2 cups sugar
1/2 cup Evaporated Milk
300g Speculoos Spread / Biscoff Cookie Butter (Available at La Cave)
Fleur de Sel Salt (optional) (Available at La Cave)
Line a square/rectangle tin with aluminium foil or baking paper.
Add all ingredients to a pot (except for the Speculoos spread) and bring to the boil. Once boiling reduce to a simmer and add the Speculoos spread.
Continue stirring on low heat until the fudge has thickened.
Pour into the prepared tin.
Sprinkle with Fleur de Sel (as little/lot or not at all as you prefer)
Refrigerate for a few hours until completely cool and then cut into squares.
Lasts up to 2 weeks in the refrigerator in a container.