Pressure Cooker Biscoff Fudge!
A rich and creamy fudge made with sweetened condensed milk, white chocolate, biscoff spread, and chopped biscuits — all prepared easily using a pressure cooker and chilled to perfection.
Equipment
- 1 Saucepan Heavy-based
- 1 Spatula For folding and smoothing
- 1 Baking tin 9x9 inch, lined with parchment paper
Ingredients
Main ingredients
- 395 g Condensed milk one tin
- 500 g White chocolate
- 125 g Biscoff spread crunchy or smooth
- 125 g Biscoff biscuits chopped
Instructions
Instructions
- Line a square baking tin with parchment paper and set it aside.
- Put chopped white chocolate and condensed milk into a heavy-based pan.
- Heat on low, stirring often to avoid chocolate lumps or burning. Stir until smooth and fully melted.
- Add biscoff spread and stir until fully incorporated for creamy texture.
- Remove from heat and gently fold in chopped biscoff biscuits using a spatula.
- Pour mixture into parchment-lined tin, spread evenly, and smooth surface with spatula.
- Place tin in fridge for at least 3 hours or until set. Once set, cut into squares and enjoy.
Notes
This recipe lasts 7+ days at room temperature or in the fridge. You can freeze the fudge for up to 3 months. Swap white chocolate for milk or dark chocolate (400g) if preferred. Biscuits are optional based on texture preference.