Description
Description A sweet, velvety fudge that combines buttery white chocolate, spiced Biscoff spread, and crunchy Biscoff biscuits.
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
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Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
- In a saucepan over medium-low heat, melt unsalted butter and condensed milk while stirring constantly until smooth (3-5 minutes).
- Add white chocolate chips, stirring until fully melted and smooth (5-7 minutes).
- Remove the saucepan from heat to prevent overcooking.
- Stir in Biscoff spread, vanilla extract, and salt until well combined.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Sprinkle crushed Biscoff biscuits on top and gently press them down.
- Chill the fudge in the refrigerator for at least 2-3 hours or overnight.
- Lift the fudge from the pan using parchment overhang, cut into squares, and serve.
- Store leftovers in an airtight container at room temperature for up to a week or in the refrigerator for two weeks.
Notes
- Notes
- For best texture, use a kitchen scale for precise measurements and ensure to stir constantly when melting the chocolate to prevent scorching.