5 Ingredients or Fewer

Microwave Biscoff Fudge

October 30, 2014
Author Notes

This is the best, easiest fudge you will ever make! It serves a huge crowd, is everyone's favorite, and is crazy simple to make. It is based on Alton Brown's Peanut Butter Fudge, but made even better, and allergy free, with Biscoff. —Laura Dembowski

  • Makes 64 1-inch pieces
Ingredients
  • 2 sticks unsalted butter
  • 1 cup creamy Biscoff spread
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar
In This Recipe
Directions
  1. Put butter and Biscoff in a microwave safe medium-large bowl. Cover with a paper plate. Microwave on high for 2 minutes. Stir to combine before returning to the microwave for 2 minutes more. The mixture will be hot and bubbling. Be careful! Stir to combine. Then immediately stir in the vanilla followed by the confectioners’ sugar. Stir until mixture becomes thick, stiff, and loses its sheen, about 5 minutes.
  2. Spread the fudge in an 8-inch square pan lined with parchment paper. Refrigerate for at least 2 hours, and up to 5 before removing from refrigerator and pan and cutting into 64 1-inch pieces, 8 cuts across, 8 cuts down. May be stored at room temperature for up to 1 week

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