A rich, creamy, and no-bake fudge recipe bursting with the irresistible caramelised biscuit flavour of Biscoff. Made with just four main ingredients, this smooth and slightly crunchy fudge melts in your mouth while offering that signature Biscoff sweetness and spice. It’s perfect for gifting, special occasions, or simply indulging at home.
Why You’ll Love This Recipe
This Biscoff Fudge is the ultimate treat for cookie butter lovers. It combines silky white chocolate with the deep, caramel notes of Biscoff spread and crunchy Biscoff biscuit pieces. The recipe requires no thermometer, no boiling, and minimal effort—simply melt, mix, and chill. You can prepare it ahead of time, it freezes beautifully, and it’s a guaranteed crowd-pleaser for any dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
395 g sweetened condensed milk (one tin)
500 g white chocolate, chopped
125 g Biscoff spread (smooth or crunchy)
125 g Biscoff biscuits, chopped into small pieces
Directions
Line a 9×9-inch (23×23 cm) square baking tin with parchment paper.
In a heavy-based saucepan, add the chopped white chocolate and condensed milk.
Place the pan over low heat and stir constantly until the mixture is fully melted and smooth. Avoid overheating to prevent the chocolate from seizing.
Remove the pan from the heat and add the Biscoff spread. Stir gently until just combined—do not overmix, as this can cause the mixture to become oily.
Fold in the chopped Biscoff biscuits until evenly distributed throughout the fudge mixture.
Pour the mixture into the prepared tin and smooth the top with a spatula.
Refrigerate for 3–4 hours, or until completely set. For the best texture, chill overnight.
Once firm, lift the fudge out of the tin, cut it into small squares, and enjoy.
Servings and timing
This recipe makes approximately 40 pieces of fudge.
Prep time: 10 minutes
Cook time: 10 minutes
Setting time: 3 hours
Total time: 3 hours 20 minutes
Variations
Chocolate Swap: Substitute white chocolate with milk or dark chocolate (use only 400 g) for a richer, less sweet flavour.
Nutty Twist: Add a handful of chopped roasted almonds or hazelnuts for a crunchy surprise.
Layered Fudge: Create a two-layer fudge with white chocolate on the bottom and a Biscoff swirl on top.
Spiced Version: Mix in a pinch of cinnamon or nutmeg for an extra warm, aromatic touch.
Vegan Option: Use vegan condensed milk and dairy-free white chocolate; the texture and flavour remain beautifully creamy.
Storage/Reheating
Store the fudge in an airtight container at room temperature or in the fridge for up to 7 days.
For longer storage, freeze for up to 3 months. The fudge won’t freeze completely solid due to the sugar content, making it easy to portion and defrost.
To thaw, simply place the pieces in the fridge for a few hours before serving.
FAQs
1. Can I make this recipe in the microwave?
Yes, you can melt the chocolate, condensed milk, and Biscoff spread in short 20–30 second bursts on low power, stirring between each interval.
2. Why did my fudge turn oily?
This happens when the mixture overheats or is overmixed after adding the Biscoff spread. Keep the heat low and mix gently.
3. Can I use milk chocolate instead of white?
Absolutely! Use 400 g milk chocolate instead of 500 g white chocolate for a slightly richer flavour.
4. How do I make the fudge less sweet?
Opt for dark or milk chocolate instead of white, or use sugar-free Biscoff biscuits.
5. Can I skip the biscuits?
Yes, but the fudge will lose its signature crunch. The texture will still be smooth and creamy.
6. What kind of Biscoff spread works best?
Either smooth or crunchy spread works perfectly; the crunchy version adds extra texture.
7. How long should I chill the fudge?
At least 3–4 hours, but overnight chilling gives the cleanest cuts and firmest texture.
8. Can I make this fudge ahead of time for gifting?
Yes, this fudge keeps well for up to a week and freezes beautifully, making it ideal for edible gifts.
9. Why didn’t my fudge set properly?
Check that you used sweetened condensed milk, not evaporated milk. The latter won’t thicken the fudge correctly.
10. Can I add toppings to this fudge?
Definitely! Drizzle melted Biscoff spread or white chocolate over the top, then sprinkle crushed biscuits before chilling.
Conclusion
This Biscoff Fudge is an effortless yet indulgent dessert that captures the essence of everyone’s favourite spiced biscuit. Its creamy texture, caramelised flavour, and hint of crunch make it irresistible for any occasion. Whether you’re preparing it for a festive platter, gifting it to friends, or satisfying your sweet tooth, this fudge is guaranteed to delight every Biscoff lover.
A rich, no-bake fudge bursting with the caramelised biscuit flavour of Biscoff, made with white chocolate, Biscoff spread, and Biscoff biscuit pieces. It’s smooth, slightly crunchy, and perfect for gifting or indulgent snacking.
Ingredients
395 g sweetened condensed milk (one tin)
500 g white chocolate, chopped
125 g Biscoff spread (smooth or crunchy)
125 g Biscoff biscuits, chopped into small pieces
Instructions
Line a 9×9-inch (23×23 cm) square baking tin with parchment paper.
In a heavy-based saucepan, add the chopped white chocolate and condensed milk.
Place the pan over low heat and stir constantly until fully melted and smooth. Do not overheat.
Remove from heat and stir in the Biscoff spread until just combined.
Fold in the chopped Biscoff biscuits until evenly mixed.
Pour the mixture into the prepared tin and smooth the top with a spatula.
Refrigerate for 3–4 hours, or overnight, until set.
Once firm, lift out of the tin, cut into small squares, and serve.
Notes
Chill overnight for cleanest cuts and best texture.
Don’t overmix after adding Biscoff spread to prevent oiliness.
Store in an airtight container at room temperature or refrigerate up to 7 days.
