Speculoos Fudge

My friend and co-worker Charmaine’s 10 year old son has recently discovered the joys of Speculoos. You remember Speculoos – my foodie obsession this year – the little cinnamony biscuits but in paste form. It’s also called Biscoff or Cookie Butter.

I’ve made a frosting from it, blondies and doughnuts. So when Adam decided he liked it, I had to come up with something else to make for him, didn’t I?

I thought I’d be adventurous and attempt Speculoos Fudge – I have never made fudge successfully before, but I am never afraid to give things a bash, so off I set. I used a recipe from the Figgy Bakery website as my inspiration.

It calls for a lot of sugar, so apologies now to Charmaine if Adam’s teeth fall out! But it is delicious. The texture actually turned out like Scottish Tablet, but Speculoos Tablet didn’t have quite the same ring to it! This was surprisingly easy to knock up….

Ingredients:

450 grams granulated sugar

125 ml milk (I used semi-skimmed)

250 grams Speculoos

1 teaspoon Vanilla extract

adapted from Figgy Bakery

Method:

Line an 8”x8” tin with foil and set aside.

In a large bowl mix the Speculoos and the vanilla together. Over in a saucepan, place the sugar and milk and place on medium-high heat. Pop in a sugar thermometer and allow the milk sugar syrup to come to 116oC.

Remove from the heat and pour over the Speculoos. Carefully mix all of the ingredients together until combined. It will be sticky and thick.

Place the mix into the tin and press down firmly. After 10 minutes, score into squares (I didn’t, but it makes it easier to cut when hard). Allow it to cool completely or leave overnight as did.

There you have a crumbly delicious fudgy (tablet-like) cinnamon-esque sweet treat to enjoy. How easy was that?!