No Bake Speculoos Caramel Fudge with Chocolate Topping

Speculoos Karamel Fudge is the kind of treat that wraps you in warmth from the very first bite. It combines the deeply spiced flavor of speculoos (a Belgian gingerbread-style cookie) with rich, buttery caramel in a smooth, melt-in-your-mouth fudge. This no-bake confection is perfect for gifting, holiday trays, or simply indulging your sweet tooth with something a little different from the usual chocolate fudge.

With its velvety texture, notes of cinnamon and nutmeg, and hints of brown sugar toffee, this fudge feels both nostalgic and gourmet. It’s simple to make with just a handful of ingredients — no candy thermometer or complicated steps required.

Whether you slice it into squares for a party platter or sneak chilled pieces from the fridge, this fudge is guaranteed to be a cozy favorite.

Ingredients Overview

The secret to this luxurious fudge lies in balancing sweetness, spice, and smoothness. Here’s a breakdown of each ingredient and its purpose:

Speculoos Spread (Cookie Butter)

• This creamy spread made from crushed speculoos cookies is the star of the show.

• It gives the fudge a distinct caramelized spice flavor.

• Brands like Lotus Biscoff or Trader Joe’s Cookie Butter work beautifully.

Sweetened Condensed Milk

• Provides sweetness and helps create a smooth, creamy texture.

• It eliminates the need for sugar syrups or long cooking times.

White Chocolate

• White chocolate melts smoothly and adds body to the fudge.

• Use high-quality bars or chips with cocoa butter for best texture and flavor.

Butter

• Unsalted butter gives the fudge a rich, silky consistency.

• Adds depth to the caramel notes and helps it set properly.

Vanilla Extract

• Just a splash enhances all the other flavors and balances the sweetness.

Salt

• A pinch of fine salt intensifies the caramel and speculoos flavor.

• Optional: add flaky sea salt on top for a salted caramel vibe.

Optional Toppings

• Crushed Biscoff cookies for texture and visual appeal

• Drizzled melted white chocolate

• Swirls of caramel sauce for extra indulgence

Step-by-Step Instructions

This is a quick, no-bake recipe. Just melt, mix, pour, and chill!

1. Prep Your Pan

1. Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy lifting.

2. Lightly grease the paper to ensure smooth removal.

2. Melt the Base

1. In a medium saucepan over low heat, combine:

   • 1 can (14 oz) sweetened condensed milk

   • 2 cups white chocolate chips or chopped white chocolate

   • 2 tablespoons unsalted butter

2. Stir constantly until smooth and fully melted. Don’t let it boil.

3. Add Speculoos & Flavor

1. Remove from heat and quickly stir in:

   • ¾ cup speculoos cookie butter

   • ½ teaspoon vanilla extract

   • Pinch of salt

2. Mix until fully incorporated and silky.

4. Pour & Set

1. Pour the mixture into the prepared pan. Spread evenly with a spatula.

2. Top with crushed speculoos cookies, a drizzle of melted white chocolate, or a pinch of flaky salt if desired.

3. Refrigerate for at least 3 hours, or until completely firm.

5. Slice & Serve

1. Lift the fudge from the pan using the parchment edges.

2. Cut into small squares with a sharp knife.

3. Wipe the knife between cuts for clean edges.

Note: Store in the fridge for up to 2 weeks or freeze for up to 3 months.

Tips, Variations & Substitutions

• Double the Spice: Add ¼ tsp cinnamon or ginger to deepen the flavor.

• Marbled Effect: Swirl extra cookie butter on top before chilling.

• Nutty Twist: Add chopped pecans or almonds for crunch.

• Chocolate Fans: Layer dark chocolate fudge underneath the speculoos layer for a two-tone version.

• Vegan Option: Use dairy-free white chocolate and vegan condensed milk (coconut-based) with plant-based cookie butter.

Troubleshooting Tip: If the fudge is too soft after chilling, it may need more time or a cooler storage temp. Cutting into smaller pieces also helps it hold shape better when serving.

Serving Ideas & Occasions

This fudge is a showstopper on dessert boards or as a homemade edible gift. Try serving it:

• On a holiday cookie platter alongside gingerbread and truffles

• With after-dinner coffee or espresso

• Wrapped in parchment and twine for party favors

• In lunchboxes or snack trays for a sweet surprise

Perfect for:

• Christmas, Thanksgiving, or winter celebrations

• Birthday goodie bags

• DIY gifts for teachers, friends, or neighbors

• Baking with kids — no oven required!

Nutritional & Health Notes

This dessert is rich and sweet, meant for small indulgent servings. Each square typically contains:

• High energy from sugars and fats

• No gluten if using gluten-free white chocolate and cookie butter

• Dairy-heavy, but easily adjustable for dairy-free diets

For a lighter bite, cut fudge into ½-inch pieces and serve chilled. The intense flavor means a little goes a long way.

FAQs

Q1: Can I use milk or dark chocolate instead of white chocolate?
Yes, but it will change both flavor and texture. White chocolate is key for that creamy base. If you do swap, expect a firmer and slightly more bitter result.

Q2: How long does speculoos fudge last?
Up to 2 weeks in an airtight container in the fridge, or 3 months in the freezer. Wrap tightly to prevent fridge odors.

Q3: Can I make this in the microwave?
Yes! Microwave white chocolate, butter, and condensed milk in 30-second bursts, stirring between each, until melted. Then stir in cookie butter and remaining ingredients.

Q4: Why is my fudge grainy or oily?
Overheating can cause separation. Melt ingredients on low heat and stir constantly. Avoid boiling.

Q5: Is cookie butter the same as speculoos?
Yes! Speculoos is the original spiced cookie; cookie butter is the spread made from it. Brands like Biscoff or Trader Joe’s sell both.

Q6: Can I double this recipe?
Absolutely. Use a 9×13-inch pan and extend chill time by an hour for firm results.

Q7: Can I swirl caramel sauce into the fudge?
Yes — add it just before chilling. Drop small spoonfuls on top and swirl with a skewer for a beautiful marble effect.

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