Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.