If you're anything like me and can't resist a spoonful of cookie butter straight from the jar, then Biscoff Fudge is calling your name! It's creamy, rich, and packed with that irresistible spiced cookie flavor we all know and love.
The best part? It comes together with just a few ingredients and a quick stir-no candy thermometer needed! Whether you're making it for a holiday tray, a sweet gift, or a treat-yourself moment, this fudge is about to become a new favorite.
Jump to:
What makes this recipe irresistible
This isn't just any fudge-it's cookie butter fudge! The warm, spiced notes from the Biscoff spread melt beautifully into the rich marshmallow fluff, giving you a melt-in-your-mouth treat that's sweet, cozy, and just a little bit unexpected!
It's the kind of recipe you'll come back to again and again because it's so simple to make, doesn't require a lot of cleanup, and has everyone asking, "Wait…what's in this?!" It's unique, crowd-pleasing, and totally addicting.
Biscott Fudge Recipe
Equipment
- 1 8x8 baking dish
- Parchment Paper
- large saucepan
- Spatula
Ingredients
- ¼ cup butter
- ½ cup evaporated milk
- 2 cups brown sugar
- 1 cup Biscoff spread
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 5 biscoff cookies crushed
Instructions
- Line an 8x8" baking dish with parchment paper, set aside.
- Add the butter, evaporated milk, and brown sugar to a large saucepan over medium-high heat. Stir well until the sugar is fully dissolved.
- Bring the mixture to a rolling boil, and cook, stirring constantly, for two minutes.
- Remove from heat, and add the Biscoff spread, marshmallow fluff, and vanilla extract. Mix well until the candy is smooth and creamy.
- Pour the mixture into the prepared 8x8" prepared baking dish, and spread evenly.
- Immediately garnish with the crushed cookies, gently press the crumbs into the top of the fudge. Allow the fudge the set at room temperature for up to one hour.
- Once the fudge is set, remove it from the pan, cut into squares, serve and enjoy!
Love this recipe? Join the free membership group!
Nutrition
Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
If you don't have evaporated milk on hand, whole cow's milk will work just fine. I have not made this fudge using low-fat or nonfat milk, though, so I can't say if either of the latter would allow for the proper texture.
You bet! I'd add ½ cup finely crushed biscoff cookies. Keep in mind you'll loose the creamy texture of the fudge.
Deb's top tips
Line your pan with parchment paper to make lifting and slicing a breeze!
Related recipes
If you're on a sweets kick, I've got a few more treats you won't want to miss. Try my Rocky Road Fudge, loaded with marshmallows, peanuts and almonds for that classic combo! The Cashew Toffee, is a classic combination of crunchy nuts, and buttery deliciousness!
The White Chocolate Peppermint Fudge is creamy, rich and festive!
Wrapping it up
Biscoff Fudge is one of those recipes that tastes like it took way more effort than it actually did-and those are my favorite kind! It's quick, creamy, and totally craveable.
If you give this recipe a try, I'd love to hear what you think-drop a comment or tag me in your sweet creations! And if you're putting together a dessert board or holiday tray, don't forget to check out a few of my other easy candy recipes while you're here.
Jean M says
I make a lot of fudge at Christmas and this one I definitely want to make!
Debra Clark says
It's so good! Mom and I are making another batch tomorrow.
Kesha says
Oh yummy! I have never made Biscoff fudge but will have to add it to my list of Christmas goodies to make! I love Biscoff cookies so I have no doubt that I will not be able to stay out of this fudge!
Debra Clark says
You’re speaking my language, Biscoff has that “just one more bite” effect! I hope you give it a whirl this season, and if it disappears instantly… we’ll both know why Keesha! 😋
Dee says
I have not tried Biscoff yet but this fudge makes me want to run to the store right now to buy some! This recipe sounds delicious and photo looks yummy too.
Debra Clark says
It's worth the trip Dee, this fudge is AMAZING! I hope you give it a try!
Carol says
This fudge sounds so good, I do enjoy Biscoff, Just when I thought I was going to cut back on Christmas Baking, guess not this year.
Debra Clark says
Haha, right? Just one more thing! Happy holidays to you & yours Carol!
Karen says
yum yum
Sue says
The fudge looks absolutely delicious, brings back memories of years ago when my Aunt Jean would give everyone delicious homemade fudge in a lovely Christmas themed tin. But what is Biscoff? Never hear of it
Sherri Rochester says
Yum! This sound delicious! I remember Mom talking about Biscoff. I am going out and getting my missing ingredients this afternoon. I bet that the brown sugar gives the fudge a nice caramel taste! Oh, I am so excited!
Debra Clark says
You'll love this sweet bite Sherri, be sure to swing back and let me know what you think!! Happy Holidays!
MaryB says
What a fun use for Biscoff. It sounds delicious. I always like to find a new recipe to try each holiday season.
Debra Clark says
Biscoff makes everything extra cozy. I hope you get a chance to try it—let me know what you think Mary!
Debra Clark says
Oooh, you're in for a treat Sue! Biscoff is a thin, crunchy Belgian cookie. It has a distinct caramel/brown sugar flavor. They are great with coffee or tea and fun fact...they are often served on flights as a snack! Happy baking!!
Jean M says
Gurrl! that fudge looks delicious!! I'll give you a heads-up about it as soon as I make it!
Debra Clark says
Awesome, enjoy Jean!! This fudge is AMAZING!!! Have a wonderful holiday season!!