There’s something utterly dreamy about the rich caramel warmth and creamy texture packed into this Biscoff Fudge Recipe. It’s that perfect blend of sweet, buttery, and just a hint of spice from the Biscoff cookies that keeps me coming back for more—trust me, once you try it, you’ll see why it’s such a favorite around my kitchen.

Several square pieces of a creamy, pale yellow dessert are stacked on a white plate. Each piece has bits of brown cookie or biscuit mixed inside, giving a speckled look throughout the dessert. On top, a light brown drizzle sauce glistens, creating thin and smooth lines flowing down the sides. The texture looks soft and slightly firm. The plate sits on a white marbled surface, with a bright and softly blurred background behind it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Fudge Recipe
Top Tip
How to Serve Biscoff Fudge Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Fudge Recipe

Why You'll Love This Recipe

Honestly, this fudge has become my go-to treat when I want something that’s quick, indulgent, and just a little bit nostalgic. It feels special without needing dozens of complicated steps or fancy ingredients.

No fuss: It comes together in under 10 minutes, perfect for a last-minute sweet craving or holiday gift.
Deep flavor: The Biscoff spread and cookies add a unique spiced caramel note you won’t find in typical fudge recipes.
Customizable texture: You get that soft, creamy bite with delightful crunchy cookie bits throughout.
Great for gifts: It stores well and looks gorgeous with a simple drizzle or cookie topping—everyone will be impressed.

The image shows a white plate filled with square pieces of a creamy dessert. Each square has a smooth, pale beige layer on top with crumbled light brown cookie bits scattered over it. A medium brown sauce is drizzled in thin lines over the squares, adding texture and contrast. The dessert pieces are stacked casually, with some pieces slightly overlapping others. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Biscoff Fudge Recipe shines because every ingredient plays a vital role — from the creamy white chocolate that melts to silky perfection, to the Biscoff spread which brings that signature spiced caramel flavor. Let’s break down the stars of the show.

Flat lay of white baking chocolate broken into smaller pieces, a small white bowl of sweetened condensed milk, a small white bowl filled with creamy Biscoff spread, a small white bowl containing fine salt, and several whole Biscoff cookies arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White baking chocolate: Smooth and sweet, it’s easier to melt and lends the fudge its creamy base. I always recommend good-quality white chocolate for the best taste.
Sweetened condensed milk: This thick, sugary milk adds moisture and richness, helping the fudge set perfectly without being crumbly.
Biscoff spread: The magic ingredient! It’s like cookie butter in a jar — packed with deep caramel and cinnamon hints that transform this fudge from ordinary to unforgettable.
Salt: Just a tiny pinch helps balance out the sweetness and enhances the flavors. I find this little addition makes a big difference.
Biscoff cookies: Crushed into the fudge, they add satisfying crunch and a wonderfully spicy contrast to the creamy fudge.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this fudge depending on the season or who I’m making it for. Maybe a sprinkle of sea salt flakes on top for a sweet-salty twist, or swapping out some chopped nuts for extra crunch. Feel free to experiment — fudge is forgiving and fun!

Variation: Once, I added a swirl of peanut butter with the Biscoff spread, and wow, that combo was unexpectedly amazing. Honestly, it’s a playground for flavor combos once you have the basics down.

Step-by-Step: How I Make Biscoff Fudge Recipe

Step 1: Prepare Your Pan

Start by lining an 8-inch square baking pan with parchment paper. This simple step means your fudge won’t stick, and you can pop it out easily once set. I like to leave a bit of overhang as handles — trust me, it makes lifting the fudge out a breeze.

Step 2: Melt and Mix the Ingredients

In a large microwave-safe bowl, combine the white chocolate pieces, sweetened condensed milk, Biscoff spread, and a pinch of salt. Microwave in 30-second bursts, stirring well in between, until everything is melted and silky smooth. Keep stirring — sometimes the last chunks of white chocolate take a little patience to melt fully without burning.

