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
- Combine sugar, butter, and evaporated milk in a medium pot.
- Bring to full rolling boil, stirring constantly.
- 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.)
- Remove from heat and stir in Biscoff spread until melted.
- Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well blended.
- Pour into greased 8 X 8 pan.
- 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.
