Have you ever flown Delta and gotten those Biscoff cookies that they pass out? They’re yummy, sort of gingersnappy and spicy. I didn’t know until recently that they sold them at my local grocery store, and I also didn’t know that they made a spread that is literally made out of the cookies. It looks like peanut butter, and it’s stocked in the peanut butter section. Not too long after I saw it at the store, Bakerella, one of my favorite food bloggers, posted this recipe for Biscoff fudge. I thought it sounded interesting, so I picked up the necessary ingredients. Well, we ate all the cookies….which is fine, because you can make the fudge with or without the cookies….but I have been eating the spread with apples for breakfast (probably not the healthiest choice) and the jar is quickly growing empty…so I figured I better get going on this.
The cast of characters: Biscoff spread, marshmallow creme, butter (she uses margarine, but you know I can’t go there), sugar, and vanilla (in the Mason jar-yes, I make my own vanilla extract).
Put 1 1/2 cups of sugar, 6 tablespoons of butter (or, gulp, margarine), and 1/3 cup of evaporated milk in a pot. Bring to a rolling boil and cook for 4 minutes, stirring frequently.
After boiling for four minutes, remove the mixture from the heat. Stir in 1/2 cup Biscoff spread until completely melted and incorporated. I think this may be where the process started to break down. It was pretty grainy….
Now, mix in 3.5 or half of the jar of marshmallow creme. I sprayed my measuring cup with cooking spray so the marshmallow creme wouldn’t stick. Mix it in well. Bakerella used an electric hand mixer. This could have been another issue.
Yowza. That really is grainy. Go look at her pictures. Her fudge looks beautiful and smooth and swirly. Mine-grainy and bleh. Bakerella suggests that if you get it too hot, it may end up crumbly. Perhaps that was the issue. If any of you have any secrets on making perfect fudge, let me in on them. Clearly, something went wrong somewhere. Oh well! It tastes good!