This recipe for Cookie Butter Fudge is easy to make with just four ingredients! They come out soft and amazing, a great treat to give away for the holidays.
Cookie butter is one of those things I simply cannot resist. I’m already unhealthily affectionate towards Biscoff cookies but the spread – give me a spoon and a jar of cookie butter and I’m basically in heaven!
I know there’s all those amazing microwave fudge recipes but this one is a bit more traditional and cooked on the stovetop. This doesn’t mean it’s any more complicated though! It takes a bit more time for it to thicken but there’s no candy thermometer or other fancy equipment involved!
All you need to do is add sugar, evaporated milk and butter to a saucepan, bring it to the boil and stir in the cookie butter. So easy! Here are a few tips:
- Both smooth and crunchy cookie butter works in this recipe. I really love the crunchy one for extra texture!
- Do not skip greasing/lining your pan, otherwise the fudge may stick really badly. If you want to be able to lift out all the fudge at once make sure you line your pan with aluminium foil beforehand!
- Make sure the fudge has set completely in the fridge before removing it from the pan to slice.
The fudge keeps well in the fridge in a closed container for up to 2 weeks.
You can also freeze it in a freezer-friendly container for up to 3 months. Place it in the fridge to defrost.
However you store it, the fudge is best served at room temperature.
Really though, this fudge! It’s so good with a beautiful texture and this melt-in-your-mouth kind of feel we all love so much. What a holiday treat!
More homemade candy
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Cookie Butter Fudge
- 2 cups sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 1 cup cookie butter
- Grease an 8-inch square baking pan well OR line with aluminium foil.
- Add all ingredients except for the cookie butter to a saucepan and bring to a boil. Reduce to a simmer and stir in the cookie butter.
- Continue simmering until the fudge has thickened to the consistency of thick caramel sauce. Pour into the prepared pan and allow to cool.
- Put into the fridge to cool completely before cutting into small squares. Keeps in the fridge for up to two weeks.
- If you want to slice the fudge into perfectly neat squares, I recommend lining your pan with aluminum foil.
- Either crunchy or creamy cookie butter is fine in this recipe. It comes down to pure preference for either very soft and creamy fudge or one with a little bit of crunch.
- I use evaporated (unsweetened) milk in this recipe, because there’s already a lot of sugar going into the fudge. If you use sweetened condensed milk in place of evaporated, the recipe will come out extremely sweet.