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Speculoos Fudge / Cookie Butter Fudge


2 cups sugar

1/2 cup Evaporated Milk

40g Butter

300g Speculoos Spread / Biscoff Cookie Butter (Available at La Cave)

Fleur de Sel Salt (optional) (Available at La Cave)



Line a square/rectangle tin with aluminium foil or baking paper. 

Add all ingredients to a pot (except for the Speculoos spread) and bring to the boil. Once boiling reduce to a simmer and add the Speculoos spread.

Continue stirring on low heat until the fudge has thickened.

Pour into the prepared tin.

Sprinkle with Fleur de Sel (as little/lot or not at all as you prefer)

Refrigerate for a few hours until completely cool and then cut into squares.

Lasts up to 2 weeks in the refrigerator in a container.


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