Try our Biscoff fudge recipe, then check out our classic fudge, Baileys white chocolate fudge, vegan fudge and salted caramel fudge. Looking for a festive treat? Try our gingerbread flavoured Christmas fudge.

Looking for more ways with this caramelised biscuit spread? Browse our collection of Biscoff recipes, featuring Biscoff cupcakes, Biscoff cake, Biscoff pancakes, Biscoff rocky road, Biscoff cheesecake and plenty more.


  • 125g salted butter, cubed, plus extra for the tin
  • 350g caster sugar
  • 397g tin condensed milk
  • 125g Lotus Biscoff smooth spread
  • 1 tsp vanilla extract
  • a pinch sea salt flakes


  • STEP 1

    Butter and line a 20cm square baking tin with baking paper. Put the sugar, condensed milk and butter in a large heatproof bowl (with room for double the quantity, as the mixture will rise during cooking), add a pinch of salt and mix together.

  • STEP 2

    Put the bowl in the microwave on high for 12 minutes, stirring every 2-3 minutes – keep an eye on it, as it will bubble up.

  • STEP 3

    Beat the Biscoff spread in a small bowl until smooth. Add the Biscoff and vanilla to the fudge mixture, whisk together and microwave on high for another 30 seconds-1 minute – the mixture should be caramel-coloured and thickened. Scrape into the tin, sprinkle with flaky sea salt and set aside for 45 minutes-1 hour until just cool, before cutting with a sharp knife (we cut rows of 6cm x 6cm). Kept in an airtight container the fudge will keep for three weeks.


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