I've written about Biscoff Spread, aka Speculoos à Tartiner before.  Thanks to a tip from my sister-in-law, yesterday I made Biscoff fudge.  I tried the recipe from this site almost verbatim the first time, using the creamy version of the spread and substituting butter for margarine.  The second time I tried the crunchy, and used half the vanilla called for.  Both results were very good, but I prefer the smooth Speculoos and the smaller amount of vanilla.  I'd love to research other fudge recipes to use as a base, but that's a future project.  The recipe from the bakerella.com site, with my alterations, follows:

Biscoff Fudge

1 1/2 cups sugar
6 Tablespoons butter
1/3 cup evaporated milk
1/4 tsp vanilla (or 1/8 tsp Penzey's double-strength vanilla, which is what I used)
1/2 cup Biscoff spread (creamy or crunchy)
3.5 oz. or half a jar of Marshmallow Creme

  1. Combine sugar, butter, and evaporated milk in a medium pot.
  2. Bring to full rolling boil, stirring constantly.
  3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.  (Actually, with my stove I started at Medium and came to a full rolling boil from there.)
  4. Remove from heat and stir in Biscoff spread until melted.
  5. Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well blended.
  6. Pour into greased 8 X 8 pan.
  7. Let cool and cut into small squares.

This makes a delicious fudge.  It's a bit drier than I prefer (not as smooth and creamy as most fudges), but that might be solved with some tweaking of the cooking time.  It's also very sweet, so make the pieces quite small when you cut it.

Posted by sursumcorda on Thursday, December 20, 2012 at 8:05 am | Edit
Permalink | Read 1054 times
Category Food: [first] [previous] [next] [newest]
Comments

I have made this twice already and the boys love it. To me, I don't get a big Biscoff flavor, but maybe that is because I am not a Biscoff connoisseur like the rest of you.

As far as the drier aspect, I agree with you. She mentions that maybe it is due to getting the mixture too hot, and it did seem that when I added the Biscoff it crystallized a bit. I was wondering if more Biscoff (or butter) would make it creamier.

Anyway, I would rather have chocolate fudge, but this was a good experiment. I had never made "real" (with fluff) fudge before because I kind of remember my mom getting frustrated with it not coming out right. Now that I have done it, I will probably look for some other recipes, but with chocolate. I would think Nutella would work, too.

Hope your guests get to enjoy some.

Sarah



Posted by dstb on Thursday, December 20, 2012 at 5:53 pm

Made it this morning and it turned out excellent. We love Biscoff. Thank you.



Posted by Dale on Sunday, December 23, 2012 at 8:56 am

You're welcome, Dale.

Of all the fudge, cookies, and other Christmas treats, I've eaten more Biscoff fudge (the crunchy kind) than anything else. Even more than the banket!



Posted by SursumCorda on Tuesday, December 25, 2012 at 4:16 pm
Add comment

(Comments may be delayed by moderation.)