best biscoff fudge

The best Biscoff fudge recipe


This truly is the best Biscoff fudge recipe! It is a firm favourite in my family and amongst my work colleagues too! Even if you don’t like fudge, you will like this recipe. It’s so creamy, with the delicious taste of chocolate and biscoff!

It is packed full of sugary sweetness though, so definitely needs to be shared. Try not to eat too many pieces at once. Luckily this keeps well in the fridge for a couple of weeks. It’s great to make for Christmas or parties, when you know there will be the opportunity to share. It’s really easy to make, even if you have struggled with fudge previously. This makes it great to make with the children. It only takes 10 minutes too!

Best Biscoff fudge

How to make the best Biscoff fudge recipe

Here is the recipe for the best fudge you will ever make or taste.


  • 1 can condensed milk (397g)
  • 500g white chocolate
  • 2 tbsp smooth biscoff spread
  • 16 biscoff biscuits


  1. Line a deep tin with some greaseproof baking paper.
  2. Crush the biscuits, ensuring there are some large pieces.
  3. Break the chocolate bars up and place into a pan over a low heat with all the condensed milk.
  4. Keep mixing the contents while they melt together, careful not to let the chocolate burn. This should take less than 5 minutes.
  5. When melted together, take off the heat.
  6. Add 2 tablespoons of smooth Biscoff spread and stir through. You can add the crunchy spread but the smooth version makes a creamier fudge.
  7. Stir through the broken biscuits, saving some to add to the top.
  8. Pour the mixture into the tin. Sprinkle the remaining biscuits over the top.
  9. Place into the fridge and leave for at least 3-4 hours or overnight.

Top tips

It is best to serve at room temperature for the best texture. It’s much easier to cut into pieces when at room temperature too.

For extra decadence you can melt some Biscoff spread and drizzle over the top before placing in the fridge.

Be prepared to have to make this best Biscoff fudge recipe again and again!

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