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Occasionally I like to give my kids a treat and then ask them to guess what the secret ingredient is, just to mess with their heads a little 😉

Let me tell you NOBODY guessed that this delicious Biscoff Fudge contains… mashed potato!

Mashed Potato Fudge???

Most fudge recipes contain sweetened condensed milk which is combined with sugar and butter and cooked over low heat then boiled until it reaches soft ball stage.

This Biscoff fudge recipe doesn’t require condensed milk or boiling. Instead the creaminess comes from a little mashed potato!

Fear not, you can’t taste the potato AT ALL in the fudge – it’s just sweet Lotus Biscoff yumminess all the way.

Biscoff fudge on a plate decorated with chocolate hearts

What You Need to Make (Potato) Fudge

I used Rooster potatoes in this recipe – any potatoes that are suitable for mashing will work as well. You can also use cooked sweet potato.

One medium potato, boiled or steamed. Usually I just make mashed potatoes and reserve some to use in this recipe. Don’t use leftover mash (which contains salt).
Unsalted butter
Lotus Biscoff spread (smooth or crunchy) or Trader’s Joes Speculoos Cookie Butter
Dark chocolate chips – do not use milk ones or the fudge will be too sweet
Icing sugar (powdered sugar)
Vanilla extract or vanilla bean paste
Biscoff biscuit crumbs (you can use plain or filled Lotus cookies)
Dark chocolate chips and Biscoff spread for the topping

How to Make Biscoff Fudge

↓ For the full ingredients and detailed method, jump to the recipe card.

STEP 1 Peel, cube and cook one medium potato until soft. I usually just reserve one cup (150g) whenever I cook potatoes for mash. Put the potato and butter in a mixing bowl and mash.

Bowl containing cubed cooked potatoes and butter

STEP 2 Add the Biscoff spread, chocolate chips and vanilla. Microwave for 30 seconds, stir, and microwave for a further 30 seconds, or until melted. Stir everything together until smooth.

Bowl with mashed potato, chocolate chips, Biscoff spread

STEP 3 Stir the icing sugar in, gradually, mixing it in until incorporated.

Mixing icing sugar into a bowl of fudge mix

STEP 4 Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.

Biscoff biscuit crumbs in bowl of fudge mixture

STEP 5 Spoon the fudge to into a 8 inch square tin lined with baking paper, spread out and level then chill in the fridge until set.

STEP 6 Put the chocolate chips and Biscoff in a measuring jug and microwave, in 30 second bursts, stirring until melted and smooth. Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight.

Spreading melted chocolate over tin of fudge

STEP 7 Use a large knife to slice the fudge into small squares, wiping the blade clean in between each slice. Drizzle with a little warm Biscoff and decorate with chocolate hearts, if you like. Store the fudge in a tin in the fridge.

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HAVE YOU MADE MY BISCOFF FUDGE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!