To be fair, it’s more like candy than fudge, but it’s good nonetheless. And very easy to make – I blogged the recipe four years ago and that post continues to get hits from search engines, so folks must still be looking for an easy and tasty treat. I made a batch yesterday and took pictures throughout, so here’s a photo tute on the oh-so-easy Tiger Butter Fudge.
2 pounds white chocolate – something that melts well, like baking chocolate or wafers.
2 pounds regular chocolate – milk, semi sweet, dark – or a mixture. Again, something that melts well.
2 cups peanut butter, divided – I use chunky, but creamy works just as well.
A large baking sheet and parchment paper to line it – I use a half sheet pan, which is 18″ X 13″. If you only have smaller pans, just halve the recipe.
Weigh out the chocolates into two separate bowls. The bowls and all utensils used must be absolutely bone-dry! This is very important, because any amount of water will make the chocolate seize.
Microwave each bowl for one minute, and then stir well.
Continue microwaving each bowl for 30 seconds, alternating bowls and stirring well between each round in the microwave. You want the chocolate melted but not hot – it takes 3-4 trips through my microwave to get the chocolate melted. Stir well.
Stir one cup of peanut butter into each bowl. You can blend it thoroughly, or leave it only partially stirred in if you want to see streaks of peanut butter in the finished candy. I stir until it is mostly blended.
Then, pour about half of each bowl onto the prepared pan (lined with parchment paper). Just sort of crisscross the candy.
Repeat with the second half of each bowl, then gently tilt the pan as needed to level out the candy. Drag a clean butter knife lengthwise across the pan to swirl slightly.
Allow to cool until firm, then lift the paper out of the pan, peel off from the candy, and cut into small pieces. Enjoy!