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Easy Biscoff Fudge – Guess the Secret Ingredient!

February 3, 2021 by Lucy Parissi Leave a Comment

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Easy Biscoff Fudge with a secret ingredient. No one will ever guess this heavenly Lotus Biscoff Fudge recipe contains mashed potato! Perfect as a sweet after dinner treat or with your coffee.

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Biscoff fudge squares on a ceramic board

Occasionally I like to give my kids a treat and then ask them to guess what the secret ingredient is, just to mess with their heads a little 😉

Let me tell you NOBODY guessed that this delicious Biscoff Fudge contains… mashed potato!

Mashed Potato Fudge???

Most fudge recipes contain sweetened condensed milk which is combined with sugar and butter and cooked over low heat then boiled until it reaches soft ball stage.

This Biscoff fudge recipe doesn’t require condensed milk or boiling. Instead the creaminess comes from a little mashed potato!

Fear not, you can’t taste the potato AT ALL in the fudge – it’s just sweet Lotus Biscoff yumminess all the way.

Biscoff fudge on a plate decorated with chocolate hearts

WHAT YOU NEED TO MAKE (POTATO) FUDGE

I used Rooster potatoes in this recipe – any potatoes that are suitable for mashing will work as well. You can also use cooked sweet potato.

  • One medium potato, boiled or steamed. Usually I just make mashed potatoes and reserve some to use in this recipe. Don’t use leftover mash (which contains salt).
  • Unsalted butter
  • Lotus Biscoff spread (smooth or crunchy) or Trader’s Joes Speculoos Cookie Butter
  • Dark chocolate chips – do not use milk ones or the fudge will be too sweet
  • Icing sugar (powdered sugar)
  • Vanilla extract or vanilla bean paste
  • Biscoff biscuit crumbs (you can use plain or filled Lotus cookies)
  • Dark chocolate chips and Biscoff spread for the topping

HOW TO MAKE BISCOFF FUDGE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Peel, cube and cook one medium potato until soft. I usually just reserve one cup (150g) whenever I cook potatoes for mash. Put the potato and butter in a mixing bowl and mash.

Bowl containing cubed cooked potatoes and butter

STEP 2 Add the Biscoff spread, chocolate chips and vanilla. Microwave for 30 seconds, stir, and microwave for a further 30 seconds, or until melted. Stir everything together until smooth.

Bowl with mashed potato, chocolate chips, Biscoff spread

STEP 3 Stir the icing sugar in, gradually, mixing it in until incorporated.

Mixing icing sugar into a bowl of fudge mix

STEP 4 Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.

Biscoff biscuit crumbs in bowl of fudge mixture

STEP 5 Spoon the fudge to into a 8 inch square tin lined with baking paper, spread out and level then chill in the fridge until set.

Spreading fudge in a lined square tin

STEP 6 Put the chocolate chips and Biscoff in a measuring jug and microwave, in 30 second bursts, stirring until melted and smooth. Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight. 

Spreading melted chocolate over tin of fudge

STEP 7 Use a large knife to slice the fudge into small squares, wiping the blade clean in between each slice. Drizzle with a little warm Biscoff and decorate with chocolate hearts, if you like. Store the fudge in a tin in the fridge.

Plate of Biscoff fudge squares

TRY THESE RECIPES!

No Bake Biscoff Cheesecake

This creamy Biscoff Cheesecake will delight Lotus Biscoff lovers! You will LOVE this no bake cheesecake made with Biscoff cookies and cookie butter spread, it tastes simply amazing. You will need one jar of smooth Lotus Biscoff cookie spread – most is used in the filling and the remainder to top the cheesecake.
Read More

Biscoff Cake Traybake

This Easy Biscoff Cake comes together in minutes! A beautifully fragrant and fluffy Biscoff Traybake topped with buttercream and decorated with Lotus biscuits. Serves a crowd so perfect for sharing! Make sure all your cake ingredients are at room temperature before starting this recipe.
Read More

No Bake Lotus Biscoff Bars

Incredibly delicious Lotus Biscoff Bars! These easy no bake bars are packed with cookie butter yumminess and topped with a layer of chocolate.
Read More

HAVE YOU MADE MY BISCOFF FUDGE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Easy Biscoff Fudge

Lucy Parissi | Supergolden Bakes
This delicious Biscoff fudge is easy to make and boasts a secret ingredient! I have used a little mashed potato to keep this fudge soft and creamy. Perfect with a cup of coffee or as an after dinner treat.
5 from 1 vote
Print Rate
Course: Candy
Cuisine: British
Keyword: Biscoff Fudge, Lotus Biscoff Fudge
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Chilling: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 40 squares
Calories: 136kcal
Prevent your screen from going dark

Ingredients

For the fudge

  • 1 medium potato (150g / 1 cup)
  • 115 g (½ cup) unsalted butter cubed
  • 4 tbsp smooth Biscoff spread
  • 80 g (½ cup) dark chocolate chips
  • 1 tsp vanilla extract
  • 450 g ( 3 ¾ cups)icing sugar powdered sugar
  • 8 Biscoff biscuits

Topping

  • 215 g (1 ⅓ cups) dark chocolate chips
  • 2 tbsp smooth Biscoff spread

To decorate (optional)

  • Chocolate hearts
  • 2 tbsp Biscoff spread heated until runny

Instructions

  • Peel, cube and cook the potato until soft. Put the cooked potato in a mixing bowl with softened butter and mash.
  • Add the Biscoff spread, chocolate chips and vanilla. Microwave for 30 seconds, stir, and microwave for a further 30 seconds or until partially melted. Stir everything together until smooth.
  • Add the icing sugar, gradually, mixing it in until incorporated.
  • Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.
  • Spoon the fudge to into a 8inch square tin lined with baking paper, spread out and level. Chill in the fridge.
  • Put the chocolate chips and Biscoff in a bowl and set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until the chocolate melts and topping is smooth.
  • Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight.
  • Use a large knife to slice the fudge into small squares, wiping the blade in between each slice. Drizzle with a little warm Biscoff and decorate with chocolate hearts, if you like. Store the fudge in a tin in the fridge.

Video

Nutritional Info

Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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