Biscoff Fudge
Made with 4 ingredients and requiring 15 minutes of preparation time, this Biscoff Fudge recipe couldn't be easier! Both conventional and Thermomix instructions included.
Servings: 24 pieces
Calories: 232kcal
Cost: $15
Equipment
- 1 x 20cm square baking dish
Ingredients
- 500 grams White Chocolate
- 390 grams Sweetened Condensed Milk
- 250 grams Biscoff Spread
- 6 Biscoff Biscuits
Instructions
- Line a 20cm square cake tin with baking paper, making sure to leave some paper hanging over the edges.
- Break the Biscoff Biscuits into pieces and set aside until needed.
- Roughly chop the white chocolate into pieces and place in a saucepan with the sweetened condensed milk. See notes if cooking in a microwave.
- Cook over a medium heat for 10 - 12 minutes.
- Remove from the heat and add the Biscoff Spread. Stir well to combine.
- Working quickly, pour the fudge mixture into the prepared cake tin. Sprinkle with the pieces of Biscoff and gently and carefully push the biscuit pieces down into the fudge.
- Place into the fridge to set for 6 - 8 hours, preferably overnight.
Thermomix Instructions
- Line a 20cm square cake tin with baking paper, making sure to leave some paper hanging over the edges.
- Break the Biscoff Biscuits into pieces and set aside until needed.
- Break the white chocolate into pieces and place into Thermomix bowl along with the sweetened condensed milk. Cook for 10 minutes, 100 degrees, speed 3.
- Add the Biscoff Spread and mix for 20 seconds, speed 5 to combine.
- Follow above from step 6.
Notes
If cooking in a microwave, place the sweetened condensed milk and white chocolate into a microwave safe bowl. Cook for 8 minutes, pausing to stir every 2 minutes.
You will need one full tin of sweetened condensed milk for this recipe.
We recommend using a good quality white chocolate, if you use white chocolate melts or cooking chocolate, the consistency of the fudge will be different.
Either smooth or crunchy Biscoff spread can be used for this recipe.
For best results, allow the fudge to set overnight before slicing into pieces.
Place into an airtight container to store and consume within four days. Please note the biscuit pieces may soften after 2 -3 days in the fridge.
This recipe is not freezer friendly.
Nutrition
Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 120mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 0.1mg