The December Crazy Cooking Challenge featured my favorite holiday treat ~ Fudge! The ultimate Christmas treat! I say that because I don't think I make fudge any other time of the year, except at Christmas. I really should though because it's so good. As soon as I saw that Tina picked Fudge for this months challenge, I knew what I wanted to make. I went looking for Biscoff Fudge! I found it at
Tracy's Blog, Sugarcrafter! Tracy has a wonderful blog full of recipes like
Hush Puppies,
Hashbrown Breakfast Bake, and
Pecan Pie...Without the Pecans. Stop by her blog and be wowed!
This
Biscoff Fudge recipe is a simple, quick recipe with sweet results! I love all those things in my recipes at the holidays! Don't you?
Creamy and Dreamy Holiday Fudge!
1 cup unsalted Butter
1 cup Biscoff Spread
2 pinches Salt
1/2 teaspoon Vanilla Extract
3 cups Powdered Sugar, sifted
1st things 1st!!
Line an 8" X 8" baking dish with foil.
Spray with pan spray.
Melt your butter in a pan over low heat.
Add your biscoff spread.
Mix the butter and the spread together.
Stir in the salt and vanilla.
Take off the heat, or turn your burner off.
Add your powdered sugar, 1 cup at a time until
completely combined. Then add the other 2 cups.
It's starting to look great!
Pour into your pan.
Cover with plastic by placing the plastic directly on the fudge.
Place in the fridge and chill until firm.
After removing the fudge from the fridge, cut the fudge into strips.
I cut the pieces small because the fudge is rather rich.
Enjoy!
A little about this recipe: I only changed two things.
#1~ I used less salt than the original recipe called for.
#2~ The original recipe also was made in a microwave.
I don't have one, so the stove top had to do. It worked great!
Other info:
This recipe makes about 1 pound of fudge.
You should eat or freeze this fudge within a week.
What is Biscoff? It is a European alternative to Peanut Butter.
It is sweet, and is great as a spread on toast, with jam or apples.
It is a product from Belgium.
I purchased my jar at World Market for $4.99.
Thank you Tracy for a great recipe!
If you are interested in joining the fun at
and see what we are all about!
The more, the merrier!
