Vegan Biscoff Fudge

This easy vegan biscoff fudge recipe has just four ingredients, using vegan condensed milk and white chocolate with the most delicious biscoff spread to result in this rich and indulgent treat!

I'm a real sucker for a chunk of fudge. Rich, sweet, decadent, and deliciously indulgent, it's the ultimate treat and unfortunately difficult to come by as a vegan! However, when I found a couple of tins of Carnations vegan condensed milk, I knew vegan fudge was only a few hours away!

This recipe uses lotus biscoff spread and biscuits, which really take it to the next level. While you're here, you might also want to check out this amazing recipe for vegan biscoff brownies, or this absolute showstopper of a biscoff cheesecake!

How to make vegan biscoff fudge

This recipe uses just FOUR simple ingredients:

• Vegan condensed milk (I used the Carnations vegan condensed milk which comes in a red tin)
• Vegan white chocolate
• Lotus biscoff spread
• Lotus biscoff biscuits

Make sure you use a vegan white chocolate that you like the taste of, as it will be a predominant taste in the fudge. That might seem silly to say, but not all vegan white chocolate tastes great - I find some brands can be a little chalky - so pick carefully.

I used lotus biscoff sandwich cream biscuits, but you could also use the original biscuits if that's all you can find!

To make this vegan fudge, you'll first combine the condensed milk and white chocolate over a low heat, until the chocolate has melted.

Then, stir in the biscoff spread and chopped biscuits, and leave the fudge to set in your baking tin for at least three hours. That's literally it!

Storing vegan fudge

You can store your fudge in an air-tight container at room temperature, or keep it in the fridge for around 7 days.

You could also freeze your fudge, just allow it to thaw completely before eating!

Vegan Biscoff Fudge

Author: Yasmin Henley

737kcal

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Prep 5 minutes mins

Cook 5 minutes mins

Additional Time 3 hours hrs

Total 3 hours hrs 10 minutes mins

Easy vegan biscoff fudge, made with vegan white chocolate and vegan condensed milk and, of course, added lotus biscoff spread and biscuits!

Servings 9 large squares

Course Baking

Cuisine British

Ingredients

1x2x3x

• ▢ 370 g tinned condensed milk
• ▢ 375 g white chocolate
• ▢ 500 g lotus biscoff spread
• ▢ 7 lotus biscoff biscuits

Method

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1. Add the vegan white chocolate and condensed milk to a saucepan, and cook on a low heat until the chocolate has melted and combined. Stir regularly to avoid the chocolate burning.
   375 g white chocolate, 370 g tinned condensed milk
2. Meanwhile, chop the biscuits into small pieces.
3. Line a 7 x 7-inch baking tin with non-stick baking paper.
4. Stir in the biscoff spread and chopped biscuits (reserve a few pieces to decorate the top), then pour the fudge into your tin. Scatter your remaining biscuit pieces over the top.
   500 g lotus biscoff spread, 7 lotus biscoff biscuits
5. Refrigerate for at least 3 hours to allow the fudge to set.
6. Remove the fudge from your baking tin and cut into 9 or 18 pieces.

Nutrition

Calories737kcalCarbohydrates85gProtein10gFat40gSaturated Fat16gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol23mgSodium146mgPotassium290mgFiber0.5gSugar68gVitamin A122IUVitamin C1mgCalcium208mgIron1mg

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