This Biscoff fudge is made from one 14 oz can of sweetened condensed milk, 350 g of white chocolate and 240 g of smooth Biscoff spread, melted together over low heat in about 5 minutes. Pour it into an 8×8 inch pan, chill for at least 3 hours, and you get 25 creamy, caramel-and-spice squares. No thermometer, no boiling sugar.
The one thing to get right is heat. White chocolate burns easily, so it melts into the milk on low before the cookie butter goes in.
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Try the Recipe Converter →The Biscoff Fudge Ratio in Grams
- Sweetened condensed milk: 1 can, 14 oz (397 g). Sweetness and body.
- White chocolate: 2 cups (350 g), chips or a chopped bar. This is what makes the fudge set.
- Smooth Biscoff spread: 1 cup (240 g). The caramelized cookie taste.
- Extras: 1 teaspoon vanilla (optional), a pinch of salt, crushed Biscoff cookies on top (optional).
Think of it as roughly equal weights of condensed milk and white chocolate, with about two thirds as much spread. The cocoa butter in the white chocolate turns firm in the fridge. Biscoff spread is mostly crushed cookies, sugar and vegetable oil, and it stays soft when cold. So more spread, or less chocolate, gives you softer fudge. Weigh the chocolate. Cups of chips vary a lot.
Chips work fine. A chopped white chocolate bar with cocoa butter near the top of the label melts smoother, because chips are made to hold their shape. Use smooth Biscoff spread, either the Lotus jar or my homemade version, the Biscoff cookie butter. And use condensed milk, not evaporated milk, which is thin and unsweetened and will not set.
Milk Chocolate, or No White Chocolate at All?
You can swap the white chocolate for the same 350 g of milk chocolate. The fudge turns darker and tastes more of chocolate, with the spiced cookie flavor in the background.
What does not work is leaving the chocolate out. Condensed milk and Biscoff spread on their own stay a soft, spoonable spread in the fridge, because there is no cocoa butter to firm them up. If you like the condensed milk method with plain chocolate, my sweetened condensed milk fudge works the same way.
Melting the Cookie Butter Fudge on Low
Line the pan first, with parchment hanging over two sides so you can lift the fudge out later. Then put the condensed milk and white chocolate in a medium saucepan over low heat and stir the whole time, scraping the corners. Take it off the heat the moment the last lumps disappear. Smooth and glossy is right. Shiny with oil is too hot.
Now stir in the Biscoff spread, the vanilla and the salt. The mix thickens and looks streaky for a minute, and you keep stirring until it turns glossy and even with no pale streaks left in it. The photos show everything in the pan together; that works too on very low heat, but melting the chocolate first is easier to control. Do not skip the salt, it sharpens the caramel taste.
Pouring, Topping and Chilling Until Firm
Scrape the fudge into the lined pan and spread it into the corners with a silicone spatula. Tap the pan on the counter a few times to pop air bubbles. If you want a topping, scatter crushed Biscoff cookies or press a few whole cookies in now, while it is warm. On cold fudge they fall off.
Chill for at least 3 hours; overnight gives the cleanest cut. A glass pan needs a little longer than metal. Press the top. Firm, with only a little give, means it is ready.
Cutting 25 Squares or 64 Bites
Lift the slab out by the parchment. For 25 squares, cut 5 strips one way and 5 the other, which makes pieces about 1½ inches across. For bite-size 1 inch squares, cut 8 by 8 and you get about 64.
Use a long, sharp knife. Dip it in hot water, wipe it dry, and clean it between cuts. Knife dragging? Chill it longer.
Soft, Grainy or Oily Biscoff Fudge
- Still soft after 3 hours: give it the full night in the fridge. If it never firms, the chocolate was short (chips measured by cup instead of 350 g) or extra spread went in.
- Grainy or thick and dull: the white chocolate got too hot. Keep the heat on low and pull the pan as soon as it is melted.
- Oily layer on top: the mix split from heat. Take it off the stove and stir hard for a minute; it usually comes back together.
- Rough, crumbly edges when cut: crunchy Biscoff spread was used. It tastes fine but will not cut as cleanly as smooth.
