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 Nutella fudge and remembered this delicious 3-ingredient Biscoff fudge 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.
This recipe is quick and easy to make and with no baking required, it's perfect for beginners. Here's how to make it...
Ingredients
There are just 3 simple ingredients for this recipe. You can even make it a two-ingredient fudge if you omit the Biscoff biscuits!
- White chocolate: You'll need 300g of white chocolate to make this 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 or use a smaller tin if you want super-thick slices of 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 lump into 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 like to call them. I recommend putting some biscuit pieces in the fudge mixture and then laying the rest on top, which makes it look more interesting once it's cut into.
Equipment
- 8-inch square tin: I find that this size of tin is perfect for fudge. It gives the slices just the right 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 super easy removal later on.
- Heatproof bowl: If you're making your white chocolate Biscoff fudge in the microwave, you'll need a heatproof bowl to prevent it from cracking or melting. I like 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
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 rows of three. Or, if you prefer, you can crush them and sprinkle them all over the top.
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 but you'll lose that classic Biscoff colour.
FAQ
If you put it into an airtight container and keep it in the fridge, this fudge should last for up to 1 week. If you make it without the biscuits, it can last for up to 3 weeks!
Yes, for up to 1 month. You can either freeze the entire slab wrapped in clingfilm, freeze slices on a baking tray until solid then pop them into freezer bags, or place the slices into airtight containers. You can defrost it by letting it sit out at room temperature for an hour or so, or letting it thaw in the fridge overnight. Do not refreeze.
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 made without condensed milk, it's pretty difficult to get wrong. Reasons for it not setting would be because you haven't chilled it for long enough, you've overheated the chocolate, or you used something like candy melts instead of chocolate. For best results, make sure to use real white chocolate bars, keep the heat low while melting, and give it the full 2 hours in the fridge.
More Biscoff desserts
I hope you like my 3-ingredient Biscoff fudge recipe. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
3-Ingredient Biscoff Fudge (Without Condensed Milk)
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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