This vegan biscoff fudge is the perfect sweet treat to share with friends and family over the holiday season, or simply make anytime a sugar craving hits! Made using just 5 ingredients, you’ll love just how quick this fudge is to make.
I recently declared that this biscoff small batch cheesecake was the best thing I have ever made but I may have just topped that with this recipe today. Is it a coincidence that both recipes are biscoff flavoured? I think not…
This vegan biscoff fudge is everything that I could ever possibly want in a sweet treat. We have soft, fudgy texture, rich carmalley flavours and it’s so ridiculously quick to make!
Testing this recipe was the first time I’ve attempted to make fudge and let me tell you when researching recipes I did not find two the same. It turns out that you can make fudge in a number of different ways with a number of different ingredients.
Most recipes I found either seemed quite complicated or relied on white chocolate for the texture. And as I haven’t been able to find a really good quality vegan white chocolate, and the ones available are usually really expensive and hard to find, I wanted to see if I could make a version of fudge that was not only easy to make but used normal ingredients that I could easily get at my local grocery store.
So basically I started by throwing a few things in a pot and seeing what happened. The main thing I learnt was that the key to making fudge comes down to the method.
Like all candy making, the process of boiling the sugar can really make or break your final product. You do not want to attempt this recipe when you’re in a situation where you can be distracted and take your eye off the pan. Timing is everything.
Luckily, it takes less than 10 minutes to make this recipe, so you don’t need to carve out too much distraction free time!
Ingredients for vegan biscoff fudge
One of the best things about this fudge is that it uses just 5 ingredients, all which can be found at your local grocery store.
- Plant-based sweetened condensed milk – the plant-based version is made from oats and rice and can be found in the supermarket next to the regular condensed milk.
- Brown sugar – to help give our fudge a rich flavour and keep it soft.
- Dairy-free butter – essential to getting that creamy, fudgy texture and flavour. I love to use Nuttelex buttery here for best results.
- Vanilla extract – for extra flavour.
- Biscoff spread – the star of the show, Lotus Biscoff Spread is found next to the peanut butter in the supermarket and not only helps give this fudge the most incredible flavour but also helps with the creamy texture.
How to make vegan fudge
As I mentioned, the success of this recipe all comes down to the method and timing.
You’ll need a medium sized saucepan (ensuring tallish sides to allow the mixture to bubble up and expand), a spatula, a whisk and a 20cm square pan. Start by lining the pan – I like to use a layer of aluminium foil then baking paper to guarantee an easy release.
You’ll also want to make sure you have your ingredients measured out and ready before beginning as while the sugar is boiling you don’t want to be rushing around trying to get the biscoff.
To the saucepan, add the plant-based condensed milk, dairy-free butter and brown sugar. Heat together, stirring until the butter has melted and the mixture has come together.
Bring the mixture to the boil and start your timer.
Boil for 2-2.5 minutes or until when you run your spatula around the outside of the saucepan you can see the mixture separate from the sides. You can also drop a little bit of the mixture into a bowl of cold water and if it stays solid then it’s hot enough. You want to turn off the heat as soon as it reaches this stage otherwise it will get too hot and your fudge will be crumbly.
With the saucepan off the heat, immediately add the vanilla and biscoff spread and start whisking carefully but vigorously to combine. It will start to get thick so as soon as it’s combined, pour the mixture into the prepared pan and smooth out the top.
The fudge will start to harden immediately so you need to do this step quickly.
Set the fudge aside to cool completely at room temperature. Once cool, slice into pieces and try to resist eating it all! You can keep leftovers in an airtight container at room temperature for up to 2 weeks or a bit longer in the fridge.
Recipe FAQs
This is the most common issue and it comes down to the mixture being too hot from being boiled for too long. I don’t cook using a candy thermometer but the 2 methods mentioned in this post should assist you with working out when the mixture has come to temperature and as soon as this happens, take it off the heat.
The only substitute to change flavours I can recommend is to replace the biscoff with peanut butter as it will ensure the texture remains the same. By changing any of the other ingredients or omitting the biscoff completely you will not have the same results as each ingredient not only plays a key role in the flavour, but also the structure and texture of the fudge.
This fudge makes great gifts and is the perfect treat to have on hand over the holidays for when guests come over or just for when you feel like a sweet treat.
I haven’t had fudge in years, but this recipe produces such a rich, sweet and creamy fudge texture that sticks to the roof of your mouth (in a good way) and it’s just an absolute joy to eat.
If there is one recipe I can encourage you to try this Christmas, it’s this fudge.
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
More holiday candy recipes:
Chocolate Coated Honeycomb
Vegan Chocolate Truffles
Vegan Biscoff Fudge
Ingredients
- 1 x 370 gram can plant-based sweetened condensed milk
- 1 cup brown sugar
- ½ cup (125 grams) dairy-free butter
- 1 teaspoon vanilla extract
- 1 cup (200 grams) biscoff spread
Instructions
- Start by making sure you have all of your ingredients measured out as you’ll need to move quickly when making this recipe. Line a 20cm square pan with aluminium foil and baking paper. Set a small bowl filled with water next to the stove.
- Place the plant-based condensed milk, brown sugar and dairy-free butter in a medium saucepan over medium heat and stir using a wooden spoon until the butter has melted. You want to make sure your pan has tall sides as it will expand.
- Once the butter has melted, bring the mixture to a boil. From the time it starts boiling, set a timer for 2 and a half minutes. Boil the mixture, stirring occasionally until when you pull the mixture away from the sides it separates a bit. You can also drizzle a little of the mixture into the bowl of water and if it stays solid then it’s done. I find anywhere from 2 – 2.5 minutes perfect.
- Remove from the heat and add in the vanilla extract and biscoff spread and use a whisk to beat the mixture. This will be a bit of a work out but whisk until it’s completely smooth, creamy and thick.
- Immediately pour the mixture into the prepared pan and let cool completely at room temperature. Slice and enjoy! Keep leftovers in an airtight container at room temperature for up to 2 weeks or a bit longer in the fridge.
Notes
sherry
I’m curious as to what plant based condensed milk is? so not cow’s milk i guess? and biscoff spread? what is that?
Sally
Plant based condensed milk is made using oat and rice instead of dairy and biscoff spread is a spread made from biscoff cookies, which are spiced in flavour and popular in Europe. Its seriously delicious. Both ingredients can be found at Woolworths.