Marshmallow, Pretzel and Marble Twists
Stir ¼ cup of mini marshmallows in after you take the pan off the heat, for chewy pockets. For a marbled top, drop 2 tablespoons of Biscoff spread over the fudge in the pan and drag a skewer through it. Crushed pretzels or chopped nuts stirred in at the end add salt and crunch.
If you like this flavor, the Biscoff pudding and cookie butter frosting use the same spread. For another no-boil fudge for the holiday tins, try white chocolate pistachio fudge or gingerbread fudge.
Keeping and Gifting the Squares
Store the fudge in an airtight container in the fridge for up to 2 weeks, with parchment between the layers so the squares do not stick. To freeze, wrap pieces individually and keep them in a zip bag for up to 2 months. Thaw overnight in the fridge. After freezing, the texture is still creamy, just a little firmer.
It softens in a warm room, so pack gift boxes or jars close to giving them and keep them cool. On a dessert board it sits well next to shortbread and berries, and one square with an espresso after dinner is about right.
Biscoff Fudge Quick Answers
Is Lotus fudge the same as Biscoff fudge?
Yes. Lotus makes Biscoff cookies and Biscoff spread, so Lotus fudge and Biscoff fudge are the same thing.
Can I double the recipe?
Yes. A double batch fits a 9×13 inch pan and comes out a little thinner, so it may set slightly faster.
Do I need a candy thermometer?
No. Nothing boils here; the white chocolate sets the fudge, not cooked sugar.
Biscoff Fudge Recipe
This Biscoff fudge is a no-thermometer fudge made with sweetened condensed milk, white chocolate and smooth Biscoff spread, with a pinch of salt and optional vanilla. It melts together in about 5 minutes on low heat, sets in an 8x8 inch pan after 3 hours in the fridge, and gives 25 creamy squares with a caramel and cookie spice taste. The white chocolate is what firms it up, so melt it into the condensed milk first and pull the pan off the heat as soon as it is smooth. Make this Lotus Biscoff fudge for holiday gift boxes, cookie trays, bake sales or a dessert board, topped with crushed Biscoff cookies. Milk chocolate works in place of white, and the fudge keeps 2 weeks in the fridge or 2 months frozen.
Ingredients
- 1 can (14 oz / 397g) sweetened condensed milk
- 2 cups (350g) white chocolate chips or chopped white chocolate
- 1 cup (240g) smooth Biscoff spread (cookie butter)
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Crushed Biscoff cookies (optional, for topping)
Instructions
- PREPARE YOUR PAN: Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang on the sides to help lift the fudge out after chilling.
- MELT THE BASE INGREDIENTS: In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate. Stir constantly until the chocolate is fully melted and the mixture is smooth and lump-free.
- ADD THE BISCOFF: Stir in the Biscoff spread, then add the vanilla extract and salt. Continue stirring until the mixture is fully combined, glossy, and uniform in texture.
- TRANSFER TO PAN: Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners. Tap the pan gently on the counter to release any trapped air bubbles.
- OPTIONAL TOPPING: Sprinkle crushed Biscoff cookies over the surface or press a few whole cookies gently into the top for added texture and visual appeal.
- CHILL TO SET: Place the pan in the refrigerator for at least 3 hours or until the fudge is firm and fully set. For best results, chill overnight.
- SLICE AND SERVE: Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
Weigh the white chocolate (350 g): too little chocolate or extra spread gives soft fudge. Keep the heat low and stop as soon as the chocolate melts; an oily or grainy look means it got too hot, so take it off the heat and stir hard. Use smooth Biscoff spread for a creamy texture; crunchy spread cuts less cleanly. Press any cookie topping on while the fudge is warm. Chill overnight for the cleanest cut. Cutting: 5 by 5 gives 25 squares of about 1 1/2 inches; 1 inch squares give about 64 bites. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months and thaw overnight in the fridge.
Nutrition Information
Yield
25Serving Size
1Amount Per Serving Calories 159Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 5mgSodium 58mgCarbohydrates 20gFiber 0gSugar 16gProtein 2g
