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Biscoff Fudge

No oven, no thermometer and only a handful of ingredients. This is a super simple fudge recipe that's perfect for those with an in-satiating sweet tooth (like me!) Wrap them individually in baking paper or food-safe wrap, secure with string or twine or pack them neatly into a gift box.

Make sure you save some for yourself ..!

Time to prep : 5 minutes

Time to cook : 10 minutes

Total time to make : 3 + hours (chill time)

Servings : makes 64 1" squares


1 x 397g tin of condensed milk

300g good quality white chocolate

1 biscoff jar (I chose crunchy but smooth would work too)

6 biscoff biscuits


  1. Grease and line an 8 x 8" tin. If you're using a silicone mould you don't need to do this

  2. In a ziplock bag, crush the 6 biscuits and leave to one side. We'll use this for the topping later

  3. Over a medium - low heat, melt the white chocolate and condensed milk together. Remove from the heat once it's completely melted and add in 2/3 of a jar of biscoff. Stir to mix this in, returning to a low heat if you need help melting it all down

  4. Pour the mixture into the lined tin and even out with the back of a spoon

  5. Warm the remaining 1/3 of the biscoff over a low heat and then pour this on top of the mix, pressing the crumb mixture on top

  6. Leave to set in the fridge for at least 3 hours until completely firm and cooled. Remove from the tin and use a sharp knife to cut them into 1" squares

Nutritional Information

(per square)

76 calories

4g fat, 9g carbs, 1g protein

Good to know:

  • Keep for up to 2 weeks in the fridge

  • You could also try making the same with nut butter and using chopped salted peanuts in place of biscoff (or any other nut)

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