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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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.
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.
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.
STEP 3 Stir the icing sugar in, gradually, mixing it in until incorporated.
STEP 4 Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.
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.
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.
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.
TRY THESE RECIPES!
No Bake Biscoff Cheesecake
Biscoff Cake Traybake
No Bake Lotus Biscoff Bars
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
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
- 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
- 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.
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