Speculaas Fudge Recipe {Homemade Christmas Gift}
This speculaas fudge is absolutely heavenly. Adding smashed up speculaas biscuits (I used Lotus Biscoff) into homemade fudge gives it a Christmas makeover. Speculaas fudge tastes amazing on its own or you can crumble it over ice cream. Speculaas fudge makes brilliant homemade Christmas gifts.
If you’re making fudge for the first time I throughly recommend reading the step by step guides by The Pink Whisk and Carnation which are really helpful. This recipe for speculaas fudge is based on the same classic fudge recipe they both use made with condensed milk.
Fudge is quite easy to make, and there are only a few ingredients needed, but it requires your full attention. Before you start, read the recipe the whole way through and get all your ingredients and equipment ready and close to hand. There’s lots of stirring so make yourself a cup of tea, put a podcast on and make sure there’s a clock you can keep an eye on for timings.
Finally, I cannot stress how hot the fudge gets during the cooking process - please be careful! Keep kids and pets well away. If it does splash you then do not lick it because it will burn your tongue as well as your skin! Quickly wipe it or rinse it off and carry on stirring! A long wooden spoon and your tallest saucepan will help avoid burns.
Speculaas Fudge Recipe {Homemade Christmas Gift}
Makes: 36 large or 64 small cubes
Prep time: 30 minutes
Cooking time: none but you must leave overnight to set
Ingredients:
397g can condensed milk
150ml whole milk
450g demerara sugar
115g unsalted butter
125g speculaas biscuits, smashed into small pieces (I used Lotus Biscoff)
1 tsp ground cinnamon
Good pinch of salt
To decorate: extra cinnamon or crushed speculaas biscuits
Method:
Before you start, get all your equipment ready and close to hand. You will need your largest saucepan, your longest wooden spoon, a food thermometer (you can get these cheaply online, at bigger supermarkets or homeware shops) an electric hand mixer (or stand mixer), mixing bowl and a 20cm square tin lined with greaseproof paper. Weigh out and prep the ingredients.
Put the condensed milk, milk, butter and sugar in your saucepan. You will need the biggest saucepan you own, something like a stock pot, because when the mixture boils it comes up quite high.
Put the pan on the hob over a very gentle heat. Stir until the butter melts and the sugar dissolves. Keep the heat low and keep stirring. It’s very important the sugar dissolves completely before moving onto the next step. Have a feel of the mixture between your fingers. If it still feels gritty keep going. This can take up to 10 minutes.
Turn the heat up and bring the mixture to the boil stirring all the time. Simmer for 10-15 minutes until the mixture reaches 116 C on your thermometer. You cannot stop stirring at any point during this step because it can easily catch and if it does catch you will have brown flecks in your fudge which can give a bitter flavour. Be super careful as the mixture is hot as lava and if you get splashed you’ll know about it! Keep kids and pets well away!
As soon as the mixture reaches 116 C carefully pour it into the mixing bowl (or bowl of the stand mixer). Add the speculaas biscuits, cinnamon and salt. Mix for about 10 minutes until the mixture is thick and starting to set.
Immediately pour the mixture into the prepared tin and spread it with a spatular to give a smooth even layer. Dust the top with some extra cinnamon or sprinkle over some more crushed speculaas biscuits to decorate. Leave overnight to set at room temperature. Do not put the fudge in the fridge or it will become sticky.
The following day remove the fudge from the tin by pulling the baking paper upwards and outwards. Pop the slab of speculaas fudge on a board and cut into squares to the size of your choice. Speculaas fudge will keep for three weeks in an airtight container. It’s perfect for wrapping up and making into little Christmas gifts. I wrapped mine in white paper and tied it with bakers string to give out this year.
