Fudge. To have that little piece of fudge in your hand and then it being popped in your mouth brings most everyone to a chocolate Euphoria.

Admit it – once that fudge hits your mouth and starts to wake up your taste buds, you let out a faint “Mmmm” and a smile creeps up on your lips….well just wait until you take a bite of this Biscoff fudge.

I came across this recipe over at Bakerella and knew I had to try it. I am willing to try anything with Biscoff. If I could swim in the stuff, I would. If you haven’t tried it yet, where have you been, under a rock???

I thought I could do the same for Nutella….

…so I did….

….oh my.

I brought this into work (after leaving some for my kids at home) and most had never tried Biscoff before, let alone know what it was. After trying both kinds, hands down they liked the Biscoff fudge better. Each of them said the Nutella was very good – but the Biscoff had that certain…..’thing’ that was different and unexpected.

The fudge was gone….

….within a couple of hours.


All of it.

I loved Nutella….still do – but Biscoff has taken my heart…and my waistline. I can and would eat this stuff any way I can. I have a friend who takes a spoonful of it on her way to bed every once in a while until her kitchen drawer is out of spoons – because they are in another drawer. :)

It’s that good. Just like Nutella.

You could prepare one fudge, spread it in the pan and make the next fudge and spread that fudge on top of the first one; or, you could do two separate ones like I did. More for me!

Seriously, make this fudge. You won’t be disappointed!

Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 64
  • 1½ cups sugar
  • 6 Tbs. butter
  • ⅓ cup evaporated milk
  • ½ tsp. vanilla
  • ½ cup Biscoff spread OR Nutella
  • 3.5 oz (or half a jar) of Marshmallow Creme
  1. Combine sugar, butter and evaporated milk in a medium pot.
  2. Bring to a full, rolling boil, stirring constantly (this is absolute key).
  3. Reduce heat to medium and continue boiling for exactly 4 minutes, stirring constantly to prevent scorching.
  4. Remove from heat and stir in Biscoff (or Nutella) spread until melted.
  5. Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well blended.
  6. Pour into a well greased 8x8 pan.
  7. Let cool and cut into small squares.
  8. Makes 64 one inch pieces
If you want to add crushed Biscoff cookies to the Biscoff fudge, or toffee bits to the Nutella fudge like I did, you will need to really press it down into the fudge so it will stick. Just sprinkling it on will not do it. But be careful, the fudge is quite warm.



August 2, 2012Permalink Leave a comment

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