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Biscoff fudge

Squares of Biscoff fudge on a plate next to a cup of coffee

Biscoff fudge

Name: Biscoff fudge
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 25
Ingredients: 397g can condensed milk; 400g white chocolate finely chopped; ¼ tsp ground cinnamon; 150g smooth Lotus Biscoff spread plus extra melted, to drizzle; Lotus Biscoff biscuits roughly chopped, to decorate

Alice Shields

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Serves 25

Easy

Prep: 15 mins

Cook: 10 mins

plus cooling and chilling

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This simple white chocolate and Biscoff fudge is spiced with cinnamon and topped with crunchy biscuits – delicious with a cup of coffee for an afternoon pick-me-up

Egg-free

Vegetarian

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Ingredients

Nutrition

397g can condensed milk
400g white chocolate

finely chopped
¼ tsp ground cinnamon
150g smooth Lotus Biscoff spread

plus extra melted, to drizzle
Lotus Biscoff biscuits

roughly chopped, to decorate

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Nutrition: Per serving

kcal170
fat9g
saturates4g
carbs21g
sugars20g
fibre0.1g
protein3g
salt0.11g

Method

step 1

Line a 20cm square tin with baking parchment. In a bowl set over, but not touching, a pan of gently simmering water, melt together the condensed milk, white chocolate and cinnamon, stirring occasionally. The mixture will become quite thick.
step 2

Remove the bowl from the heat and stir in the Biscoff spread until combined.
step 3

Scrape the mixture into the prepared tin and use a spatula or the back of a spoon to smooth until level. Press in the chopped biscuits. Drizzle over the extra melted Biscoff spread.
step 4

Set aside to cool completely, then put in the fridge for a couple of hours to set.
step 5

Use the parchment to help you lift the fudge out of the tin. Cut into small squares.

Recipe tips

For a crunchier texture I sometimes swap out the smooth Biscoff spread for crunchy.

I like to add in a little ground cinnamon to enhance the warming spiced biscuit flavours, but you can leave it out if you prefer.

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