Introduction
Imagine the warm, caramelized aroma of Lotus Biscoff—sweet, toasted notes of brown sugar and cinnamon—melting into a glossy, pale fudge that gently yields under your teeth. Each bite begins silky and rich from white chocolate, then the cookie-butter’s spice and toffee-like flavor bloom on the palate. The top adds a whisper of crunch from crushed Biscoff cookies so the texture dances between creamy, dense fudge and crisp cookie fragments. This Biscoff Fudge feels like a hug in dessert form: indulgent, comfortingly familiar, and wildly shareable.
Make it for holiday cookie exchanges, a cozy afternoon with coffee, last-minute hostess gifts, or whenever you want an impressive treat with minimal fuss. It’s quick to pull together, great for gifting, and stores well—perfect for busy bakers or anyone craving a nostalgic, caramel-cookie-forward sweet.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 5–8 minutes (melting)
- Total Time: about 2 hours 20 minutes (including chilling)
- Servings: about 16 squares (8×8 pan, 16 pieces)
- Difficulty Level: Easy — no baking required
Nutrition Highlights
Estimated nutrition per serving (1 of 16 squares). These are approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central and common manufacturer labels). Use as a guideline—actual results vary with brand and exact measurements.
- Calories: ~285 kcal
- Protein: ~3.7 g
- Carbohydrates: ~34 g
- Sugars: ~28–30 g (predominantly from condensed milk and white chocolate)
- Fat: ~14.5 g
- Saturated fat: significant portion (from white chocolate and spread)
- Fiber: ~0.5–1 g
- Sodium: moderate (varies by brand)
Notes on accuracy: These estimates were compiled using government and manufacturer nutrition data (e.g., USDA FoodData Central and product labels). If you need exact numbers for dietary reasons, weigh your final batch and consult the nutrition facts on your specific ingredient packages or a trusted database.
Why You’ll Love It
This fudge hits several sweet spots at once:
- Flavor & Aroma: It captures that addictive Biscoff flavor—caramelized, slightly spiced, toffee-like—paired with the silky sweetness of white chocolate.
- Ease & Speed: No tempering, no oven, and just one saucepan to melt everything together. Great when you want an elegant-looking treat without advanced techniques.
- Crowd-Pleaser: Rich but approachable—kids and adults love it. It’s perfect for holiday platters, care packages, or as an indulgent snack with coffee.
- Giftability: Wrapped in parchment and tied with a ribbon, these squares look like boutique confections.
How to Make Biscoff Fudge
Ingredients
- 1 cup Biscoff spread (about 240 g)
- 1 cup sweetened condensed milk (about 306 g)
- 2 cups white chocolate chips (about 340 g)
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies (about 60 g) for topping
Optional ingredients and substitutions:
- Vegan: Use dairy-free white chocolate and a vegan sweetened condensed milk (or make a reduced coconut cream condensed-style swap).
- Less sweet: Use 1 1/2 cups white chocolate chips and substitute 1/2 cup unsweetened baking chocolate (lowers sweetness).
- Salted: Sprinkle flaky sea salt on top before chilling.
- Crunch: Fold 1/2 cup chopped toasted nuts into the mixture.
Method
- Line an 8×8-inch baking dish with parchment, leaving an overhang to lift the fudge later.
- In a medium saucepan over low heat, combine the Biscoff spread, sweetened condensed milk, and white chocolate chips.
- Stir constantly with a heatproof spatula until everything is melted and the mixture is smooth, about 5–8 minutes. Keep heat low to prevent scorching—do not boil.
- Remove from heat and stir in the vanilla extract until incorporated.
- Pour the mixture into the prepared pan, smoothing the top with an offset spatula.
- Sprinkle the crushed Biscoff cookies evenly over the surface and press down gently to adhere.
- Refrigerate uncovered for at least 2 hours or until firm.
- Lift the fudge from the pan using the parchment overhang and cut into 16 squares. Serve chilled or at cool room temperature.
Practical tips:
- Avoid over-heating: melt gently on low. If mixture gets grainy, remove from heat and stir vigorously until smooth.
- For cleaner cuts, chill until firm and use a sharp knife warmed under hot water, wiped dry between slices.
- If you prefer a softer, creamier fudge, reduce chilling time slightly.
Best Pairings
- With coffee: A strong espresso or cappuccino balances the fudge’s sweetness and highlights the cookie butter’s spice.
- With tea: Earl Grey or a robust black tea contrasts the richness nicely.
- Dessert board: Pair with shortbread, salted caramel candies, and tart fruit preserves to vary textures and flavors.
- As a decadent snack: Top a warm slice of toast with a small square for an indulgent morning treat.
- Gift presentation: Stack squares in a small box with parchment separators and add a sprig of rosemary for visual contrast.
