This 3-ingredient Biscoff fudge couldn't be easier to make. It's made with white chocolate and Biscoff spread so there's NO condensed milk needed. It's so easy that you can even prepare it in the microwave!
I recently made 3-ingredient Nutella fudge and remembered this easy Biscoff version that I created a few years ago. I know Lotus Biscoff is well-loved across the world so I thought it'd be a great recipe to share on the blog. Here's how to make it...
Ingredients
There are just 3 simple ingredients for this Biscoff and white chocolate fudge. You can even make it a two-ingredient Biscoff fudge if you omit the biscuits!
- White chocolate: You'll need 300g of white chocolate to make 3-ingredient Biscoff fudge. This is a little less than my other fudge recipes but it still gives a nice height if you're using an 8x8-inch tin. Feel free to multiply the quantities if you want a super thick fudge.
- Lotus Biscoff spread: Because this fudge is made without condensed milk, we need to add something to transform the white chocolate from a solid block to a creamy fudge. Biscoff spread works perfectly for this and it adds a strong cookie butter flavour too! I recommend using the smooth kind for this but the crunchy style will work too.
- Lotus Biscoff biscuits: Or Biscoff cookies, whatever you want to call them! I recommend putting some biscuit pieces in the fudge mixture and then laying the rest on top, which makes it look super cool once it's cut into.
Equipment
- 8-inch square tin: I find that this size of tin is perfect for fudge. It's just the right size, giving you a nice height, and you can get plenty of servings out of it too. If you use this size of tin, you'll get 30 small squares of fudge or 12 large ones.
- Baking paper: Make sure you use baking paper when making this recipe to prevent the fudge from sticking to the tin. Leave a little hanging over the edges for a super easy removal process later on.
- Heatproof bowl: If you're making white chocolate Biscoff fudge in the microwave, you'll need a heatproof bowl to prevent it from cracking or melting. I tend to use stainless steel or glass bowls.
- Saucepan: If you don't have a microwave or prefer not to use one, you can melt the chocolate in a double boiler instead. To make a double boiler, sit your heatproof bowl over a saucepan with gently simmering water over it, ensuring that the bottom of the bowl doesn't touch the water. This will allow you to melt the chocolate very slowly which will prevent it from burning.
- Wooden spoon: A wooden spoon is great for mixing fudge and for transferring it to your tin. It also does a better job than a metal spoon for mixing the biscuit pieces into the fudge.
- Sharp knife: Last but not least, you'll need a sharp knife to cut the fudge into squares or slices once it's set.
How to make 3-ingredient Biscoff fudge with white chocolate
Step 1: Line an 8-inch square tin with baking paper and set aside. I recommend doing this before you start melting the chocolate to save fiddling around later.
Step 2: In the microwave or over a double boiler, melt 300g of white chocolate.
Step 3: Measure out 300g of smooth Lotus Biscoff spread and add it to the bowl with the melted white chocolate. Mix well until the spread is fully melted and there are no lumps left.
Step 4: Crush 12 Lotus Biscoff biscuits into small chunks and stir them into the fudge mixture.
Step 5: Pour the mixture into your lined tin and gently spread it out to the edges. The mixture will be quite runny so this should be easy.
Step 6: Once the fudge is sitting in the tin, top it with 6 whole Biscoff biscuits in two sets of three.
Step 7: Refrigerate for 2 hours until it becomes firm to the touch. Remove it from the tin and peel the baking paper off the bottom. Then just cut it into squares and enjoy!
Top tips
- Mix the Biscoff spread into the melted white chocolate until it melts fully. This will help it set quicker and prevent any unwanted lumps.
- Skip the Biscoff biscuits for a super quick and easy 2-ingredient Biscoff fudge. I promise it tastes just as delicious!
- Use smooth Biscoff spread for best results.
- White chocolate can be replaced with semi-sweet or milk chocolate.
FAQ
Lotus Biscoff spread is sold UK-wide and you'll find it in most large supermarkets and stores. It's usually located next to the jam, peanut butter and other spreads.
Because this fudge is so simple, the only reason it wouldn't set would be because you haven't chilled it for long enough or because you used something like candy melts instead of chocolate. Make sure to use real white chocolate bars and give it the full 2 hours in the fridge!
If you put it into an airtight container, this fudge should last for up to 1 week. It can be stored in the fridge but it'll taste better from room temperature.
Yes. To freeze your white chocolate Biscoff fudge, pop the pieces into an airtight container and freeze for up to 1 month. Once defrosted, do not refreeze.
That's all for this white chocolate and Biscoff fudge recipe. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Easy Biscoff Fudge With White Chocolate (3 Ingredients)
Ingredients
- 300 g White chocolate (10.5oz)
- 300 g Smooth Lotus Biscoff spread (10.5oz)
- 12 Lotus Biscoff cookies (crushed into small chunks)
To top:
- 6 Lotus Biscoff cookies (whole)
Instructions
- Line an 8x8-inch tin with baking paper.
- Melt the white chocolate in short bursts in the microwave or in a double boiler until smooth.
- Remove from the heat and stir in the Biscoff spread until it's fully melted.
- Crush 12 Biscoff cookies into rough chunks and stir them into the fudge.
- Transfer the mixture to your lined tin and spread it out evenly. Top with the remaining 6 Biscoff cookies.
- Refrigerate for 2 hours until firm then cut into squares.
Video
Notes
- Store in an airtight container at room temperature for up to 1 week.
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