BEST Biscoff Fudge: 5 Simple Ingredients, Massive Flavor

Okay, fudge fans, listen up! I’m about to let you in on a little secret: the absolute BEST Biscoff Fudge recipe EVER. And trust me, I’ve tried a *lot* of fudge recipes. What makes this one so special? Well, it’s ridiculously easy – we’re talking microwave easy – and it’s bursting with that irresistible Biscoff flavor we all know and love. I’ve been baking for, well, let’s just say a *long* time (my grandma taught me everything!), and this is one of those recipes that gets requested again and again. Seriously, prepare to be amazed at how something so simple can taste so incredibly good. You can thank me later!

Why You’ll Love This BEST Biscoff Fudge

Seriously, you NEED this fudge in your life! Here’s why:

Quick and Easy Dessert

Five minutes of prep? Yes, please! This is the perfect dessert when you’re short on time but craving something sweet.

Delicious Biscoff Flavor

That signature Biscoff taste shines through in every bite. It’s like a cookie butter dream come true!

Perfect Texture

Creamy, smooth fudge meets crunchy Biscoff cookies. The combo is just… *chef’s kiss*!

Great for Gifting

Got a holiday coming up? Need a little something for a friend? This fudge is always a winner!

Ingredients for the BEST Biscoff Fudge

Alright, gather ’round! Here’s what you’ll need to whip up this Biscoff magic:

• 14 ounces good-quality white baking chocolate, broken into pieces (makes it melt easier!)
• 14 ounces sweetened condensed milk (the *glue* that holds it all together!)
• 1/3 cup Biscoff spread, plus extra for drizzling (because why not?)
• 1/8 teaspoon salt (trust me, it balances the sweetness!)
• 8 Biscoff cookies, roughly chopped, divided (we want that crunch!)

Equipment You’ll Need

Okay, not much needed here! Let’s keep it simple:

8-inch Square Baking Pan

This is key! And don’t forget to line it with parchment paper. Seriously, it’ll save you a *world* of trouble later!

Microwave-Safe Bowl

A decent-sized one. You’ll want enough room to stir everything without making a mess. (Oops, too late for me!)

How to Make the BEST Biscoff Fudge: Step-by-Step Instructions

Alright, ready to get fudgy? Here’s the lowdown on how to make this Biscoff dream a reality. Don’t worry, it’s easier than you think!

Prepare the Pan

First things first: grab that 8-inch square pan and line it with parchment paper. Make sure the parchment hangs over the sides a bit – this makes it *so* easy to lift the fudge out later. Trust me on this one!

Melt the Ingredients

Now, toss the white chocolate, sweetened condensed milk, Biscoff spread, and salt into your microwave-safe bowl. Microwave in 30-second intervals, stirring like crazy in between. This is *super* important – you don’t want to burn the chocolate! Keep going until it’s all melted and smooth. It should look glossy and delicious!

Add the Cookies

Okay, grab half of those chopped Biscoff cookies and stir them right into the fudge mixture. We want that Biscoff goodness distributed evenly!

Pour and Top

Spoon the fudge mixture into your prepared pan and smooth it out. Then, sprinkle the remaining chopped Biscoff cookies on top, pressing them gently into the fudge. This makes sure they stick!

Chill to Set

Now comes the hardest part: waiting! Pop the pan into the fridge for at least 2 hours, or until the fudge is firm. I know, it’s torture, but trust me, it’s worth it!

Slice and Serve

Once the fudge is nice and firm, lift it out of the pan using the parchment paper overhang. If you’re feeling fancy, drizzle some extra melted Biscoff spread on top (highly recommended!). Then, slice it into small squares and serve. Get ready for the compliments!

Tips for Making the BEST Biscoff Fudge

Want to take your Biscoff Fudge game to the next level? Here are a few tricks I’ve learned along the way!

Melting the Chocolate Perfectly

Seriously, this is KEY! Don’t rush it. Those 30-second intervals in the microwave are your best friend. Stir, stir, stir! Burnt chocolate is NOT our goal here.

Even Cookie Distribution

When you’re pressing those Biscoff cookies into the top, make sure they’re spread out nicely. A gentle press ensures they stick without sinking too far. We want to see those cookies!

Clean Slicing

Warm water is your secret weapon! Run a large knife under hot water, dry it off quickly, and slice away. Repeat as needed for those perfect, clean fudge squares.

Biscoff Fudge Variations

Okay, so you’ve mastered the classic BEST Biscoff Fudge? Awesome! Now, let’s get a little crazy and try some fun variations. Don’t be afraid to experiment – that’s where the magic happens!

Different Toppings

Sprinkles are always a win! Or how about some chopped nuts for extra crunch? A sprinkle of sea salt? Ooh, fancy!

Different Flavors

A few drops of vanilla or almond extract can add a whole new dimension to your fudge. Just don’t go overboard, a little goes a long way!

Different Cookies

Feeling adventurous? Try using Oreos or graham crackers instead of Biscoff. I mean, why not?

Storing Your BEST Biscoff Fudge

Alright, so you’ve somehow managed *not* to eat all the fudge in one sitting? Impressive! Here’s how to keep those little squares of heaven fresh:

Refrigerating Instructions

Pop your Biscoff Fudge into an airtight container and stash it in the fridge. It’ll stay good for up to a week (if it lasts that long!).

Freezing Instructions

Want to save some for later? Slice the fudge into individual squares, then wrap each one tightly. Place them in an airtight container and freeze for up to 3 months. Hello, future you!

Frequently Asked Questions About BEST Biscoff Fudge

Got questions? I’ve got answers! Here are some of the most common things people ask me about this amazing Biscoff Fudge recipe:

Can I use a different type of chocolate?

Sure thing! Milk chocolate would be super sweet, but still delicious. Dark chocolate? Now *that* would be an interesting twist! Just keep an eye on the melting, as different chocolates can behave differently. You might need slightly shorter microwave intervals.

Can I use a different size pan?

Yep, you can! But be warned: it’ll affect the thickness. A 9×13 inch pan will give you thinner fudge, which might set faster. A smaller pan? Thicker fudge, longer chilling time. Just keep an eye on it!

Can I make this without a microwave?

Absolutely! You can totally use the double boiler method. Just melt everything together in a heatproof bowl set over a simmering pot of water, stirring until smooth. It takes a bit longer, but it’s a great option if you’re microwave-averse!

How do I prevent the chocolate from seizing?

Ah, the dreaded seized chocolate! The key is low and slow. Don’t overheat it! Those 30-second intervals are your friend. And make sure your bowl and utensils are completely dry – even a tiny drop of water can cause seizing.

Can I add other ingredients to the fudge?

Go wild! Chopped nuts, dried cranberries, mini marshmallows… the possibilities are endless! Just don’t add too much, or your fudge might not set properly. A little goes a long way!

Nutritional Information for BEST Biscoff Fudge

Okay, let’s talk nutrition, shall we? Now, I’m no nutritionist, so I can’t give you super precise numbers. Just keep in mind that the nutritional information for this BEST Biscoff Fudge can vary *a lot* depending on the specific brands you use for the ingredients. So, this is a treat, enjoy every bite, and maybe don’t eat the whole pan in one sitting (even though I totally understand the temptation!).

Enjoy Your BEST Biscoff Fudge!

Okay, you’ve got the recipe, now go make some fudge! Seriously, you won’t regret it. And hey, if you do make it, snap a pic and share it! Oh, and leave a comment – I’d love to hear what you think!

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