Fudge with Biscoff Spread

fudgeGrowing up, the only time I ever had fudge was when my best friend’s mom made it. We never had it at home and I always assumed that it was because my mom didn’t care for it. I found out that assumption was wrong because when I made this, she was super excited to have it.

This was my first attempt at making fudge, vegan or not, so as usual when creating a recipe I read at least twenty different versions. Who knew there could be so many different ways to make it. Alton Brown on the Food Network had a recipe for peanut butter fudge and that it was got me thinking about this recipe. His was straight peanut butter, no chocolate, but I wanted to combine the two.

Peanut butter is a staple in our household. Hubby would eat peanut butter and jelly sandwiches for every meal if you let him, especially with my mom’s homemade jelly, so you can imagine my surprise when we were out of peanut butter. In my search for a replacement I found a jar of Biscoff in the cupboard. The odd part is that none of us know where it came from. It’s like the cookie butter elf knew it would go perfectly in my fudge and magically put it in my pantry.

Let me tell you, that elf was one smart mofo. This fudge was absolutely amazing! Plus extremely easy. The little vegan wanted us to melt it to go on ice cream, but we never got around to doing that. The fudge was gone before we knew it. We are all pretty certain that our elf friend came back to eat it. Hey, that’s our story and we are sticking to it!

1 lb semi sweet vegan chocolate broken into small pieces
1/4 cup raw sugar
1 vanilla bean
1/4 tsp Himalayan sea salt
1 cup heavy cashew cream
1/3 cup Biscoff spread(I used crunchy) – slightly melted

Line an 8 x 8 inch baking pan with parchment paper so that it is up on the sides.

Bring a pot of boiling water to a boil.

In a glass/stainless steel bowl that is large enough to sit on the pot combine chocolate, sugar, the scraped out inside of the vanilla bean and salt. Once water reaches a boil place bowl on top and reduce heat to simmer. Continue to stir chocolate mixture until completely melted. Mix in cashew cream. Remove from heat.

Pour melted chocolate mixture into baking pan and even out top with a spatula.

With a spoon swirl the Biscoff over the fudge. Make sure to push inside the chocolate mixture and don’t just spread on top. It will not harden. Refrigerate for at leas five hours.

When ready to serve, pull fudge out of the pan with parchment paper and slice into 1 inch squares. Place any on eaten pieces in a sealed container and keep refrigerated. Watch out for elves.



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