Homemade Biscoff fudge recipe | Cooking with my kids (2024)

FAQs

What is in Biscoff spread? ›

Ingredients. Original caramelised biscuits 58% (wheat flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier ( soya lecithin), acid (citric acid).

What is fudge? While caramel usually contains just one key ingredient, fudge is made from a perfectly balanced mixture of sugar, butter, and milk. Plus, it's not heated as high — around 115 degrees Celsius.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.

Two tablespoons of Biscoff Spread contain around 180 calories, 12 grams of fat, and 13 grams of sugar. It also contains small amounts of protein and fiber. While Biscoff spread is not considered a healthy food, it can be treated in moderation.

Its secret? It all comes down to 3 simple things: its unique flavour, its crunchy bite and its iconic shape.

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Modern fudge typically relies on sweetened condensed milk to create this dense but flexible texture—however, mid-century bakers began to favor marshmallow fluff as a no-fail way to create a similar effect. Aside from these ingredients, fudge is generally comprised simply of milk, sugar, and butter as the base.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What ingredient makes fudge hard? ›

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture. Salt tends to stabilize the mixture and keep it from foaming as much.

Ingredients. Wheat Flour, Sugar, Vegetable Oils (Contains one or more of Soybean Oil, Sunflower Oil, Canola Oil, Palm Oil), Brown Sugar Syrup, Sodium Bicarbonate (Leavening), Soy Flour, Salt, Cinnamon. * The allergen is not present in the recipe of this product but is present in the company where this product is made.

Summary. Biscoff Cookies boast a delectable blend of cinnamon, brown sugar, and buttery flavors that are warm, sweet, and rich. These cookies are thin and crispy, yet they have a soft and chewy texture on the inside. Enjoy them with coffee or tea, as they make for an excellent pairing when dunked into hot beverages.

Also unlike Biscoff, the spread boasts more beneficial qualities. Nutella is made from real skim milk and cocoa, and contains no artificial preservatives. This gives the spread a lighter consistency than Biscoff, and the sweetness lingers in your mouth. Plus, there are more than 50 real hazelnuts in every Nutella jar.

Biscoff Spread is sweet (it is made from cookies), with a slightly caramel/toffee/cinnamon flavor and doesn't taste anything like peanut butter. I think it's a fine option to add to the all of our jams, butters and alternative spreads (e.g., Nutella) but it's not something that can be substituted for peanut butter.