Biscoff Fudge
This Biscoff Fudge is SO EASY! Two simple ingredients create a creamy, spiced caramel delight that’s perfect for gifts or crowd-pleasing desserts.
Servings: 16 servings
Ingredients
- 11 lb Pillsbury Vanilla Frosting large container, room temperature
- 2 3/4 cups Biscoff Spread smooth variety, room temperature
Instructions
Make Biscoff Fudge: A Simple Method
- Line your 8x8-inch pan with parchment paper, leaving an overhang on the sides for easy fudge removal.
- In a mixing bowl, add the entire 11lb container of Pillsbury vanilla frosting and 2 3/4 cups of Biscoff Spread, both at room temperature.
- Mix the frosting and Biscoff Spread thoroughly with a spatula or wooden spoon until silky smooth and lump-free.
- Pour the mixture into the prepared pan and spread evenly with the spatula, smoothing the top.
- Place the pan in the refrigerator and chill for at least 2 hours until the fudge is firm enough to cut.
- Cut the fudge into bite-sized squares using a sharp knife. Serve immediately or keep refrigerated until ready.
Equipment
- Mixing Bowl
- Spatula or Wooden Spoon
- 8x8-inch Pan
- Parchment Paper
- Measuring Cups
Notes
- Use parchment paper for easy fudge removal and clean slicing.
- Chill the fudge overnight for firmer squares, ideal for gifting.
- Ensure both ingredients are at room temperature for smooth mixing without lumps.
- Customize by adding crushed Biscoff cookies, nuts, chocolate chips, or drizzles before chilling.
- Store fudge in an airtight container in the fridge for up to two weeks or freeze for up to three months.