Biscoff Fudge
There’s a moment when warm, buttery spice meets the silk of white chocolate — that’s the first bite of Biscoff fudge. Imagine the caramelized, slightly caramel-like aroma of Biscoff cookie butter melting into a glossy white chocolate base; the first taste is sweet, with warm cinnamon and turmeric-tinged cookie notes, then the texture: dense, luxuriously creamy, a little crumbly from crushed Lotus cookies that add tiny bursts of crunch. It’s comfort in a square.
This fudge is perfect for festive gatherings, holiday cookie exchanges, afternoon coffee breaks, or as a homemade gift wrapped in parchment. It’s quick enough to make on a weekday evening when you want something special without fuss, yet show-stopping enough for celebrations. Make it when you’re craving something nostalgic with a grown-up twist — the kind of treat that sparks conversation and warm smiles.
At a Glance
- Prep Time: 10 minutes
- Cook Time: ~1–2 minutes (microwave melting intervals)
- Total Time: About 2 hours 15 minutes (including chilling)
- Servings: 16 squares (8×8 inch pan, cut into 16)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Nutrition per serving (1 square, recipe makes about 16 squares) — approximate values:
- Calories: ~365 kcal
- Fat: ~18.7 g
- Saturated Fat: ~11.5 g (predominant from white chocolate and spread)
- Carbohydrates: ~44.2 g
- Sugars: ~36 g
- Protein: ~5.1 g
- Fiber: ~0.8 g
- Sodium: ~80 mg
These estimates were calculated using USDA FoodData Central nutrient profiles for white chocolate, sweetened condensed milk, Lotus Biscoff spread and Biscoff cookies, and are intended as approximate guidance. If you need exact numbers for medical or strict dietary reasons, please consult the USDA FoodData Central database or your dietitian for more precise calculations tailored to the exact brands and measurements you use.
Why You’ll Love It
- The irresistible taste: rich white chocolate layered with the distinctive spiced caramel notes of Biscoff delivers a unique, addictive flavor profile that feels both familiar and indulgent.
- Emotional connection: the scent of Biscoff evokes cozy memories of autumnal tea times and holidays; giving a batch feels personal and nostalgic.
- Ease and speed: just a few ingredients and simple melting means you can have fudge chilling in the fridge in under 15 minutes of active work.
- Ideal for gifting: it stores and wraps beautifully, making it a wonderful homemade present.
How to Make Biscoff Fudge
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup Biscoff cookie butter (about 240 g)
- 1 teaspoon vanilla extract
- 10 Biscoff cookies, crushed (reserve a few tablespoons of crumbs for topping)
Optional ingredients and substitutions:
- Use dark or milk chocolate chips for a less-sweet contrast (adjust sugar expectations).
- For a nutty boost, fold in 1/4 cup chopped toasted pecans or almonds.
- To make it gluten-free, use a certified gluten-free cookie spread and cookies.
- For a slightly firmer bite, add 1 tablespoon unsalted butter to the melt; for a looser, silkier texture add an extra tablespoon of sweetened condensed milk.
Method — numbered steps
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until melted and smooth (usually 60–90 seconds total depending on your microwave).
- Stir in Biscoff cookie butter and vanilla extract until fully incorporated and the mixture is glossy.
- Gently fold in most of the crushed Biscoff cookies, reserving a few tablespoons for topping.
- Pour the mixture into the prepared pan and smooth out the top with a spatula.
- Sprinkle remaining cookie crumbs on top and press them gently into the surface.
- Let cool slightly at room temperature for 10–15 minutes, then refrigerate for at least 2 hours or until firm.
- Once set, lift out using the parchment overhang, slice into squares, and serve.
Practical tips
- Use quality white chocolate (not compound wafers) for the smoothest melt and best flavor.
- Stir gently and avoid overheating in the microwave — chocolate can seize if scorched. If it thickens, add a teaspoon of vegetable oil or a splash of milk and rewarm briefly.
- Let the fudge fully firm in the refrigerator before slicing to get clean edges. If your slices crumble, chill an extra 30 minutes.
Serving Suggestions
- Plain and proud: serve 1–2 squares with a small fork or toothpick for a sweet bite.
- Coffee and tea: pairs beautifully with strong coffee, espresso, or a spiced chai; the cookie spices echo in the drink.
- Dessert platter: include alongside shortbread, salted nuts, and chocolate truffles for variety.
- Ice-cream topping: chop into small pieces and sprinkle over vanilla or salted caramel ice cream.
