Cookie Butter Fudge 2 Ingredient Biscoff Fudge Food

BISCOFF FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!
• Put the chopped chocolate into a heavy based pan, along with all of the condensed milk.
• Melt on a low heat, stiring often so that the chocolate doesn't catch and the ingredients melt together!
• Remove the pan from the heat and add the biscoff spread in and stir briefly to mix. Do not over mix!
• Stir in the chopped up biscuits - pour into the tin and smooth over the mixture and store in the fridge or freezer for 3-4 hours to set, or overnight!
• Once set - remove from the tin and cut into the squares... ENJOY!

COOKIE BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
• Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
• Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)

COOKIE BUTTER FUDGE

Steps:

• Grease an 8-inch square baking dish.
• Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
• Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.