Bourbon cream biscuits are a traditional British biscuit and make a yummy addition mixed into chocolate fudge.
I have so many favourite biscuits and my sweet tooth is definitely a downfall of mine. Once I’ve opened a pack of biscuits, I find it extremely hard to stop eating them – I’m sure you have the same problem too?
I made and shared this Vanilla Clotted Cream Fudge last November and haven’t made any more fudge since then. As that was a vanilla fudge, I thought I would go for something completely different and carry on the chocolate theme with my last two consecutive recipes all involving chocolate.
So here it is, my third chocolate recipe in a row. Say hello to this gloriously chocolatey Bourbon Biscuit Fudge.
I think this might be the easiest and quickest recipe I’ve posted on my blog to date. This magical chocolate fudge recipe simply requires a tin of condensed milk, (dark and milk) chocolate bars and a pack of bourbon biscuits – it’s hard to believe how little ingredients produce something so scrumptious.
Bourbons were a childhood favourite biscuit of mine along with custard creams and Jammy Dodgers, so I was very excited to taste this new fudge creation.
As yummy as this chocolate fudge is left plain, I couldn’t resist adding some chopped bourbon cream biscuits into the fudge and pressed a few on top of the fudge before allowing it to set. While I chose to add bourbon biscuits to my fudge, you can absolutely add any other biscuits, chocolate or sweets you like.
The fudge is deliciously creamy and smooth and you’ll find yourself in exactly the same situation I was when I made this, I couldn’t stop at just one square of this fudge. I wish I had more willpower when it comes to sweet treats! However, because this fudge is so incredibly sweet, one or two squares will be more than enough to satisfy your sugar cravings.
I could definitely see myself having a shop dedicated to selling all my fudge creations. I have lots of (probably too many) fudge recipe ideas based on this recipe up my sleeve, so keep an eye throughout the upcoming year for more!
(Makes 36 pieces)
397g can sweetened condensed milk
400g chocolate – I used a mix of 200g of dark chocolate and 200g milk chocolate, broken into pieces
200g pack bourbon cream biscuits, chopped
- Line a 20cm / 8-inch square baking tin with parchment paper, making sure you leave enough paper up the sides to ensure you can release the fudge easily once it’s set.
- Place the condensed milk and chocolate in a medium sized saucepan. Heat gently, stirring constantly until the chocolate has completely melted. Take off the heat and fold in 3/4 of the chopped biscuits.
- Spread the fudge into the baking tin. Decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
- Cover the fudge and leave it to set in the fridge for at least 3-4 hours or overnight for the best results.
- Slice the fudge into approx. 36 squares – it might make more depending on how big or small you decide to cut your fudge. Fudge will keep in an airtight container at room temperature for up to 3 days.
- Use the best quality chocolate you can afford.
- Make sure to heat the fudge mixture really gently, heating it too quickly will overheat the chocolate and it might seize.
- This recipe makes roughly 36 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
- The fudge is best left overnight to set for it to firm up enough.
- This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.
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