Go Back
+ servings
fudge stacked in a bowl with a dishtowel behind it

Biscoff Fudge

Biscoff fudge is a quick and easy treat that's perfect for the holidays. You only need a handful of ingredients and you don't need a candy thermometer!

Course Dessert
Cuisine American
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 10 minutes
Servings 49
Author Kelsie


  • 12 ounces white chocolate chips
  • 1 14.1-ounce jar Biscoff spread*
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 14 ounces sweetened condensed milk


  1. Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper). Set pan aside.
  2. Combine the white chocolate chips, Biscoff, cinnamon, and salt in a large microwave-safe bowl.
  3. Heat in 20-second intervals, stirring well after each interval, until the baking chips and Biscoff are melted and smooth. (Sometimes the chips don’t melt well, just keep stirring!)
  4. Add the vanilla and stir until combined. Quickly mix in the sweetened condensed milk; the fudge sets up quickly once the condensed milk is added so mix fast.
  5. Scrape into the prepared baking dish and refrigerate until set, about 2 hours. Slice and serve.

Recipe Video

Recipe Notes

  • *This is almost 1 1/2 cups of Biscoff. If you can only find larger jars, measure out a scant 1 1/2 cups.
  • Uneaten Biscoff fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
  • It can also be stored in the freezer (again in an airtight container) for about two months.
  • Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.