Slow Cooker Lotus Biscoff Fudge Recipe

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Any regular reader will know that I love creating new slow cooker fudge recipes from some of our favourite flavours. Once I’d ticked peanut butter fudge off the list there was another I couldn’t wait to start making for the first time – Lotus Biscoff Fudge.

Slow Cooker Lotus Biscoff Fudge

Lotus Biscoff biscuits are such a classic flavour – they taste like nothing else and once you’ve had a Biscoff biscuit you’ll always remember that flavour. They’re one of Dave’s favourite biscuits so I thought I’d give a Slow Cooker Biscoff Fudge a try – and it may be our favourite fudge flavour so far!

How do you make Lotus Biscoff Fudge slow cooker recipe?

You can make this Lotus biscuit fudge recipe in any slow cooker or crock pot and it only takes about 30 minutes cooking time – which is quicker than other fudges we’ve made. Plus, making Carnation Biscoff Fudge with condensed milk is so much easier than making it the traditional way with cream and sugar. I’m sticking to condensed milk fudge!

You stir the mixture every 10-15 minutes and as soon as it gets really thick and fudgy it’s ready to be taken off the heat, add delicious Biscoff cookies pieces, and pour it into a baking tin to set. We’ve been using an eight inch square pan but you could use a bigger pan for a thinner fudge.

Although we use an eight inch square baking pan we have also at times made fudge in a loaf tin or brownie pan. You can really use any dish you have to hand and it will be thicker or thinner depending on the size of the tin. You can then simply vary the way you cut the fudge to give delicious, bite size pieces.

Can you make this Lotus Biscoff Fudge recipe without white chocolate?

For this recipe we use a combination of milk chocolate and white chocolate but if you wanted you could just use all milk chocolate, it would just give a slighter darker fudge finish – and would make it into a 4 ingredient Biscoff Fudge instead of 5! However you make it, this slow cooker chocolate fudge is delicious.

Can you make this Lotus fudge in the microwave?

Many people make fudge in the microwave but I much prefer the control I have when I make it in the crock pot or slow cooker. If you don’t have a slow cooker, make it in the microwave by putting the ingredients in a microwave safe bowl and heating on short bursts in the microwave, stirring in between. Then follow the instructions as per the recipe below.

Slow Cooker Lotus Biscoff Fudge

I’ve also seen many recipes that says to include icing sugar or butter in them but I’ve never found this necessary. This 5 ingredient Biscoff Fudge condensed milk recipe is perfect without!

We topped this delicious chocolate Biscoff fudge with crushed Lotus Biscoff cookies and it looks amazing but you could top with broken up biscuits instead or just leave the fudge with the biscuit pieces in the mix and not add a topping.

Does this fudge keep well?

This fudge keeps well in an airtight container left in the fridge or at room temperature for a couple of weeks. It’s great to give as a gift put in individual gift bags for literally any occasion.

Can you make chocolate slow cooker fudge with evaporated milk?

Our slow cooker fudge works because sweetened condensed milk has a really high sugar content, needed to create that beautifully rich fudge. Evaporated milk isn’t the same, doesn’t have that sugar content and isn’t thick enough to help the fudge thicken and set. You can’t use evaporated milk in these recipes – so get some condensed milk instead.

Do you cook slow cooker fudge high or low temperature?

We always cook fudge on a high slow cooker temperature setting and it takes around 40 minutes in total. You could make it on the low setting but it would take longer and would still need to be stirred regularly. You may as well keep the slow cooker on high and be done in under an hour!

Slow Cooker Lotus Biscoff Fudge

When cooking, is the slow cooker fudge lid on or off?

When making slow cooker fudge, you need to remove the slow cooker lid otherwise excess moisture would be retained in the slow cooker pot and the fudge wouldn’t thicken as it needs to.

One thing’s for sure, if you love Biscoff biscuits you’ll definitely love this super easy Biscoff fudge too and won’t find a nicer real life treat! The Biscoff fudge makes everyone that much happies! This easy recipe has gone down a storm across social media with so many people making it for their family. I’m sure it will be popular at Christmas too.

If you’re looking for other slow cooker fudge recipe inspiration you can see all our easy fudge recipes to date here. Our other favourites are Mint Aero Fudge, Terry’s Chocolate Orange Fudge, Caramel Fudge, After Eight Fudge, Peanut Butter Fudge and White Chocolate Fudge. We have so many slow cooker fudge flavours including a few Christmas fudge recipes and a lot of other slow cooker recipes too. 

What equipment do you need to make slow cooker creamy Biscoff fudge?

Slow cooker fudge doesn’t need anything special to make it, and you probably already have everything you need at home, but this is the equipment we use:

Once you’ve got everything you need to make the fudge you can just keep making delicious chocolate fudge recipes again and again – in so many different flavours too!

If you’re a fan of that wonderful Biscoff flavour then watch this space. I have more Lotus Biscoff recipes planned – Biscoff Fudge Brownies, Biscoff Muffins and even a Biscoff Cheesecake!

