How To Make Slow Cooker Lotus Biscoff Fudge Recipe
Lotus Biscoff has to be one of my favourite flavours in the world. I first discovered my love of the flavour when dunking one of the biscuits into a coffee. The released rich, caramel flavour is to die for and I simply had to try including this in a slow cooker Lotus Biscoff Fudge recipe!
Lotus Biscoff Fudge Ingredients
A 397 ml tin condensed milk
200g white chocolate chips or block chocolate
100g white chocolate chips or block chocolate
100g Lotus Biscoff biscuits (smashed up)
Method and Instructions for Slow Cooker Lotus Biscoff Fudge
- Turn your trusty slow cooker on to high and then add the ingredients for the slow cooker Lotus Biscoff fudge in the order below.
- Add the chocolate chips or break in the chocolate block to the slow cooker bowl
- Add the condensed milk to the slow cooker bowl and swirl in the Biscoff spread.
- Stir the contents roughly every 5-10 minutes for 30 minutes.
- If you like thicker fudge, extend the cooking time in the slow cooker pot to around 40 minutes.
- When the mixture has reached a thick and gooey consistency prepare your broken smashed up Lotus Biscoff biscuits.
- Stir these Lotus Biscoff biscuit pieces into the mixture softly.
- Carefully using a tea towel or oven gloves, lift out the slow cooker pot and pour the tasty mixture into a tin. Where possible line your tin with parchment paper to stop the fudge sticking and aid easy cutting. It’s also worth carefully choosing your tin – too large and the fudge will be thin. I would alway recommend using a smaller tin as a thicker slab of fudge aids easy cutting into the traditional cube-shaped fudge pieces.
- Place the tin in the fridge to set overnight. Cut once set and then enjoy!