Want an easy fudge recipe that's dairy-free? Try this quick and delicious vegan Biscoff and chocolate fudge made with condensed milk.
Most people equate fudge making to lots of whipping, using thermometers to check the heat and just an all-round complicated and tricky recipe to make.
However, my technique for making fudge is quick and easy and makes gorgeously soft fudge.
Today's recipe is the most luxurious vegan Biscoff and chocolate fudge.
Jump to:
- 💭 What is Biscoff?
- 👩🏻🍳 The history of fudge - Scottish or American?
- 🍪 Condensed milk fudge
- 🥛 Is condensed milk suitable for vegans?
- 📋 What you need to make dairy-free Biscoff fudge
- 📖 Variations to the fudge
- 💭 Can you add Lotus Biscoff Biscuits?
- 🌡️ Microwave or bain marie
- 🔪 Storing fudge
- 💭 Can you freeze condensed milk fudge?
- 🍬 More sweet vegan snacks
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 How to make easy vegan Biscoff & chocolate fudge
- 📖 Recipe
- Comments
💭 What is Biscoff?
Let's start at the very beginning and talk about what Biscoff is and which type you need for this recipe.
Biscoff, which is also called Lotus, Lotus Biscoff or speculoos are a caramel-flavoured crisp biscuit (cookie) created and made in Belgium
These biscuits, which were made to be served with coffee were created in 1930 and are still made by the same family run bakery.
The name was created by mixing the words biscuit and coffee.
As well as the traditional biscuit, they also make a delicious Lotus Biscoff spread, which is gorgeous stuff and accidentally vegan, so it's perfect for flavouring this dark chocolate fudge.
👩🏻🍳 The history of fudge - Scottish or American?
It's hard to definitively say whether fudge was first created in America or Scotland.
The first mention of it was in The Household Book of Lady Grisell Baillie (1692–1733), whose notes were then made into a book in 1911, so it could have been made well before she noted down the recipe in the early 1700s.
Although, an American confectioner and chocolate maker claims to have invented it by fudging (mucking up) a batch of French caramels in 1888.
Who knows, but it's a popular traditional sweet treat in Scotland along with our more grainy and melt-in-the-mouth tablet.
🍪 Condensed milk fudge
Traditional Scottish fudge is made in a heavy-bottomed pan with butter, sugar and milk.
It's cooked gently to melt the sugar and then brought to a boil, which is when you need your thermometer to get it to the right temperature and a 'soft ball' stage, which tells you when it's ready.
Really tricky to get right!
However, with the condensed milk method, it's much simpler to make and you can make it in a microwave or in a bain marine (a double boiler) and no thermometer is required.
🥛 Is condensed milk suitable for vegans?
Regular condensed milk is not suitable for vegans as it is made with dairy milk.
Thankfully, it is possible to buy dairy-free milk which is made with coconut milk.
For a while Carnation made a plant-based condensed milk, which sat alongside the original version in supermarket shelves, but it must have been unprofitable for them as they stopped making it.
There are a few other brands available, but I tend to buy Nature's Charm condensed milk which is available in health food shops and online from vegan supermarkets and health food stores.
As a last resort, you could always buy it from Amazon.
📋 What you need to make dairy-free Biscoff fudge
Here are the simple ingredients you need to make this easy Biscoff fudge.
- Dairy-free condensed milk
- Vanilla extract - if you can afford to don't buy the vanilla essence as it is artificial and doesn't taste good, the extract is more expensive but you only use a little
- Biscoff spread
- Dark chocolate
- Salt - just a pinch
The printable recipe with full ingredient list, method, notes and nutritional values is at the bottom of the page, there are 'jump to buttons' above.
📖 Variations to the fudge
This recipe is good, but here are a few tweaks you can make to this easy vegan Biscoff fudge recipe, to change it up.
- Vegan white chocolate - drizzled over the top of the fudge as well as the Biscoff drizzle or instead of it
- Dark chocolate - you can use melted chocolate as a drizzle too
- Chocolate chips - can be pressed into the fudge mixture
- Peanut butter - smooth peanut butter can be used instead of Biscoff spread in this vegan fudge
I'm sure you will have some ideas for tweaks too.
💭 Can you add Lotus Biscoff Biscuits?
Crushed Biscoff biscuits are good in a cheesecake base or added to ice cream, like my easy vegan Biscoff ice cream.
However, it isn't good in fudge.
Fudge should be creamy and soft, you don't want a gritty texture in it, so I would skip the Biscoff biscuits and just use the spread for the fudge.
🌡️ Microwave or bain marie
For this recipe, you need to melt the ingredients before blending.
You can use a bowl in the microwave or a bain marine.
MICROWAVE
When using a microwave, remember the power varies a lot, so you may need to melt the ingredients for less time or longer, just make sure to keep checking on it and stirring, so you don't over-cook the ingredients.
