Tiger Stripe Fudge Recipes

TIGER BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

TIGER BUTTER CHOCOLATES

Steps:

• Line a 9x13-inch baking dish with plastic wrap.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth the top with a spatula.
• Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
• Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

TIGER BUTTER FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave semisweet chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in chocolate frosting. Spread in pan.
• In another microwavable bowl, microwave peanut butter chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in cream cheese frosting. Spread over chocolate layer.
• In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 30 to 60 seconds until softened. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chocolate over peanut butter-cream cheese layer.
• Sprinkle with chopped peanuts. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.

TIGER BUTTER FUDGE CANDY

Steps:

• Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
• Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
• Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
• Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
• Chill until firm.
• Cut into 1 1/2- x 1-inch pieces.
• Store in refrigerator.

TIGER BUTTER FUDGE

Steps:

• Take a 9x9? baking pan and line with aluminum foil. Lightly spray with non-stick cooking spray.
• In a large bowl, pour 2 cups of milk chocolate chips and one can of sweetened condensed milk.
• Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the milk chocolate fudge mixture into the baking pan.
• In a separate large bowl, pour in the white chocolate chips and peanut butter chips with the second can of sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Pour the white chocolate fudge mixture over the milk chocolate fudge mixture.
• In a small bowl, pour the 1/2 cup milk chocolate chips and 1 teaspoon of vegetable oil. Melt in the microwave for 30 seconds, remove and stir. Repeat in 15 seconds intervals until chocolate chips are completely melted and smooth. Drizzle it over the fudge.
• Place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster). When set, lift foil from pan and cut fudge into squares.

TIGER BUTTER II

Steps:

• Line a 10x15 inch pan with parchment. Set aside.
• In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
• Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.