Wednesday, August 31, 2011

Biscoff Fudge

There's a new love in my life, and it's called Biscoff Spread. I stumbled upon it in a nearby gourmet grocery store, and I grabbed it, regardless of the fact that I had promised myself I wouldn't impulse buy that day. Oh well; I had to have this stuff! What is it, you ask?

The best way I can think of to describe it is peanut butter meets a cookie, then they have a baby. This Biscoff Spread tastes just like Biscoff cookies and looks exactly like peanut butter, with pretty much the same consistency and texture. One taste (okay, I didn't stop at just one taste!) and I knew I'd be doing great things with this stuff. But where to begin?

Making fudge seemed like a great start to me. I found a very simple peanut butter fudge recipe, then adapted it slightly to substitute Biscoff Spread for the peanut butter. It worked absolutely beautifully, and this stuff turned out nothing short of addictive. It's evil and it must be stopped!

The recipe is extremely easy; there's only three ingredients, and it can pretty much be whipped up, start to finish, in about 15 minutes. The longest part is waiting until the fudge is cool to cut it into squares. Or you could just eat it straight from the pan. I wouldn't blame you.

Biscoff Fudge
adapted from Sugarbaby
makes about 30 squares

1 2/3 cup granulated sugar
5 ounces (10 Tbsp.) evaporated milk
5 Tbsp. Biscoff Spread (or smooth peanut butter)

1. Grease or line with foil an 8x8-inch square dish and set aside. Combine the sugar and milk in a large saucepan and place on low heat. Stir until the sugar melts, then turn the heat to high.

2. Stirring constantly, allow the mixture to come to a full boil. Reduce the heat to medium-high, still stirring, and cook until the mixture reaches 235 degrees on a candy thermometer (this takes about 5 minutes if you do not have a candy thermometer). Remove from the heat and add the Biscoff Spread to the saucepan in dollops. Leave the mixture alone (no more stirring) for 5 minutes.

3. Stir the Biscoff Spread vigorously into the milk mixture, working quickly to incorporate the ingredients before the fudge becomes too hard. Immediately pour the mixture into the prepared dish and spread to the edges.

4. Allow the fudge to cool completely (this can be done on the counter or in the fridge/freezer). Cut the fudge into squares and store in an airtight container at room temperature for up to 1 week.


  1. Interesting, learn something new all the time over here, and the fudge looks great!

  2. I'm all over this -- I'm totally addicted to the Speculoos spread they sell at Whole Foods. I've just been enjoying it on toast in the mornings, but I've been trying to think of ways to put it to use in a dessert! Your fudge looks sooo tasty!