Easy Biscoff Fudge (4 ingredients)

Easy Biscoff fudge recipe is made in the microwave, and completely fuss free. The fudge has a delicious speculaas flavour from the Lotus biscuit spread, with crunchy speculaas cookies throughout and a delicious Biscoff topping!

Easy speculaas biscuit fudge 

This delicious speculaas flavoured fudge is absolutely packed with Lotus Biscoff biscuits! I have used the Lotus Biscoff spread to flavour the fudge, stirred crunchy pieces throughout, and finished it with a gorgeous crushed biscuit topping.

My easy Biscoff fudge recipe is really very easy to make. Melting condensed milk and white chocolate together in the microwave makes everything simple.

Because there’s no boiling sugar and no risk of scalding splashes, so it’s a great recipe to make with children. Grownups will love the subtle spice of speculaas biscuits.

Why you will love this easy Biscoff fudge!

• Fudge is delicious and easy to make and share at home.
• 4 ingredient fudge couldn’t be easier. All you need is a bowl, spoon and a microwave.
• This biscoff fudge recipe is also easy to make in a slow cooker, or on the stovetop.
• No pans of boiling sugar and no sugar thermometer needed.
• You don’t need a baking pan: just use a takeaway or ready meal tray! 
• This recipe takes less than 5 minutes hands-on time. 
• My condensed milk fudge recipe is easy to adapt, so you can make it your way. 
• It is easy to scale up if you want more.
• It is totally fool-proof. This is an ideal recipe for beginners, with full step-by-step instructions.

Biscoff fudge ingredients 

• Condensed Milk – You will need half a standard can of sweetened condensed milk – about 200 g or 7 oz. Make sure you use condensed milk and not evaporated milk. You can freeze the rest to use later, make ice cream or just make a double batch of fudge. Either way, there’s no waste! 

• Chocolate – I’ve used white chocolate here. Supermarket own brand is fine. You don’t need anything fancy.

• Biscoff Spread – I’ve used smooth here, but go ahead and use crunchy if you prefer. If don’t have speculaa/speculoos biscuits or don’t want to use them, the crunchy spread will add texture.

• Lotus biscuits – In both the fudge and as a topping! You can use other speculaas biscuits if that’s what you have.

Half batch / small batch condensed milk fudge 

Fudge lasts, but the texture is better when it’s fresh. For this reason, I prefer to make smaller batches more often. Cooking for two, I normally make my fudge using half a can of condensed milk. This produces 18–24 squares, which lasts us a week.

If you want to use the rest of the can up, why not make a batch of my no churn ice cream? Alternatively, use it to make a different fudge – try my chocolate orange, Cadbury Creme Egg or Christmas fudge.

How to make Biscoff fudge

Step one – Break up four of the Lotus Biscuits into chunks.

Grind the other two to a powder. You can do this in a grinder, small food processor or mini chopper. Alternatively, do it the old fashioned way by putting the biscuits into a plastic bag and giving them a good old bash with a rolling pin.

Step Two – Prepare a tray, mould or baking pan to set the fudge in. A regular plastic takeaway tray (4″ x 6″) is great for this, so never throw them away (they also stack perfectly in the freezer).

If you are using a flexible mould like a takeaway tray or silicone pan, give it a quick brush with oil or cake release spray.

For a rigid metal or ceramic pan, you will need to line it with parchment paper (I like foil backed parchment) so you can lift the fudge out easily. If you are making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan. 

Step Three – Put the condensed milk into a microwave bowl. Break up the chocolate and add it to the milk, along with two thirds of the Lotus Biscoff spread.  

Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time.   

The total time needed will vary with the microwave, brand of chocolate and even the size and shape of your bowl. Take it slowly, because you only want to melt the chocolate. Do not boil this type of fudge. The chocolate may seize, split or go grainy, and white chocolate is especially at risk of this.   

Step Four – When the chocolate is almost fully melted, give it all a good stir until smooth. The warm mixture should melt the rest of the chocolate. If not, zap it for another 10–20 seconds in the microwave.   

Step Five – Add the Lotus biscuit pieces and fold in.

Step Six – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface.

Step Seven – Heat the remainder of the Lotus Biscoff spread in the microwave for about 10–20 seconds until it is melted and runny, but not hot. Pour over the fudge so it covers it.

Sprinkle over the biscuit crumbs and lightly press into the melted spread with the back of a spoon or your hand.

Allow to cool. Then place the tray in the fridge to set. This will may take up to four hours.

