Biscoff Fudge is, hands down, the easiest way to turn an already dangerously good cookie into something even more addictive. If you’ve ever found yourself eating Biscoff spread straight from the jar with a spoon—first of all, same. Second, this fudge is for you.
Rich, creamy, loaded with caramelized goodness, and stupidly simple to make. No candy thermometer. No “soft ball stage” nonsense. Just melt, mix, chill, and boom—dessert’s done. I’ve made this at least five times now, and every batch disappears faster than my willpower in the cookie aisle.
Let’s talk about how to make it, why you’ll love it, and a few ways to mix things up if you’re feeling fancy.
What Is Biscoff Fudge?
Picture this: the smooth, spiced, caramel flavor of Biscoff cookies, but in a melt-in-your-mouth, buttery fudge form. It’s made with white chocolate, condensed milk, and Biscoff spread—aka the holy grail of sweet spreads. No baking. No stress. Just pure indulgence.
Also, if you’re wondering: yes, it’s ridiculously rich. Yes, you will want to eat the whole batch. No, I am not responsible for any sugar-induced decisions that follow.
Why Is Everyone Obsessed with Biscoff Fudge?
Because it’s dangerously easy.
And because Biscoff, in any form, is elite. It started as a little Belgian airline cookie, and now it’s a full-blown addiction for half the planet. Biscoff spread? Game changer. Biscoff ice cream? Life-altering. Biscoff Fudge? The peak of human innovation.
A few reasons people can’t get enough:
- Minimal effort, maximum payoff. If you can stir a spoon, you can make this fudge.
- That caramelized, slightly spiced flavor. It’s warm. It’s cozy. It’s got a “just one more piece” problem.
- Perfect for gifting. Wrap it up in some wax paper, slap a ribbon on it, and pretend you spent hours making something fancy.
It’s also dangerously customizable. But we’ll get to that in a sec.
How to Make Biscoff Fudge Without Screwing It Up
You’ll Need:
- 1 can (14 oz) sweetened condensed milk (not evaporated—don’t be that person)
- 2 cups white chocolate chips (good quality makes a difference)
- ¾ cup Biscoff spread (or more if your heart says so)
- 2 tbsp butter (unsalted, because Biscoff already has enough going on)
- ½ tsp vanilla extract (skip if you must, but don’t blame me)
- A pinch of salt (yes, even in sweet things)
- Optional: Crushed Biscoff cookies for topping (do it)
What You’ll Do:
- Line your pan. Use parchment paper, leaving extra on the sides so you can lift the fudge out later. Trust me, you don’t want to wrestle with stuck fudge.
- Melt it all together. Low heat. Stir constantly. No walking away to scroll TikTok.
- Take it off the heat and stir in the vanilla and salt. Don’t skip the salt—it makes everything pop.
- Pour into the pan and spread evenly.
- Toss on some crushed Biscoff cookies if you want extra texture. (You do.)
- Refrigerate for 3–4 hours. If you’re impatient, pop it in the freezer.
- Slice and devour. Or package it up all cute and pretend you made it for someone else.
Ways to Level Up Your Biscoff Fudge
You could stick to the classic recipe. It’s already perfect. But if you’re feeling adventurous, here are a few ways to shake things up:
1. Biscoff Fudge with a Chocolate Swirl
Melt some dark chocolate and swirl it in before chilling. Looks fancy. Tastes fancy. Wins you instant baking cred.
2. Crunchy Biscoff Fudge
Mix in crushed Biscoff cookies for that soft-but-crunchy contrast. Your teeth will thank you.
3. Salted Caramel Drizzle
Drizzle caramel sauce on top, then hit it with a sprinkle of flaky salt. You’re welcome.
4. Espresso Biscoff Fudge
Stir in a shot of espresso or some instant coffee powder. Suddenly, it’s grown-up fudge.
How to Store It (If You Don’t Eat It All in One Sitting)
Real talk: this fudge is rich. Even if your self-control is nonexistent (again, same), you’ll probably have leftovers.
Here’s how to keep it fresh:
- Fridge: Airtight container. Lasts up to two weeks.
- Freezer: Wrap it well, store for up to three months.
- Room temp: Okay for a few days if your house isn’t hotter than Satan’s armpit.
Also, pro tip: fudge tastes best when it’s slightly softened, so let it sit out for a few minutes before eating. Unless you like chipping a tooth.
One Last Thing…
Biscoff Fudge is the kind of treat that sneaks up on you. You make it once, thinking it’ll be a fun experiment. Then suddenly, it’s your signature dessert, your go-to gift, your guilty pleasure at 2 a.m.
If you haven’t tried it yet, do yourself a favor. Once you do, there’s no going back.
