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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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The delicious fudge combines three fudge favorites – vanilla, creamy peanut butter, and rich milk chocolate fudge. The three flavors are swirled into one of the most splendid fudge favors in our kitchen! It's grrrreat!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
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!
Golden syrup – is what makes this recipe Russian fudge-style!The added golden syrup gives that extra sweetness and silky texture. Vanilla extract – to give the taste of vanilla to the fudge.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Fudge almost always has a pretty high sugar content as well as having some cream in it—both fattening. If you compare that to eating pure dark artisanal chocolate, it is a no-brainer. Dark chocolate of 70% cocoa or higher is considered a health food and often contains only two ingredients: cocoa and organic cane sugar.
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Whereas store-bought fudge pops are made with a laundry list of hard-to-pronounce ingredients, the homemade version requires just five simple ones that are likely in your kitchen: cocoa powder, sugar, cornstarch, milk, and vanilla extract, plus a pinch of salt.
As Mackinac Island evolved from a center of fur trade into a summer resort destination, Victorian-era vacationers began to identify the island with sweets. At first, the most common candy was maple sugar harvested by Native Americans. Other treats, including fudge, soon followed.
Whether it's chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice. ... Fudge also boasts very little in terms of health.
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