Quick Biscoff fudge

Kept in an airtight container the fudge will keep for three weeks.

Quick Biscoff fudge

From: Olive

Make this luscious fudge in just 20 minutes (plus a little cooling time). It's flavoured with Lotus Biscoff smooth spread, and a pinch of sea salt flakes.

Total Time: 20 minutes + cooling
Yield: makes 36


  • 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


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.

See more at Olive


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Cake Magazine: Quick Biscoff fudge
Quick Biscoff fudge
Kept in an airtight container the fudge will keep for three weeks.
Cake Magazine
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