Sweet stuffDave BattenFudge, Biscuits

Biscoff fudge

Sweet stuffDave BattenFudge, Biscuits
Biscoff fudge
 

There are many three, four and five-ingredient fudge recipes to be found on the Internet, most have a similar ingredient set and method. I thought I would try one and guess what - it was really easy!

On first inspection, you think that this fudge might turn out very sweet, but by using quality white chocolate and not adding additional sugar, the result is great. You wouldn’t eat a lot in one go, but as a treat, this hits the spot.

Once you have mastered the basic technique it is very easy to customise with your favourite flavours and chocolate bars or biscuits. For example - quality dark chocolate and a sprinkling of Maldon sea salt; white chocolate and Oreos; Nutella and roasted hazelnuts; or even Chocolate Orange?

 

Step 1 - The fudge

  • Empty the condensed milk into a small pan

  • Break the chocolate into small pieces and tip in

  • Heat gently, stirring continuously, you don’t want this to burn or catch

  • Once the chocolate has melted into the milk remove from the heat

  • Tip in the Biscoff spread and mix. It doesn’t have to blend completely, a swirl looks fab!

  • Crumble in the biscuits for a bit of texture and give a good stir

 

Step 2 - Set the mix

  • Line a tin with greaseproof paper, mine was 10” x 8”

  • Tip in the fudge and quickly spread out to all of the corners

  • Warm some of the spread in a microwave so it goes a little runny

  • Artistically drizzle the spread over the fudge

  • Crumble a few more biscuits on top

  • Stick in the fridge for as long as you can, at least 4 hours, ideally overnight

Cut the chilled fudge into chunks, and see how long you can make it last!

 

 Ingredients - Biscoff fudge