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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!
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.
Steam Bread Recipe: How to Make Chinese Steamed Buns
Costco Peanut Butter Pie Recipe: A Creamy Chocolate Copycat Treat
Almond Cookies Recipe: Easy to Make at Home
Eagle Brand Banana Pudding Recipe: Best Creamy Banana Pudding
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).
Tiger Butter is SO easy to make! First, assemble your ingredients. You'll need semi sweet chocolate chips, white chocolate chips and creamy peanut butter. I think chunky peanut butter would taste good in this recipe, but the swirls wouldn't look nearly as pretty, so I use creamy peanut butter.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
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 has a reasonably high fat content and a very high sugar content but sometimes in life you just need a treat. There are far worse things you could do to your body than have a little bit of fudge.
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
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.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
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!
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.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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