Speculoos Cookie Butter Fudge Recipe

The holiday cheer is never complete until I whip up a batch of speculoos cookie butter fudge. There is no sweet mouth that can resist the delicious treat.

It only takes five or ten minutes to create this masterpiece. If you are yet to try, you are missing out on a lot, but it’s not too late to jump on the train.

You will find a lot of microwave recipes that literally take five minutes or less to make. But I prefer doing things a little more traditional.

Follow this recipe and make the most delicious treats you are yet to try.

Equipment Needed For Speculoos Cookie Butter Fudge

  • Baking dish
  • Saucepan
  • Spatula

Ingredients Needed For Speculoos Cookie Butter Fudge

  • Evaporated milk
  • Butter
  • Cookie butter
  • White sugar
  • Brown sugar

Stick to unsweetened condensed milk and if you want a little texture on your butter fudge, use crunchy cookie butter. I would recommend you avoid margarine and use real butter.

Step 1

Mix butter, white sugar, brown sugar, and evaporated milk in a saucepan. Bring the mix to a boil; avoid boiling it too much.

Once it has boiled, add cookie butter before reducing the heat to a simmer. Keep stirring the mixture until the sugar dissolves and it becomes smooth.

But before you even start boiling the mixture, you should oil your baking dish or pan. You can’t afford to skip the oiling part because the fudge will stick badly on the dish.

The oil ensures you can remove the fudge from the pan after it has cooled down. You can line your baking dish with aluminum foil and leave a slight overhang.

The foil helps you lift out the fudge at once without struggling. But the foil is not necessary; you can do without it when you oil the dish well.

Step 2

It takes about eight minutes for the sugar to dissolve; once you have a smooth mixture, take the saucepan from the heat.

Do not wait until you start noticing a skin on the surface of the fudge mixture before you remove it from heat.

Some people add marshmallow creme into the mixture. If you want the creme, ensure you add it immediately after removing the saucepan from heat.

Do not stop stirring because the mixture can seize up pretty quickly. Take your spatula and spread the boiled mixture into the baking dish.

It’s crucial to ensure the dish has enough oil before pouring butter fudge inside. Let the fudge sit there for an hour or more until it’s solid.

If you are in a hurry, you can put the dish in the fridge to speed up the process. But if you are not going anywhere, allow the fudge to be solid naturally.

When you are convinced the fudge is ready, cut it into slices and serve. This has to be one of the simplest recipes out there.

Speculoos Cookie Butter Fudge Recipe

The butter fudge you make from this recipe can last up to two weeks in the fridge. Thank you for reading; I hope you make these sweet treats soon and enjoy them.