Quick Biscoff fudge
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 36
Ingredients
- 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
Method
- 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.