Step Eight – Once set, turn the fudge out of the mould. With a flexible mould, flex the sides and flip upside down, giving the base a good tap to release the fudge. If your fudge is stuck, pop it into the freezer for 10 minutes. Then give the bottom of the tray a good whack.

If you used, a rigid baking pan lift out the parchment you use to line it.  

Cut the fudge into squares with a heavy kitchen knife and serve. Keep any remaining fudge in a covered container in the fridge until you are ready to eat.

No Microwave? No Problem!

I find the microwave method the easiest, but it is easy to make this Biscoff fudge recipe in a saucepan on the stovetop. 

Step One – Break four of the speculaas biscuits into chunks. Crush the remaining two into a fine crumb.

Step Two – Pour the condensed milk into a saucepan, and warm the pan gently on the lowest heat (use a diffuser ring if necessary if using a gas ring).

Step Three – Prepare your trays as shown in the method above. Then break up the chocolate and add to the condensed milk along with two thirds the Lotus Biscoff spread.

Step Four – Once the chocolate starts to melt, keep stirring it. Do not leave the pan unattended, because it can quickly overheat and start to boil. If this happens, the chocolate will seize and the mixture will split, spoiling your fudge. 

Step Five – Add the Lotus biscuit pieces and fold in.

Step Six – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface.

Step Seven – Heat the remainder of the Lotus Biscoff spread in the microwave for about 10–20 seconds until it is melted and runny, but not hot. Pour over the fudge to cover. Sprinkle over the biscuit crumbs and lightly press into the melted spread. Allow to cool and place the tray in the fridge to set for 3–4 hours.

Step Eight – Once set, turn the fudge out of the mould. Cut into squares and store in a covered container in the fridge.

Can I use the slow cooker to make fudge? 

Slow cookers are great for slowly melting chocolate. You certainly could use it for this Biscoff fudge recipe.

For this recipe, you use the slow cooker as a bain marie.

Step One – Put the condensed milk in a jug or bowl. Break up the chocolate and add to the condensed milk, along with two thirds of the Lotus Biscoff spread.

Step Two – Then stand the jug or bowl in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the jug.

Step Three – Set the cooker to low. It is essential that you leave the lid off, because you do not want the water to condense and drip into your fudge.

Step Four – Stir the fudge occasionally, taking care not to get any water into the mixture. The chocolate will melt and combine with the milk and biscuit spread. When this has happened and you have a smooth mixture, carefully remove the bowl or jug. 

Step Five – Pour the fudge into the tray. When cooled, allow it to set in the fridge. 

Step Six – Pour the hot fudge into the prepared mould. Smooth it out to give an even surface.

Step Seven – Heat the remainder of the Lotus Biscoff spread in the microwave for about 10–20 seconds until it is melted and runny, but not hot. Pour over the fudge so it covers it.

Sprinkle over the speculaas biscuit crumbs and lightly press into the melted spread with the back of a spoon or your hand.

Allow to cool. Then place the tray in the fridge to set. This will take at 3–4 hours.

Step Eight – Once set, turn the fudge out of the mould. Cut into squares and store in a covered container in the fridge.

How long does Biscoff fudge last? 

I find that a batch of this Biscoff fudge recipe keeps for at least a week in the fridge. In my home, however, it is usually gone before the week is out! If I made a bigger batch, it wouldn’t last any longer, which is why I always make small batches! 

What can I do with leftover condensed milk? 

Condensed milk keeps for a few days in the fridge, but will last for months in the freezer.

Fuss Free Tip

When you freeze leftover condensed milk, take care! Store it in a sealed container or make sure you have stored it upright and do not let it tip.

Condensed milk does not freeze solid (which is why it works in ice cream). If you let it, it will escape and the inside of your freezer will be covered in sticky sweet milk.

Use spare condensed milk to make one of my no churn ice cream recipes, or to make a second batch of fudge. Explore the other flavours on this site!

More Easy Fudge Recipes

• Chocolate Coffee Fudge – just three ingredients!

• Toblerone Fudge – everyone’s favourite with two ingredients

• After Eight Fudge – chocolate mint perfection

• Malteser Fudge – just three ingredients and packed with Maltesers

More Easy Biscoff Recipes

• Biscoff Bondies – soft, fudgy and packed with delicious Biscoff!

• No Churn Biscoff Ice Cream – 4 ingredients and scoopable straight from the freezer!

• Biscoff Popcorn – home popped and covered with Biscoff sauce!