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Posted By Tracy On October 6, 2011 @ 11:42 am In desserts & sweets | 32 Comments
A week ago, Erin of The Spiffy Cookie asked me if I’d like to participate in the bake sale that she hosted last weekend. It benefited her friend’s twin brother who had his leg amputated after a motorcycle accident and needs a prosthetic leg, but doesn’t have the insurance to cover it (and, in case you missed the bake sale and would still like to donate, please see Erin’s post here for more details on how to do so). Of course I said yes, and I immediately started thinking about what I could contribute. I settled on Biscoff blossoms as well as a jar of Biscoff spread, since I know that many people are having a hard time finding stores that carry the spread in their area. However, what I didn’t realize is that apparently Hershey’s decided to start processing all of their Hershey’s kisses in facilities with peanuts/nuts this year, meaning I won’t be able to eat or bake with them anymore. So, no longer able to make the cookies I planned on making, I decided to make Biscoff fudge instead. It’s a simple fudge recipe that doesn’t require a candy thermometer…and, since I may or may not have tried a few scraps when I was cutting out pieces to send to the winner of my bake sale package, I can tell you that the fudge is smooth and silky, just the way I like it. Since this fudge will definitely be making an appearance on my cookie trays this year, I am also including it for week 2 of the 12 Weeks of Christmas Cookies!
Line an 8×8″ baking dish with foil, letting it hang over the edges. Spray the foil with cooking spray. In a microwave-safe bowl, microwave the butter and Biscoff spread in increments until completely melted.
Stir in the salt and vanilla extract, and then gradually stir in the powdered sugar. Make sure to sift the powdered sugar beforehand, or you may end up with lumps in the fudge. (It’ll still taste fine, but a smoother fudge is nicer.) Pour the mixture into the baking dish and smooth out the top. Place a piece of plastic wrap directly on top of the fudge and chill until firm.
Makes about 1 pound of fudge. Cut into 1″ pieces and eat or freeze within a week.
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