- 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.
Recipe adapted from and inspired by Alton Brown
- Prep Time: 5 mins
- Cook Time: 4 mins