Slow Cooker Lotus Biscoff Fudge

So here’s our easy Slow Cooker Lotus Biscoff Fudge recipe

Fudge ingredients

To decorate:

  • 20g Lotus Biscoff Biscuits, crushed


  • Break the chocolate up and add to the slow cooker bowl with the condensed milk and Lotus Biscoff spread.
  • Turn the slow cooker on to high and leave to cook for 30 minutes with the lid off, stirring every ten to fifteen minutes.
  • When thick and well combined, stir in the pieces of Lotus biscuits.
  • Pour into a tin lined with parchment paper or a silicone baking tray and sprinkle over the crushed Lotus Biscoff biscuits.
  • Put in the fridge to set and cool completely – preferably overnight.

If you’d like to pin or print this Slow Cooker Lotus Biscoff Fudge for later you can do so at the bottom of the page. Happy baking!

Slow Cooker Lotus Biscoff Fudge

Lotus Biscoff biscuits are such a classic flavour and this fudge is the perfect way to savour that flavour even more!
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword fudge, slow cooker
Prep Time 10 minutes
Cook Time 30 minutes
Servings 40 pieces
Calories 102kcal


  • 397 ml tin condensed milk
  • 200 g white chocolate – can be bars or chocolate chips
  • 100 g milk chocolate – can be bars or chocolate chips
  • 100 g smooth Lotus Biscoff cookie butter spread
  • 100 g Lotus Biscoff biscuits broken into small pieces

To decorate:

  • 20 g Lotus Biscoff Biscuits crushed


  • Break the chocolate up and add to the slow cooker bowl with the condensed milk and Biscoff spread.
  • Turn the slow cooker on to high and leave to cook for 30 minutes with the lid off, stirring every ten to fifteen minutes.
  • When thick and well combined, stir in the Lotus Biscoff biscuit pieces.
  • Pour into a tin lined with parchment paper or a silicone baking tray and sprinkle over the crushed Lotus Biscoff biscuits.
  • Put in the fridge to set – preferably overnight.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

There are many other amazing recipes you can make at home with Lotus biscuits speculoos cookies or Lotus Biscoff Spread too – Lotus Biscoff Cheesecake, Biscoff Cupcakes, Lotus Biscoff Ice Cream, Lotus Biscoff Caramel Cake, Lotus Biscoff Tray Bake – the options are endless!

Slow Cooker Lotus Biscoff Fudge


  • Donna Wishart

    Donna Wishart is married to Dave and they have two children, Athena (12) and Troy (11). They live in Surrey with their two cats, Fred and George. Once a Bank Manager, Donna has been writing about everything from family finance to days out, travel and her favourite recipes since 2012. Donna is happiest either exploring somewhere new, with her camera in her hand and family by her side or snuggled up with a cat on her lap, reading a book and enjoying a nice cup of tea. She firmly believes that tea and cake can fix most things.

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  1. Oh my goodness. I didnt even know fudge could be made in a slow cooker! And in such a short time! Life (and waistline) changing moment right now! Today’s one-hour lockdown exercise will be me walking the dog to the store to buy copious amounts of fudge ingredients. Does it even count as exercise if you’re going to just sit and eat fudge all afternoon?!

  2. Delicious! I have now made this twice in a one week period. My kiddos kept sneaking the cookies to dip in the leftover cookie butter while we waited for the fudge to set!

  3. Love this! Always get lots of compliments when we make this. Easy to follow and super tasty! Thanks x

  4. This page popped up when entering a blog-based competition and thought I’d try it. I made it for fellow attendees at a MS centre I go to. Suffice to say the fudge went down very well! People loved the Biscoff. I love the biscuits. And who knew Biscoff paste was a thing. 😅 I managed to not follow the instructions correctly and I added the broken biscuits along with the chocolate and paste. The biscuits didn’t go soggy, which I feared, and, in hindsight, I think it might have been advantageous because it was easier to get an even distribution rather than trying to mix them up in the very thick mixture at the end. Thanks for the recipe.

  5. i’ve made this fudge before and loved the results. i’ve made other versions of your fudge before, great every time.

    but this time- i have no idea what went wrong- the white chocolate appeared to seize, and it still had lumps when melted. i couldn’t get rid of them so just let it set in the fridge- which it did, but there’s small chunks of milk chocolate in it still, as if melted and re-set like in a cookie. the bottom layer of the fudge is a lot wetter than the rest of it and isn’t set. i’m so confused as to what happened as i’m no stranger to this recipe !

    1. Oh what a shame! All I can think is it might not have been stirred enough? Or left too long in between stirring? It could also be a different type of white chocolate? If it has extra additives in it that don’t break down as well? I know sometimes if I use Milky Bar white chocolate that takes a lot more stirring and longer cooking to break down than just bars of white chocolate. I’m sorry I can’t be more help – this hasn’t happened to me before.

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