Tiger Butter Fudge

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.

Ingredients:

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.

Directions:

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.

Ingredients

Ingredients

Microwave each bowl for one minute, and then stir well.

White chocolate after first minute in microwave.

White chocolate after first minute in microwave.

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.

Perfectly melted!

Perfectly melted!

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.

Stirring peanut butter into the melted white chocolate.

Stirring peanut butter into the melted white chocolate.

Then, pour about half of each bowl onto the prepared pan (lined with parchment paper). Just sort of crisscross the candy.

First half of each bowl poured onto prepared pan.

First half of each bowl poured onto prepared pan.

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.

Leveled and swirled with a butter knife.

Leveled and swirled with a butter knife.

Allow to cool until firm, then lift the paper out of the pan, peel off from the candy, and cut into small pieces. Enjoy!

Tiger Butter Fudge

Tiger Butter Fudge

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About wonkydonkey

You want random? You got it. Mostly knitting and gardening, with some home improvements, pets, baking, family, and the occasional bad joke thrown in for good measure. This blog is mine; it is a place where I can insist upon proper grammar or break my own rules and degrade into slang on a whim. Either way, it's still mine. I love the Internet.
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2 Responses to Tiger Butter Fudge

  1. jennifer says:

    I am glad you told me everything needs to be dry..and small pieces..what? I cant eat the whole thing…

    • wonkydonkey says:

      Yeah, dry — I’ve pulled freshly-washed dishes from the dishwasher and then had white chocolate seize because of a couple drops of water. Very frustrating!
      And “small” is relative. 🙂

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