My Secret Can’t Fail Fudge Recipe Revealed!

So I have this secret fudge recipe on a scrap of printed paper from 12/9/99. It was a printout that I have held on to dearly.

Making fudge every Christmas has become “my thing”. People wait for it, beg for it, and demand the secret recipe. It was always my special thing, so I never divulged it. Giving them my famous fudge, ready-made was my gift. I would experiment every Christmas making different flavors and adding different ingredients to the base recipe.

Somewhere along the way, I stopped making it, I had lost the recipe, I searched online and could not find anything similar. Then this week, I found the recipe pushed to the back of my cupboard. I decided to google it again to see if there was a substitute for the marshmallows as I could only find mixed bags of Vanilla and Raspberry ones.

Here is my scrap of paper, 21 years old with my hand scribble for Australian supplies, note the 90cents for a bag for marshmallows, now selling for $2-4 depending on the brand. At $4 a bag I didn’t want to lose 1/2 of them to raspberry ones, I could not use. (unless making raspberry fudge of course)

Anyways to cut a long story short it turns out this recipe is carnations very very common recipe!! all these years I have been hanging on to it, like treasure and now thanks to modern-day internet it is literally everywhere. So technically it is not my secret recipe anymore, or maybe just a secret that this is the recipe I use.

Here is the original vintage recipe advertisement for Can’t fail fudge.

Here is the recipe is written out

4 cups of mini vanilla marshmallows = or 150g chopped

2/3 cup of evaporated milk

1/4 cup of butter

1 1/2 cups of sugar

1/4 ts salt

12 ox of Semi sweet chocolate chips or a 375g family block minus 1 row (this row always falls into my mouth)

1 ts vanilla extract

1/2 cup of nuts chopped

Variations, add 1/2 cup of anything else dry, raisins, coconut, etc I have added 2tbs of alcohol with no issues for a boozy fudge.

some variations are

rum and raisian fudge,

White chocolate chips for a White fudge, add cranberries or cherries for a festive taste.

White chocolate and peppermint essence for peppermint fudge.

Oreo fudge, white chocolate and crushed biscuits stirred through

Have fun and play around with flavour combinations

Prefer to watch the recipe? here is a video showing you how to make perfect fudge all the time without a candy thermometer

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

Have you read?