Vegan Biscoff Fudge
This indulgent vegan Biscoff fudge recipe is so easy to make. All you need to do is cook the ingredients together in the microwave and leave the mixture to set. The hardest part is resisting eating the mixture before it sets!
Biscoff is one of my favourite sweet treats; growing up I remember the Lotus Biscoff biscuits were something that I only ever saw at the hairdresser.
They were reminiscent of the speculoos biscuits that I used to have in Belgium and so I have always had a fondness for that lightly spiced caramel flavour that you couldn’t easily find and buy in the shops.
Fast forward to the present and there is a huge selection of Biscoff related things easily available in the UK. And I’m not complaining. Instead, I’m trying to find more ways to subtly incorporate more Biscoff into my life.
Not only is this four-ingredient vegan Biscoff fudge recipe quick and easy to make, but it’s packed full of that wonderful Biscoff flavour that we all know and love. The only hard part is waiting for the freezer to do the hard work and set it.
This vegan Biscoff fudge recipe also doubles up as a homemade gift. If you have a biscoff lover in your life (which you no doubt will), wrap some up, tie it with a ribbon and make their day! – Megan d’Ardenne
Total Time: 1 hour 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 20
Rating:
Total Time: 1 hour 20 minutes
Servings: 20
Ingredients
Method
Ingredients
(Servings: 20)
- 6.25 6.25 g smooth Biscoff spread (plus an extra spoonful for decoration)
- 17.5 17.5 g caster sugar
- 6.25 6.25 g dairy-free butter
- 18.5 18.5 g vegan condensed milk
- 0.4 0.4 Biscoff biscuits
- Pinch of salt
Method
- Add the dairy-free butter, condensed milk and caster sugar to a heatproof bowl and cook in the microwave on high for 12 minutes. Stir the mixture every 2-3 minutes and ensure it doesn’t bubble up.
- Once melted, remove from the microwave and stir in the salt and Biscoff spread until the ingredients are well combined.
- Place the bowl back in the microwave and cook on high for another 30 seconds-1 minute until your fudge mixture is thick and caramel-coloured fudge.
- Transfer the mixture into a deep lined baking tray and sprinkle with crushed Biscoff biscuits on top before you allow the mixture to cool for 1 hour.
- Once firm cut into bite-size pieces and enjoy! Store in the fridge and consume with 10 days.
