Try our Biscoff fudge recipe, then check out our Baileys white chocolate fudge and Biscoff cheesecake.
Ingredients
- salted butter 125g, cubed, plus extra for the tin
- caster sugar 350g
- condensed milk 397g tin
- Lotus Biscoff smooth spread 125g
- vanilla extract 1 tsp
- sea salt flakes a pinch
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 119
- Fat 5.1g
- Saturates 2.6g
- Carbs 17.6g
- Sugars 16.8g
- Protein 0.9g
- Salt 0.1g
