Easy Biscoff Fudge Recipe

Biscoff Fudge

Having recently discovered I could buy Biscoff in my local store, it has now become an obsession! My first bake with it was my delicious Biscoff Cookies a few weeks ago, remember? Then I decided I needed to try out some fudge too. So here it is: my Easy Biscoff Fudge recipe!

Easy Biscoff Fudge Recipe

Ok, ok, I know I might be a little obsessed with fudge in general. But when you can make fudge as easy and yum as my Oreo Fudge or even a bit of a boozy Rum & Raisin one, why wouldn’t you?!

Just as with my other fudge recipes, this one is all about the flavour and the speed. As much as I love the satisfaction of making fudge the traditional way, I’ll be honest I rarely have the patience or the time for it. Making fudge this way (dare I call it the “cheat’s way”?) just makes for a wonderful treat within a fraction of the time.

Surely that even makes it taste better?? 😉

Easy Biscoff Fudge Recipe

The thing I love about this Biscoff fudge is the double whammy of flavour you get from both the spread AND the biscuits. Biscoff biscuits go a little softer when I’ve used them in bakes and fudge, sure. Regardless, it adds enough texture and flavour to satisfy my newfound love of Biscoff!

And don’t be afraid of adding salt (I add a generous ½ tsp when I do). The salt, for me, really balances the sweetness of the Biscoff, chocolate and condensed milk. As if you could go wrong with those ingredients! 😆

Perfection with a coffee. Or wrap prettily as homemade teacher gifts. Or just indulge yourself. This Biscoff fudge is ALWAYS a winner with my kids, I hope it will be for you too!

Thanks for stopping by, friends. Happy fudge making! 😊


Biscoff Fudge

5 from 2 votes
Recipe by Andrea Jones Course: FudgeCuisine: AmericanDifficulty: Easy Peasy!


Prep time


Chilling time


Total time





Biscoff fudgy beautiful-ness!


  • 397 g (14 oz) can sweetened condensed milk

  • 400 g (2 cups + 3 tbsp) white chocolate

  • 100 g (½ cup) Biscoff spread

  • ½ tsp salt (optional)

  • 130 g (1 cup + ⅓ cup) Biscoff biscuits


  • Line an 8″ x 8″ tray with baking paper. Set aside.
  • Melt your white chocolate in a large bowl. I do this in the microwave for ease (see notes below), but you can do it over a bain marie if you prefer. Add the condensed milk, Biscoff spread and salt to the bowl and mix well to completely combine.
  • Reserve 4-5 Biscoff biscuits, then roughly crush the rest into your fudge mix and stir to mix in completely. Tip your mixture into your prepared tin and smooth out into the corners, evening out the top.
  • Roughly break up the biscuits you set aside earlier and sprinkle over the top of your fudge. Gently press into the top so it sticks. Chill your fudge for at least 2 hours before cutting into pieces.

Recipe Video


  • Melt the white chocolate in your microwave using short 10-20 second bursts, being sure to stir in between each heating. This is important so you don’t burn your chocolate and it all gets melted evenly.
  • The salt is totally optional, but I think it adds a lovely balance to the sweetness of the fudge, so I always add it in!
  • You can crush your biscuits really small or leave in larger chunks or do a mix of both. I like finding larger chunks in my fudge too, I enjoy the texture, but it’s up to you!

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