TIGER BUTTER FUDGE
My younger brother and I share a passion for candy making. This smooth and creamy tiger butter fudge is from a co-worker of mine. -Peg Kipp, Lewisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
TIGER BUTTER BARK CANDY
Fans of tiger butter fudge will revel in this version that's very similar to bark candy. The chocolate swirls are pleasing to the eye, and the creamy peanut flavor is a treat for the taste buds.-Philip Jones, Lubbock, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/4 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan., In microwave, melt chocolate chips and shortening, stirring to blend. Drizzle over top; cut through mixtures with a knife to swirl., Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 179 calories, Fat 11g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
TIGER SWIRL FUDGE
Make and share this Tiger Swirl Fudge recipe from Food.com.
Provided by Veghead
Categories Candy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Line a 17-by 11-inch rimmed baking sheet with parchment paper.
- In a bowl set over a saucepan of steaming, not boiling, water, melt white chocolate. Add peanut butter, stirring until blended and creamy. Pour onto prepared baking sheet. Smooth with offset spatula to edges of baking sheet.
- In same bowl, set over lightly simmering water, melt bittersweet chocolate. Drizzle over white chocolate. Using the tip of a knife, swirl chocolates to create a marble effect. Refrigerate (this is an exception to the refrigeration rule) until firm, for 30 minutes. Break into pieces. Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 235.2, Fat 14.8, SaturatedFat 7.9, Cholesterol 5.3, Sodium 58.7, Carbohydrate 23.4, Fiber 0.3, Sugar 22.8, Protein 3.6
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TIGER BUTTER FUDGE {4 INGREDIENTS!}
From chelseasmessyapron.com
5/5 (3)Total Time 45 minsCategory Dessert, SnackCalories 128 per serving
- PREPARE: Line a 9x13-inch pan with parchment paper, leaving an overhang (foil also works). If using foil, lightly spritz with cooking spray. Set aside.
- WHITE CHOCOLATE: Add all the white chocolate chips and 3/4 cup peanut butter to a large microwave-safe bowl. Microwave for 30 seconds and stir for 20 seconds. Return to the microwave and microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, until chocolate is melted and smooth. Don't microwave once the chips are mostly melted; just continue to stir until smooth. Pour into the prepared 9x13 pan.
- MILK AND SEMI-SWEET CHOCOLATE: Put all the semi-sweet and milk chocolate chips to a large bowl along with remaining 2 tablespoons peanut butter. Microwave for 30 seconds and stir for 20 seconds. Return to the microwave and microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, until chocolate is melted and smooth. Don't microwave once the chips are mostly melted; just continue to stir until smooth. Drizzle chocolate layer over white chocolate layer and use a table knife to swirl the layers together. Place in the fridge for 30 minutes to an hour, until chilled and firm.
- SERVE: Using the overhang, lift the block of fudge from the pan. Cut into small pieces and serve. Store leftovers in the fridge (they get melty at room temperature). These bars store in the fridge for up to one week.
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