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Easy Biscoff Fudge

This friendly, no-fuss Biscoff fudge is the kind of treat that makes weekday afternoons feel like a special occasion. Smooth white chocolate, sweetened condensed milk, and creamy Biscoff spread come together for a silky, sliceable fudge studded with crunchy Biscoff biscuit crumbs. If you love quick, impressive sweets, this recipe delivers big flavor with minimal effort—perfect for sharing or savoring solo. For more easy party-ready options that pair well with this fudge, check out this collection of cool summer dips and appetizers.

Why make this recipe

Fast and simple: Ready in under an hour of active time with pantry-friendly ingredients.
Crowd-pleasing flavor: Combines the caramelized spice of Biscoff with creamy white chocolate for an irresistible bite.

A perfect little treat that feels decadent but is surprisingly straightforward to make, and it stores well for gifting or for keeping on hand when you want a guaranteed sweet hit.

Step-by-Step Guide to Making Easy Biscoff Fudge

Ingredients

1/2 cup (113g) unsalted butter
397g (14 oz) can sweetened condensed milk
400g (2 cups + 3 tbsp) white chocolate chips
100g (½ cup) Biscoff spread
1 teaspoon vanilla extract
0.5 tsp salt (optional)
130g (1 cup + ⅓ cup) Biscoff biscuits, crushed

Directions

Prepare the Pan
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. This overhang makes removing the fudge after it sets much neater and avoids tearing the edges.
Melt Butter and Condensed Milk
- In a heavy-bottomed saucepan over medium-low heat, melt 1/2 cup unsalted butter with the 397g can of sweetened condensed milk, stirring constantly until completely smooth and homogeneous (3-5 minutes). Keep the heat moderate so the mixture doesn’t scorch; constant stirring is the key to an even base.
Melt White Chocolate
- Add 400g white chocolate chips to the saucepan. Continue stirring constantly over medium-low heat until the chocolate is fully melted, smooth, glossy, and lump-free (5-7 minutes). Scrape bottom and sides frequently. If you see any graininess, reduce the heat slightly and keep stirring — patience here creates that perfect silky texture.
Remove from Heat
- Once the white chocolate is fully melted and integrated, immediately remove the saucepan from the heat to prevent overcooking. Chocolate can seize if left on too-high heat, so timing is important.
Infuse Biscoff Flavor
- Stir in 100g Biscoff spread, 1 teaspoon vanilla extract, and 0.5 tsp salt until the mixture is perfectly smooth and uniformly colored and textured. The Biscoff spread will thin the mixture and bring a lovely cinnamon-toffee note; taste and add the optional salt only if you want a flavor contrast.
Pour into Pan
- Immediately pour the thoroughly combined fudge mixture into the prepared 8×8-inch pan. Spread evenly with a spatula, ensuring it fills all corners and has a smooth top surface. Gently tap the pan to release any trapped air bubbles. Work quickly because the fudge starts to set as it cools.
Add Biscoff Topping
- Generously sprinkle the 130g crushed Biscoff biscuits evenly over the top of the warm, unset fudge. Gently press them down to ensure they adhere as the fudge sets; this gives a crunchy, caramelized finish that contrasts beautifully with the creamy fudge.
Chill and Set
- Transfer the pan to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until the fudge is completely firm and sliceable. For ultimate smooth and creamy fudge, the refrigerator is best. If you’re short on time, the freezer will set it faster but may slightly change the texture.
Cut and Serve
- Once firm, lift the fudge from the pan using the parchment paper overhangs. Place on a cutting board, peel off parchment, and cut into 1-inch squares using a sharp knife that has been run under hot water and wiped dry. Wipe the knife after every few cuts for smooth, neat edges.
Store Leftovers

Store leftover Easy Biscoff Fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It also makes a fantastic homemade gift!

Storing Leftover Easy Biscoff Fudge

Room temperature: Store in an airtight container in a cool, dry place for up to 1 week.
Refrigerator: Keep in an airtight container for up to 2 weeks; bring to room temperature before serving for creamier texture.
Freezer: Wrap pieces individually in plastic wrap and store in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight.

Serving Suggestions for Easy Biscoff Fudge

Coffee and tea pairing: Serve small squares alongside strong coffee or a spiced chai — the Biscoff notes pair especially well with warm, spiced beverages.
Dessert board addition: Include the fudge in a dessert platter alongside fresh fruit, salted nuts, and dark chocolate bites for textural contrast.
Gift packaging: Stack squares in a pretty tin or box separated by parchment or wax paper to give as homemade gifts for holidays or special occasions.
Crumbled on top: Break into chunks and sprinkle over ice cream or yogurt for an indulgent topping.

Tips to Make Easy Biscoff Fudge

Use a heavy-bottomed saucepan to avoid hotspots that can scorch the milk or chocolate.
Stir constantly and keep the heat medium-low when melting chocolate; slow, steady heat yields the smoothest result.
When cutting, dip the knife briefly in hot water and dry it between cuts for clean edges.

Variations

Peanut butter swap (bullet): Replace the 100g Biscoff spread with 100g creamy peanut butter for a classic peanut-butter-and-white-chocolate fudge. Top with crushed peanuts instead of Biscoff biscuits for added crunch.
Layered idea (paragraph): For a swirled version, melt half the white chocolate with the condensed milk and butter as directed, then divide the mixture. Stir Biscoff spread into one half and cocoa powder or melted dark chocolate into the other. Spoon alternating dollops into the pan and use a skewer to create a marbled effect before sprinkling crushed biscuits on top.

FAQs

Q: How long does the fudge take to set?
A: Plan for at least 2–3 hours in the refrigerator, though overnight yields the best texture.

Q: Can I use milk or dark chocolate instead of white?
A: Yes — swapping white chocolate for milk or dark will change the flavor profile but still produce a delicious fudge. Dark chocolate will make the fudge richer and less sweet; you may want to adjust the Biscoff amount to taste.

Q: What’s the best way to crush the Biscoff biscuits?
A: Place biscuits in a zip-top bag and use a rolling pin to crush them to the desired size — leaving some slightly larger pieces gives pleasant crunch. Alternatively, pulse them briefly in a food processor.

Q: How do I avoid grainy fudge?

Use high-quality white chocolate chips that are designed for melting.
Keep the heat low and stir constantly.
Avoid introducing moisture into the chocolate mixture.

Conclusion

This Easy Biscoff Fudge is a simple, show-stopping treat that combines creamy white chocolate with the caramelized warmth of Biscoff — ideal for gifting, sharing, or keeping in a secret snack stash. For an alternate take with slightly different technique or ingredient proportions, see this similarly delicious take on Easy Biscoff Fudge – Sugar Salt Magic, and for another straightforward five-ingredient version that’s great when you’re short on time, check out Easy 5-Ingredient Biscoff Fudge – Sugar and Soul.