Step 3: Fold in the Cookie Pieces

Pop half of your roughly chopped Biscoff cookies into the fudge mixture and gently fold them in. This adds texture inside the fudge, while the remaining cookie pieces will go on top for a lovely finish. Don’t overmix here — you want the cookie pieces to stay chunky and visible.

Step 4: Pour, Top, and Chill

Spoon the fudge into the prepared pan, smoothing it out evenly with a rubber spatula. Scatter the remaining chopped cookies over the top and gently press them in so they stick. Slide the pan into the fridge and chill for at least 2 hours until firm—this is key to getting those perfect fudge squares.

Step 5: Optional Finishing Touch

If you want to kick things up a notch, melt a little extra Biscoff spread and drizzle it over the top before slicing. It adds a glossy, extra flavorful finish that’s so satisfying.

Top Tip

Making fudge can sometimes be tricky, but over the years I’ve learned a few tricks that really help this Biscoff Fudge Recipe turn out silky and perfect every time.

Use quality ingredients: Don’t skimp on the white chocolate or Biscoff spread — the flavor difference is worth it.
Stir well between melting intervals: This prevents overheating and ensures a smooth mixture with no grainy bits.
Don’t rush chilling: Letting the fudge set fully in the fridge is crucial for cutting clean squares that hold their shape.
Line your pan properly: Parchment with overhang avoids a sticky mess when releasing the fudge.

How to Serve Biscoff Fudge Recipe

Garnishes

I usually keep it simple by sprinkling a few extra crushed Biscoff cookies on top or adding a drizzle of melted Biscoff spread, but for a little extra flair, a pinch of flaky sea salt or a few white chocolate chips can be beautiful and tasty as well.

Side Dishes

This fudge pairs beautifully with a robust cup of coffee or chai tea. It’s great as a small dessert after dinner or alongside some fresh fruit and nuts if you’re serving a dessert platter.

Creative Ways to Present

For celebrations, I've placed fudge squares in cute mini cupcake liners arranged on a tiered serving tray. Another favorite is wrapping individual squares in parchment paper tied with ribbons — makes a charming homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I keep leftover fudge in an airtight container in the fridge, where it stays fresh and chewy for about a week. The cool temperature really helps preserve the texture without drying it out.

Freezing

Yes, this fudge freezes really well! I slice it first, place the pieces on a baking sheet to freeze individually, then transfer them to a zipper bag or airtight container. This way, you can grab a piece or two without thawing the whole batch, and it keeps for up to three months.

Reheating

For thawing, I just leave fudge slices in the fridge overnight or at room temperature for about 30 minutes. Reheating isn’t usually necessary, but if you want that fresh-from-the-oven softness, a quick 5-second zap in the microwave softens it up beautifully.

Frequently Asked Questions:

Can I make this fudge without white chocolate?

While white chocolate adds creaminess and sweetness that suits this Biscoff Fudge Recipe perfectly, you can experiment with milk chocolate if you prefer. Just keep in mind it’ll change the flavor and texture, making it richer and less sweet.

What can I substitute if I can't find Biscoff spread?

Speculoos spread is an excellent substitute for Biscoff spread and will deliver a very similar caramelized spiced flavor. You can also try peanut butter for a different twist, but it won’t have quite the same signature spice notes.

Why is salt added to Biscoff fudge?

Adding a pinch of salt balances the intense sweetness of the condensed milk and white chocolate while enhancing the caramel notes from the Biscoff spread. It makes the flavors pop and keeps the fudge from being cloying.

Can I make this fudge using a double boiler instead of the microwave?

Absolutely! To use a double boiler, place a heatproof bowl over a pot of simmering water and melt the white chocolate, condensed milk, Biscoff spread, and salt gently, stirring frequently until smooth. This method prevents overheating and gives you more control over melting.

Final Thoughts

Making this Biscoff Fudge Recipe feels like an easy little indulgence that brightens any day. I hope you enjoy the process as much as I do — mixing the silky melted chocolate and that warming cookie flavor is just plain joyful. Once it’s ready, it disappears fast, so don’t say I didn’t warn you! Give it a try soon; you’ll have a new favorite fudge that’s surprisingly simple to make but utterly irresistible.