When I put “make fudge” on my birthday list I didn’t have anything big in mind. A little chocolate, maybe a little maple nut. But then I had an idea worthy of the evil genius laugh. I plotted, I shopped, I googled peanut butter fudge recipes, I substituted, and then I rocked it.
I took my Cookie Butter Fudge to a party on Sunday and it got good reviews all around. The fudge is creamy and a little bit crumbly, just the way I like it. And you can never (ever) go wrong by making yet another dessert Biscoff-flavored.
- 8 Tbsp butter
- 2 and 1/4 cups packed light brown sugar
- 1/2 cup skim milk
- 3/4 cup Creamy Biscoff Spread
- 3 and 1/2 cups powdered sugar
- Place powdered sugar in a large, heat-proof bowl.
- Melt butter in a saucepan over medium heat. Stir in milk and brown sugar and bring to a boil. Boil 2 minutes, stirring frequently.
- Remove from heat and stir in Biscoff spread. Pour over powdered sugar and beat with an electric mixer until smooth.
- Pour into an 8×8 inch casserole dish and refrigerate at least 2 hours before slicing. Store in fridge until ready to serve.
What is your favorite type of fudge?