This recipe for Peppermint Crisp Fudge is inspired by a recipe I saw on Sarit Novak’s beautiful Instagram feed. And with Heritage Day just around the corner I had to put my own local twist on it.

Sarit’s fudge recipe was made with Lotus Biscoff biscuits and Lotus Biscoff spread. As I mentioned in my Karak Chai Cheesecake post a few weeks ago, I am bit late to discover the biscuits but they immediately became one of my favourite things.

Using the well known South African classic Peppermint Crisp Tart as inspiration, I replaced the tennis biscuits with the Lotus Biscoff biscuits as they look so pretty decorating the fudge. Instead of the spread I added chopped up peppermint crisp to the mix and extra to decorate the top of the fudge. And a good pinch of sea salt flakes to add some much needed depth to the fudge.

Be warned though, this recipe is super sweet and rich. But utterly irresistible! The tiniest block will go a long way to sooth a sweet tooth on Heritage Day.

Craving more Peppermint Crisp? Here are a few more recipes to try :

Peppermint Crisp Cheesecake

Peppermint Crisp Cheesecake

Peppermint Crisp Ice Cream Cake

Peppermint Ice Cream Cake

Peppermint Crisp Mug Cake

I hope you enjoy this recipe for Peppermint Crisp Fudge. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

Peppermint Crisp Fudge


  • 400 g best quality white chocolate
  • 1 can of sweetened condensed milk (400g)
  • ½ tsp vanilla extract
  • 1 tsp sea salt flakes
  • 2 x 49g peppermint crisp bars roughly chopped
  • For decoration:
  • 4- 5 Lotus Biscoff biscuits
  • 1 x 49g peppermint crisp bar roughly chopped


  • Melt the white chocolate, condensed milk, vanilla and salt over a double boiler until smooth and creamy
  • Let it cool slightly (you don’t want to the peppermint crisp to melt completely when added) and mix in the chopped peppermint crisp
  • Pour the mixture into lined approx 25cm × 15cm loaf tin and smooth the top
  • Decorate with the lotus biscuits and extra chopped peppermint crisp bar
  • Refrigerate for at least 5 hours to set, cut into cubes and serve.

If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download.

The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.

Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake

You can get the book by clicking here  ** Add Drunk and Hungry to your EVERYDAY TRAYBAKES purchase and only pay R120 ($8) for both books

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