Once nearly melted, remove from the microwave and keep stirring, the heat in the bowl will help to continue the ingredients.
BAIN MARIE
A bain marine is basically a bowl sitting over a pot of gently simmering water.
It's a gentle way of melting chocolate or spreads.
When melting in bain marie, just make sure the bottom of the bowl doesn't touch the water.
If you are melting chocolate it could seize and go grainy.
🔪 Storing fudge
Once cut into bite-sized pieces (small chunks) with a sharp knife, fudge is best kept in the fridge.
Store it in an airtight container for 4-5 days.
I like to divide the layers with parchment paper or greaseproof paper so they don't stick.
Love bite-sized snacks? Try these Date & Tahini Brownie Bites.
💭 Can you freeze condensed milk fudge?
Condensed milk fudge, be it standard or dairy-free condensed milk, is high in fat, so it freezes well.
Wrap in cling film (saran wrap) or greaseproof paper, then in a freezer-friendly airtight container with a tight-fitting lid.
You can store it for 5-6 months.
It can become a little drier in texture after it's frozen, but it will still be good.
🍬 More sweet vegan snacks
Looking for more sweet treats like this classic fudge? Try these:
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👩🏻🍳 How to make easy vegan Biscoff & chocolate fudge
These step-by-step photos will show you how to make this smooth biscoff and chocolate fudge.
Full printable recipe card below.
Step 1
- Cover a brownie tin in non-stick baking paper and set aside.
- Spoon the condensed milk into a large microwave safe bowl (full recipe below).
- Add vanilla extract and a pinch of salt.
- Next add the Biscoff spread and broken pieces of chocolate.
Step 2
- Melt the ingredients together in a microwave or in a bain-marie (double-boiling method).
- When it's just about melted, take it out or off the heat and mix it with a silicone spatula or a wooden spoon. You will feel it thicken as you stir it.
- Once it feels thick, pour it into your prepared tin (or other tray) and smooth the surface.
Step 3
- To decorate the fudge, melt some Biscoff spread and use a teaspoon to drizzle it on the fudge, then pop it in the fridge to set.
- Once it has been in the fridge for a while but not quite set, score through the fudge into bite-sized (small squares) pieces.
- Pop back in the fridge to continue setting.
- Cut, serve and enjoy!
📖 Recipe
Easy Vegan Biscoff and Chocolate Fudge Recipe
Ingredients
- 320 g vegan condensed milk
- 200 g Biscoff spread
- 200 g dark chocolate (broken into pieces)
- 1 teaspoon vanilla extract
- 1 pinch salt
drizzle
- 1 tablespoon Biscoff spread
Instructions
- Line a 20cm (about 8 inches) square brownie tin with non-stick parchment/baking paper, leaving an overhang, so you can remove it easily. If you’re baking tin/tray is bigger, the fudge will be thinner.
- In a large bowl add all the fudge ingredients.
- Microwave until melted or melt in a bain marie (see notes).
- Once melted, mix well with a spatula until youfeel the mixture is well combined and starting to thicken. As it thickens youwill see it come away from the sides of the bowl.
- When it is thick, pour into your prepared tin and smooth evenly.
- Melt 1 tablespoon of Biscoff spread in a bowl int he microwave, it took about 20 seconds in my microwave, yours may be different, so keep an eye on it.
- Mix the spread to make sure it is melted evenly (the heat of the bowl will help), then drizzle over the fudge and pop the trayof fudge in the fridge to set.
- Once partially set, score the fudge into pieces with a sharp knife, then when completely set, remove the fudge from the tray and onto a cutting board and cut into bite-sized pieces (or as big as youl ike).
- Enjoy!
Notes
- To melt in a double-boiler (bain marie), add ingredients to a bowl which will sit over a pot of simmering water, without touching the water and stir until melted.
- Store it in an airtight container for 4-5 days. I like to divide the layers with parchment paper or greaseproof paper so they don't stick.
- Wrap in cling film (saran wrap) or greaseproof paper, then in a freezer-friendly airtight container with a tight-fitting lid. You can store it for 5-6 months. It can become a little drier in texture after it's frozen, but it will still be good.
Jill says
That looks heavenly Jaq, I must make it. I am sure I have a tin of that condensed milk at the back of the cupboard somewhere. Jill x
Jacqueline Meldrum says
Oh yes do, you will love it!
Fiona says
can you make it with white chocolate?
Jacqueline Meldrum says
You could Fiona, although it might be a bit sickly as the Biscoff is sweet too. Maybe keep the white chocolate as a finishing drizzle.
Graham says
this always disappears quickly, although I am sure it is mostly the boy, my wife Jacqueline might say it is me but don't listen to her.
Jacqueline Meldrum says
I think you are both as bad as each other for hoovering up snacks, but I am happy you enjoy it.