Today I’m a girl and a microwave. Microwave fudge to be exact. This recipe, is adapted from Alton Brown’s peanut butter fudge recipe on Food Network. A little something sweet is pretty much a requirement after a good meal. Doesn’t have to be much and this works just right. Also great to give away as a gift or bring to a potluck, especially if you are in danger of eating more than you ought to, which you probably will be.
If you haven’t had speculoos before, your life is not yet complete. Speculoos is a crunchy Dutch spiced cookie, common in Belgium and the Netherlands. I first discovered Speculoos in Brussels while on vacation. We were staying near the Place Sainte Catherine, which is a quieter neighborhood in Brussels but still within walking distance to all major sights. Walking out the door of our hotel we would pass inviting sidewalk cafes near the fountains, at night the restaurants would open and the whole square would be filled with al fresco diners. Our hotel provided breakfast and there were a variety of spreads and jams and such and I slathered my bread one morning in what I thought was peanut butter. So not peanut butter, texture and color the same but this is warm and spiced. In this fudge we are using Speculoos spread, also known as cookie butter.
Adapted from Alton Brown’s Peanut Butter Fudge
Total time: 3 hours, including chill time
Yield: approximately 36 squares
- 2 sticks unsalted butter
- 1 cup Speculoos (can be found online and in specialty stores, I used the American version Biscoff, which I found at Target
- 10 ounces powdered sugar
- 1 teaspoon vanilla
- 6 ounces bittersweet chocolate
- 1/3 cup heavy cream
- Flaky sea salt such as Fluer de Sel
1. Melt butter and speculoos in a microwave safe bowl for 2 minutes, remove and stir, then microwave another 2 minutes. Be careful removing from microwave, will be hot.
2. Mix powdered sugar and vanilla into butter and speculoos mix, it will thicken up quite a bit.
3. Pour into a buttered 8×8 baking pan lined with parchment. I like to use my clean hands to pat it down flat and spread evenly into the corners.
4. Fold extra parchment over and place the in fridge for 2 hours to cool.
5. Prepare ganache by chopping chocolate and place in heatproof bowl.
6. Heat cream in microwave safe dish until almost at a simmer, about 45-60 seconds.
7. Pour hot cream over the chocolate and stir until melted.
8. Pour chocolate over cooled fudge and spread to distribute evenly.
9. Let ganache set in fridge for about an hour.
10: Remove from fridge, sprinkle with sea salt and remove from pan by running knife around edge and lifting out by holding on to parchment.
11. Cut into approximately one inch squares and enjoy!
Storage: can be kept in airtight container in the fridge for a week.