Description
Indulge in the luscious Speculoos Caramel Fudge, a decadent treat combining the spiced crunch of speculoos cookies with rich caramel and smooth milk chocolate. This no-bake dessert features a crumbly speculoos soil base layered with a creamy caramel center and topped with a silky milk chocolate ganache infused with speculoos spread, finished with crunchy cookie pieces for added texture. Perfect for sharing, these fudgy squares satisfy any sweet tooth with a delightful blend of flavors and textures.
Ingredients
Scale
Soil
- 250 grams speculoos cookies
- 100 grams butter
- 50 grams speculoos spread
Caramel
- 395 grams condensed milk (about one standard can)
- 50 grams butter
Chocolate Topping
- 180 grams milk chocolate
- 100 grams speculoos spread
- 8 speculoos cookies (for garnish)
- 1 teaspoon sunflower oil
Instructions
- Prepare the soil base: Finely crush the speculoos cookies until they form a fine crumb. In a saucepan, melt the butter and speculoos spread over low heat, then stir in the crushed cookies until fully combined and crumbly. Press this mixture evenly into the base of a lined square baking dish to form a firm foundation. Chill in the refrigerator to set.
- Make the caramel layer: In a heavy-bottomed pan, combine the condensed milk and butter. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a golden caramel color, about 10-15 minutes. Pour the warm caramel over the chilled soil base and spread evenly. Return to the refrigerator to set, about 30 minutes.
- Prepare the chocolate topping: Melt the milk chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring frequently. Stir in the speculoos spread and sunflower oil until smooth and glossy. Pour this ganache evenly over the set caramel layer.
- Garnish and chill: Break the 8 speculoos cookies into small pieces and sprinkle evenly over the chocolate topping. Press gently to adhere. Chill the entire dish in the refrigerator for at least 2 hours or until fully set.
- Slice and serve: Using a sharp knife, cut the fudge into 8 large pieces or 16 smaller squares. Serve chilled and store any leftovers in an airtight container in the refrigerator.
Notes
- Ensure constant stirring of the caramel mixture to prevent burning and achieve a smooth, creamy texture.
- Use high-quality condensed milk for the best flavor and caramel consistency.
- For easier cutting, warm the knife slightly before slicing through the fudge.
- Can be stored in the refrigerator for up to one week or frozen for longer storage.
- Speculoos spread can be substituted with cookie butter or similar spiced cookie spreads if unavailable.
Keywords: speculoos fudge recipe, caramel fudge, cookie fudge, no-bake dessert, speculoos caramel chocolate dessert