I've been looking for a non-chocolate fudge recipe for a couple years now. My daughter loves maple fudge, and looking for the perfect recipe has proven to be a challenge.
Most maple fudge recipes are basically melted white chocolate that you flavor with maple syrup. I've tried a few, and that's exactly what they taste like.
This fudge is make with Biscoff spread, a.k.a. cookie butter. Biscoff cookies (also known as Speculoos in other parts of the world) have a distinctly caramel-like taste with hints of cinnamon. My granddaughter calls them "airplane cookies" because they are a common option on commercial flights.
Whoever decided to make these cookies into a smooth, peanut butter-like spread was a genius! This opens up a whole new world of tastes!
Why I love this easy fudge
Ok, let's start with the most important word: EASY. Old-fashioned fudge can be a very complicated affair, requiring candy thermometers, lots of stirring, etc.
But this fudge is much easier than that. You do heat it on the stovetop and boil for couple minutes, but no need to use a candy thermometer.
And the resulting fudge is so delicious! Not a chocolate flavor, it is much more reminiscent of maple fudge.
I love to make multiple batches of fudge during the holidays. One batch of Nutella fudge and one of Biscoff fudge is the perfect combination. Everyone will want to try one of each, then declare one or the other to be their personal favorite.
Such an easy list!
- Brown sugar
- Biscoff spread
- Vanilla extract
- Powdered sugar
How to make Biscoff fudge
You prep by lining an 8x8 pan with parchment paper and set aside. Measure out the powdered sugar into a large bowl, and set this aside as well.
Now, use a medium size (2.5-3 quart)saucepan to melt the butter over medium heat. Add the brown sugar and milk.
Bring the mixture to a boil. It will kind of foam up, which is why I use a medium size pan. Helps keep it all together. 😀
Boil the mixture for 2 minutes, stirring frequently.
Then, remove the pan from the heat and stir in the Biscoff spread and vanilla. Stir until the spread melts and is completely incorporated.
Immediately pour the hot mixture over the powdered sugar and stir. I also use a hand mixer to ensure it is well mixed and smooth.
Pour the mix into the parchment-lined pan and spread evenly.
Chill the pan until the fudge is firm. This will take at least an hour. Once the fudge is set, it's ready to cut into one-inch squares.
Is this the same as maple fudge?
I do not think you could call this maple fudge, but it's pretty close! This fudge is creamy and delicious. The cookie butter spread gives a hint of cinnamon and caramel flavor in every bite.
And even though there is nothing on the jar that mentions "maple", the flavor really is very reminiscent of maple syrup.
Most maple fudge I have tried includes nuts, and I will definitely be including some next time. Some chunks of walnuts seem like they'd be the perfect match. 😀
I'll report back here when I try it!
- 1 cup butter
- 2 cups brown sugar
- ½ cup milk
- 1 cup Biscoff spread creamy
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (confectioners)
- Measure the powdered sugar into a large mixing bowl and set aside. Line a 8x8-inch pan with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring the mixture to a boil then boil for 2 minutes, stirring frequently.
- Remove pan from heat and add the Biscoff spread and vanilla. Stir until the spread is melted and completely incorporated.
- Pour the hot mixture over the powdered sugar and stir together. Use a hand mixer to mix the ingredients until smooth.
- Pour the mixture into the parchment-lined pan and spread evenly. Chill until firm, at least an hour. Then, cut into one-inch squares to serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.