Biscoff Fudge is the ultimate treat for anyone with a sweet tooth. This decadent cookie butter fudge is creamy and rich, packed with bits of crispy Biscoff cookies that add a satisfying crunch. The fudge is velvety and sweet, with a bold Biscoff flavour that makes every bite irresistible.
With just four simple ingredients and minimal effort, this Biscoff Fudge recipe is incredibly easy to whip up, making it a great choice for a last-minute gift or a quick indulgence when you feel like something sweet.
You don’t need a candy thermometer to make this fudge. Simply melt, mix, pour, and let it set for 2-3 hours – no complicated steps. Perfect for when you’re craving something rich and indulgent without spending too much time in the kitchen!
If you enjoyed this easy fudge recipe, you’ll love this 3 ingredient White Chocolate Oreo Fudge!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- White chocolate chips – you could swap the white chocolate chips for milk or butterscotch.
- Condensed milk – a can of condensed milk, not evaporated milk! These are different.
- Biscoff Cookie Butter – or a similar cookie butter!
- Biscoff Cookies – optional. I add these to the top of the fudge for some texture and extra Biscoff flavour.
How to Make Biscoff Fudge
Step 1: Line an 8×8″ (20x20cm) baking dish with parchment paper.
Step 2: Add the chocolate chips and condensed milk to a double boiler and melt over low heat, stirring continuously.
Step 3: Add in the Biscoff spread and mix together. The fudge will begin to set quickly.
Step 4: Pour into the prepared baking dish and evenly spread the fudge. Top with Biscoff cookies (pushing them into the top of the fudge).
Step 5: Place in the fridge to set for 2-3 hours.
Step 6: Once set, slice into 36 pieces.
Love Biscoff? Try these creamy Biscoff Truffles!
Test Kitchen Tips
- Don’t rush the process. Keep the heat on a low setting to avoid burning or ingredients from separating.
- Leave to thoroughly chill before cutting into the fudge.
- Store in an airtight container at room temperature. It can also be stored in the fridge if you live in a warmer climate.
- Freeze the fudge wrapped in waxed paper, then in a ziplock bag for up to 6 months.
More Candy Recipes
Biscoff Fudge
Ingredients
- 395 g sweetened condensed milk 14oz can
- 400 g white chocolate chips
- ¾ cup Biscoff spread or cookie butter
- 6 Biscoff cookies
Instructions
- Line an 8×8" (20x20cm) baking dish with parchment paper.
- Add the chocolate chips and condensed milk to a double boiler and melt over low heat, stirring continuously.
- Add in the Biscoff spread and mix together. The fudge will begin to set quickly.
- Pour into the prepared baking dish and evenly spread the fudge. Top with Biscoff cookies (pushing them into the top of the fudge).
- Place in the fridge to set for 2-3 hours.
- Once set, slice into 36 pieces.
Notes
- Don’t rush the process. Keep the heat on a low setting to avoid burning or ingredients from separating.
- Leave to thoroughly chill before cutting into the fudge.
- Store in an airtight container at room temperature. It can also be stored in the fridge if you live in a warmer climate.
- Freeze the fudge wrapped in waxed paper, then in a ziplock bag for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.