Storage Instructions
- Room temperature: Up to 2 days in an airtight container in a cool, dry place. Best kept slightly cool—avoid direct sunlight and heat.
- Refrigeration: Up to 2 weeks in an airtight container. Keeps texture firm; bring to room temperature a few minutes before serving if desired.
- Freezer: Up to 3 months. Wrap squares individually in parchment and place in a sealed freezer-safe container. Thaw in the refrigerator or at room temperature.
Expert Tips
- Choose quality ingredients: A good white chocolate (not overly waxy) and authentic Biscoff spread make a noticeable difference.
- Texture is about temperature: Melt slowly and remove from heat as soon as the chips are fully incorporated to maintain a silky texture.
- Press topping firmly—but gently: This ensures crushed cookies adhere and don’t fall off when cutting.
- Flavor boosters: A pinch (1/8–1/4 teaspoon) of fine sea salt or a tiny splash of bourbon elevates complexity.
- Consistency check: If the mixture seems too stiff to pour, stir in a tablespoon of warm cream; if too loose, chill slightly and stir again before pouring.
Creative Twists
- Vegan Biscoff Fudge: Use vegan white chocolate chips and a plant-based condensed milk (coconut condensed by reducing coconut milk and sugar), plus vegan cookie crumbs for topping.
- Mocha Biscoff Fudge: Stir in 1–2 teaspoons instant espresso powder with the vanilla for a coffee-kissed fudge.
- Nutty Caramel Swirl: Fold in 1/2 cup chopped toasted almonds or pecans; drizzle warmed caramel on top and swirl before chilling.
- Dark-Chocolate Balance: Swap half the white chocolate for dark chocolate (50–60% cocoa) to cut sweetness and add depth.
- Gluten-Free Option: Use certified gluten-free cookie butter or substitute with gluten-free speculoos-style cookies for the topping.
Common Questions & Answers
Q: Can I use regular peanut butter instead of Biscoff?
A: Yes, for a different flavor profile. The texture and method remain the same, but the spice-toffee notes unique to Biscoff will be lost.
Q: Why did my fudge separate or become grainy?
A: Overheating can cause sugar and fat to separate or the chocolate to seize. Melt on low heat and remove from heat once smooth; stirring constantly helps. If seized, try gently whisking in 1 tablespoon of warm cream.
Q: How do I get clean squares?
A: Chill completely, warm a sharp knife under hot water, dry it, and wipe between cuts. Chilling the pan for an extra 15–30 minutes can help.
Q: Is there a lower-sugar version?
A: You can reduce sweetness by using less white chocolate and introducing dark chocolate or unsweetened baking chocolate, but texture will change. Consider portion control for a simpler solution.
Q: Can I make this ahead for a party?
A: Absolutely—make up to two weeks ahead (refrigerated), or freeze for longer. Slice just before serving for the freshest presentation.
Conclusion
If you love cookie-butter flavor and want an approachable, show-stopping sweet, this Biscoff Fudge is hard to beat. Try the basic version first, then experiment with the variations—many readers say the mocha or salted versions become instant favorites. If you’d like alternative recipe ideas or slightly different technique notes, compare this version with other takes such as the helpful guide on Ovenspiration’s Biscoff Fudge or the quick method at Sugar Salt Magic’s Easy Biscoff Fudge. Share your results, photos, and tweaks in the comments—I love hearing how you personalize recipes and make them part of your kitchen traditions.
Print
Biscoff Fudge
- Total Time: 140 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulgent Biscoff Fudge with a rich white chocolate base and topped with crushed Biscoff cookies.
Ingredients
- 1 cup Biscoff spread (about 240 g)
- 1 cup sweetened condensed milk (about 306 g)
- 2 cups white chocolate chips (about 340 g)
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies (about 60 g) for topping
Instructions
- Line an 8×8-inch baking dish with parchment, leaving an overhang to lift the fudge later.
- In a medium saucepan over low heat, combine the Biscoff spread, sweetened condensed milk, and white chocolate chips.
- Stir constantly with a heatproof spatula until melted and smooth, about 5–8 minutes. Keep the heat low to prevent scorching.
- Remove from heat and stir in the vanilla extract until incorporated.
- Pour the mixture into the prepared pan, smoothing the top with an offset spatula.
- Sprinkle the crushed Biscoff cookies evenly over the surface and press down gently.
- Refrigerate uncovered for at least 2 hours or until firm.
- Lift the fudge from the pan using the parchment overhang and cut into 16 squares. Serve chilled or at cool room temperature.
Notes
Melt gently on low heat, avoid over-heating. Use quality ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 30g
- Sodium: 400mg
- Fat: 14.5g
- Saturated Fat: 7g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3.7g
- Cholesterol: 10mg
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