- Gift-ready: stack squares in a parchment-lined box and tie with twine for a lovely homemade gift.
Keeping it Fresh
- Room temperature: store in an airtight container in a cool, dry place for up to 2 days (best in a cool pantry away from direct sunlight).
- Refrigeration: keep covered or in an airtight container for up to 10–14 days. Let come to room temperature for 10–20 minutes before serving for optimal texture.
- Freezer: tightly wrap in plastic, then foil, and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature.
Chef’s Advice
- Balance sweetness: white chocolate and sweetened condensed milk are very sweet. If you prefer contrast, sprinkle a pinch of flaky sea salt on top before chilling.
- Texture cues: you want a glossy, pourable mixture before pouring into the pan; if it looks grainy, it’s likely overheated — stop heating and stir vigorously, then strain out any lumps.
- Cookie crumbs on top should be pressed just enough to adhere; pressing too hard will sink crumbs into the fudge.
- If using different spreads (e.g., chocolate-hazelnut), reduce any added sweeteners elsewhere to avoid overpowering sweetness.
Creative Twists
- Salted Biscoff Pretzel Fudge: fold in 1/2 cup broken pretzels and finish with a generous sprinkle of flaky sea salt for salty-sweet contrast.
- Chocolate-Biscoff Swirl: melt 1 cup dark chocolate chips and drizzle half into the pan, then pour the white Biscoff mixture over and swirl with a skewer before chilling.
- Vegan version: substitute dairy-free white chocolate (coconut-based), use a plant-based sweetened condensed milk alternative, and choose a vegan cookie butter. Expect a slightly different mouthfeel but similar flavor.
- Citrus-spiced: add 1 teaspoon finely grated orange zest into the mix to cut sweetness and add bright citrus notes.
- Nutty crunch: fold in 1/2 cup toasted chopped hazelnuts or almonds for more texture.
All Your Questions Answered
Q: Can I make this without a microwave?
A: Yes — melt the white chocolate chips and sweetened condensed milk in a double boiler over gentle simmer, stirring constantly until smooth. Then proceed with the recipe.
Q: Why is my fudge grainy?
A: Graininess usually indicates the chocolate seized from overheating. Rewarm gently and add a small splash of neutral oil or milk; stirring briskly can help smooth it out. Using higher-quality white chocolate reduces the chance of seizing.
Q: Can I reduce the sweetness?
A: Try using a mix of white and dark chocolate, or sprinkle flaky sea salt on top. You can also decrease the white chocolate slightly and increase Biscoff spread for more spiced flavor rather than pure sweetness.
Q: How to serve if it’s too hard from the fridge?
A: Let the squares sit at room temperature for 10–20 minutes before serving to soften to an ideal fudgy bite.
Q: Is there a lower-sugar version?
A: You can experiment with reduced-sugar white chocolate and a lower-sugar cookie butter, but texture and set may change; consider making smaller squares to help portion control.
Conclusion
Give this Biscoff fudge a try when you want a simple showstopper that tastes like holiday warmth in every bite. If you’d like an alternate take on a small-ingredient version, Sugar and Soul’s Easy 5-Ingredient Biscoff Fudge is a helpful reference. For another variation and inspiration, check out this tasty rendition from Ovenspiration’s Biscoff Fudge.
I’d love to see your results — try the recipe, share a photo, and tell me your favorite variation. Happy baking!
Print
Biscoff Fudge
- Total Time: 135 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulge in the luxurious blend of white chocolate and Biscoff cookie butter with this easy-to-make fudge. Perfect for gifting or enjoying with coffee.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup Biscoff cookie butter (about 240 g)
- 1 teaspoon vanilla extract
- 10 Biscoff cookies, crushed (reserve a few tablespoons for topping)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until melted and smooth (usually 60–90 seconds total).
- Stir in Biscoff cookie butter and vanilla extract until fully incorporated and glossy.
- Gently fold in most of the crushed Biscoff cookies, reserving some crumbs for topping.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Sprinkle remaining cookie crumbs on top and press them gently into the surface.
- Cool slightly at room temperature for 10–15 minutes, then refrigerate for at least 2 hours or until firm.
- Once set, lift out using the parchment overhang, slice into squares, and serve.
Notes
Use quality white chocolate for the best flavor. Allow fudge to firm in the refrigerator before slicing for clean edges.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 365
- Sugar: 36g
- Sodium: 80mg
- Fat: 18.7g
- Saturated Fat: 11.5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 44.2g
- Fiber: 0.8g
- Protein: 5.1g
- Cholesterol: 0mg
