I don’t usually follow trends. I love my big high heeled platforms even when stilettos are in. Bright blue nail polish coats my nails in January when Chanel is pushing a new version of black. Fancy full skirted party dresses are part of my wardrobe when simple skirts are filling the runways. The same goes for food. French fries are better than onion rings, tender filet mignon than trendy flank steak, and plain old PB & J than PB & foie. When it comes to desserts I’ll always love pecan pie and vanilla cake no matter how many cake pops one makes.
But since becoming a blogger, I’ve read a lot of recipes using Biscoff cookie butter. I’ve had the cookies before, but never heard of, let alone tried, the spread. So this time I succumbed to a trend. I bought a jar of cookie butter, even though I had no idea what I was going to do with it.
You might remember my crazy easy microwave peanut butter fudge from awhile ago. It is made in the microwave, and takes only 4 minutes plus chilling. I loved it; I still love it, but I wanted to mix it up, recreate it, do something different. There’s always the obvious almond or sunflower butter or even the possibility of trying chunky peanut butter. But all of those options were too boring and similar to the original.
Then I caught a glimpse of that red lidded jar of Biscoff spread sitting in the pantry just asking to be turned into some amazingly tasty treat. It was destined to become fudge.
Because I’d never tasted, nor baked with Biscoff before, I had no idea if this would work. It looked similar, perhaps a little lighter in color to the peanut butter fudge. The uncooled mixture tasted good. But it had to be chilled to see if the great Biscoff experiment worked. In the meantime I tasted the spread. It smells and tastes just like the cookies it’s made from, with a smooth texture and deep, rich gingerbread-like flavor. I’m not sure if I could spread it on bread like peanut butter, but I’d sure give it a try.
A little more than two hours later, I pulled the fudge from the refrigerator and cut it into pieces. It crumbled slightly, but so did the original, so this is okay. It was taste test time. The fudge was bliss in my mouth. Firm, but creamy, the flavor is incredible with that sweet-spicy, but not overpowering gingerbread flavor. It just might be better than the original. Maybe Alton Brown will actually retweet my reinterpretation of his recipe. That would make this the best day ever. And even if he doesn’t at least I still have my trendy Biscoff fudge to comfort me!
You can check this recipe and many other yummy ones out at the Wednesday Cast Party from the Lady Behind the Curtain!
- 2 sticks unsalted butter
- 1 cup creamy Biscoff spread
- 2 teaspoons pure vanilla extract
- 1 pound (1 regular size box) confectioners’ sugar
- Put butter and Biscoff in a microwave safe medium-large bowl. Cover with a paper plate. Plastic wrap may alternatively be used, but I didn’t want to put plastic in the microwave. 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. 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.
- 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 or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours.