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Creamy, dreamy, smooth peanut butter and chocolate swirled fudge with little bits of crunchy peanuts. Just 3 simple ingredients, and no candy thermometer required!
Warning! Peanut butter lovers beware: you willnot be able to stop at just one piece. So go ahead and get your stretchy pants out and a glass of milk. You’ll need both 😉
This fudge is silky smooth, packed with peanut butter from head to toe, and studded with lots of little crunchy peanuts for all you other texture-loving freaks out there like me!
Look at those swirls! I could just stare at this fudge all day. Tiger Butter is really just a fancy name for peanut butter and chocolate swirled together, because the marbling sort of looks like the stripes on a tiger.
We’re cranking things up a notch with this recipe, and instead of swirling together peanut butter and chocolate– we’re swirling together peanut butter and peanut butter and chocolate.
Wait. That was confusing. So there’s a peanut butter fudge. And a peanut butter and chocolate fudge. And we’re swirling both of those together. So it’s double the PB. Follow?
I used crunchy peanut butter, because I love the crunch from the tiny little peanut pieces in the smooth, creamy fudge. But that’s just me. Feel free to use creamy if you want.
Speaking of the peanut butter… this fudge has only THREE ingredients!! Last year I made this Peanut Butter Butterscotch Fudge (still a personal fave) using just butterscotch chips and peanut butter. It was the smoothest, creamiest fudge I’ve ever made! This recipe is based on that one, but instead of butterscotch chips I used whitechips and chocolate chips.
With all the holiday fudge-making opportunities just around the corner, this recipe is the perfect one to keep in your back pocket. It’s so quick and easy to make, and you probably already keep all the ingredients on hand. It freezes well, so you can even make it ahead of time and thaw it out overnight in the refrigerator right before you need it!
If you want to shake things up a little bit, this fudge would be fantastic with some easy mix-ins like Reese’s cups, Oreos, or Snickers!
Enjoy 🙂 And don’t say I didn’t warn you about those stretchy pants!
Tiger Butter Fudge Tips
Make sure your peanut butter and chocolate are both at room temperature before you start swirling. If they’re too cold, they’ll be difficult to swirl together and you might end up with streaks of one or the other.
I used a combination of white chips and chocolate chips because I love the contrast in colors, but any type of chip will work.
You can use crunchy or creamy peanut butter, but I recommend using something with bits of peanuts in it for the best texture.
This fudge freezes well, so you can make it ahead of time and thaw it out overnight in the refrigerator before serving.
Tiger Butter Fudge FAQ
Can I make this fudge with almond butter or another type of nut butter?
Yes, you can definitely use other types of nut butters in this recipe.
I haven’t tried it myself, but you can try using a nut-free butter such as a seed butter. If you do, let me know how it turns out!
What’s the best way to store this fudge?
You can store this fudge in an airtight container at room temperature or in the refrigerator. If it’s stored in a cool environment, it will last for about two weeks. If it’s stored in the fridge, it will last for about four weeks.
Can I make this fudge with gluten-free ingredients?
Yes, you can definitely make this fudge gluten free by using a gluten-free baking chocolate and swapping out the regular flour for a gluten-free variety.
Tiger Butter Fudge
Creamy, dreamy, smooth peanut butter and chocolate swirled fudge with little bits of crunchy peanuts. Just 3 simple ingredients, and no candy thermometer required!
Ingredients
1 1/2 cup crunchy or creamy peanut butter, divided
3 1/2 cups white chocolate morsels
3 1/2 cups semisweet chocolate chips
Instructions
Over low heat (must be LOW), melt 3/4 cup of the peanut butter in a medium sauce pan, stirring continuously.
Add the white morsels and continue to stir until everything is melted and smooth.
Line a9x13baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.
In the same saucepan, over low heat, melt the remaining 3/4 cup peanut butter and chocolate morsels until smooth. Pour the mixture over the white fudge. Use a knife or spatula to swirl.
Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares.
Love peanut butter and chocolate? Here’s some more:
Peanut Butter Snickers Cookies
Easy Peanut Butter Fudge
Peanut Butter Crunch Cheeseball
Find all of my peanut butter recipes here.
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Tiger butter is a sweet snack made with peanut butter, white chocolate and milk chocolate. When swirled together, the brown and tan layers resemble tiger stripes. It's sometimes called tiger butter fudge, candy or bark, and it really falls somewhere between the three.
Tiger butter (also known as tiger butter bark or tiger butter fudge) is made when you combine smooth peanut butter, semi-sweet chocolate, and white chocolate chips.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.
It's made with tigernut flour, avocado oil, and other flavorings to make a delicious and easy spread that tastes just like nut butter that you can use the exact same way that you would peanut butter or almond butter.
Amish-style butter is churned cream with a higher dairy fat content than American butter. Instead of being shaped into four-ounce sticks, it typically comes in a one- or two-pound rolled log or wheel, shaped like goat cheese or wax-coated Gouda. You'll find it in both salted and unsalted varieties.
Erica is a brand of butter developed in Mauritius over thirty years ago, in collaboration with our supplier Clover Way Better. Salted or unsalted, in your kitchen or on your table, Erica butter brings a distinct touch that enhances your meals and complements all your dishes (cakes, sauces, gratins, toast…)
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan. Why? Stirring at the wrong time causes the sugar to form large crystals. That's the "graininess" that inexperienced fudge-makers complain about.
Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge. Instead, wait to pick up the spoon (our Test Kitchen loves using wooden spoons) until the fudge drops to between 110 and 113°F, about 15 minutes.
Most forms of Tiger Balm contain camphor and menthol. Tiger Balm products may also contain other ingredients like cajuput oil, clove oil, and others. Camphor works by increasing blood flow to the surface of the skin and creating a warming sensation.
A ”tiger cake” is basically a simple sponge cake, but you mix a small part of the batter with cocoa powder to make it brown. I remember being totally mesmerized by the swirls that just layering two different cake batters created.
Producers typically make butter from cow's milk. However, they can also use milk from other domestic animals, such as sheep's milk or goat's milk, to produce butter. Cream is the primary ingredient in butter and consists of the layer of milk skimmed away before hom*ogenization.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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