Quick Biscoff fudge

Ingredients

• salted butter 125g, cubed, plus extra for the tin
• caster sugar 350g
• condensed milk 397g tin
• Lotus Biscoff smooth spread 125g
• vanilla extract 1 tsp
• sea salt flakes a pinch

Method

• Step 1

  Butter and line a 20cm square baking tin with baking paper. Put the sugar, condensed milk and butter in a large heatproof bowl (with room for double the quantity, as the mixture will rise during cooking), add a pinch of salt and mix together.

  Step 2

  Put the bowl in the microwave on high for 12 minutes, stirring every 2-3 minutes – keep an eye on it, as it will bubble up.

  Step 3

  Beat the Biscoff spread in a small bowl until smooth. Add the Biscoff and vanilla to the fudge mixture, whisk together and microwave on high for another 30 seconds-1 minute – the mixture should be caramel-coloured and thickened. Scrape into the tin, sprinkle with flaky sea salt and set aside for 45 minutes-1 hour until just cool, before cutting with a sharp knife (we cut rows of 6cm x 6cm). Kept in an airtight container the fudge will keep for three weeks.

Nutritional data

• kcals 119
• fat 5.1g
• saturates 2.6g
• carbs 17.6g
• sugars 16.8g
• protein 0.9g
• salt 0.1g