leave to set for a few hours. It is best to leave overnight if possible.
- Cut into small pieces and share with friends and family.