Another “lucky” instance where things worked out well was the raspberry jam recipe. I completely overlooked including pectin when preparing my jam. The outcome was exact, just as if I had inserted it. I believe it is simpler, safer, and less complicated than adding pectin to it.
| Servings: | 32 |
| Yield: | 2 pounds |
Ingredients
- 1 pound white chocolate
- 1 pound semisweet chocolate, melted
- 1 ⅓ cups crunchy peanut butter
Instructions
- Line a 10×15 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.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 67 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The pb/white chocolate flavor and consistency was great. The chocolate chips not so much–they were fine for the first day, but then ‘bloomed’ while becoming progressively more crumbly and the flavor was only so-so. I think I’ll remake this with another kind of chocolate.
I’m from the Oregon Coast and there are many little tourist shops up & down Highway 101 who sell fudge and Tiger’s Butter is always a featured flavor. I can honestly say this recipe beats anything I’ve bought so far and it’s sooooo easy. Use quality white chocolate, it does make a difference. I can whip up a batch in such a short time and I’ve started making it a required goodie in gift baskets. Thank you for sharing a wonderful recipe!
Discovered this several years ago and make it every Christmas as a gift to family and friends While making this for Christmas 2018 I decided to replace half the semi sweet chocolate with unsweetened dark baking chocolate. I like my chocolate on the dark side
This is so easy and turns out as good as the Tiger’s Butter fudge they sell at the fudge shops. Followed recipe exactly and turns out every time!
I think this is a five star recipe when you up the peanut butter amount to between 1 3/4 and 2 cups. I use creamy peanut butter and prefer that in this recipe to the chunky. I make this candy every year to give as gifts to co-workers, friends and family and everyone raves about how good it is. It is super simple to make and so incredibly delicious!! Just up that peanut butter amount and you will have a real winner on your hands! 🙂 And don’t fuss with a double boiler (unless you want to). Coarsely chop your white chocolate (I use white almond bark) and place in a microwave safe bowl. Heat in 30 second intervals, stirring in between just until melted. Then stir in the peanut butter (no need to microwave now, the heat from the almond bark will warm the peanut butter and blend it beautifully). Pour into your prepared pan then heat your chocolate chips the same way, then proceed with swirling and chilling.
super easy. use one pound of crunchy peanut butter. melt semi-sweet chocolate in microwave with 1 tbsp shortening for 90 seconds
Very good and very easy…..can’t ask for more than that!
I make this every year. It is rich so the pieces cut small is ideal. I often use white almond bark and then a blend of chocolate chips (3/4 lb) and chocolate almond bark (1/4 lb). I have also used all almond bark but it is not quite as good. I have also used creamy peanut butter but the little bits of peanut add that little extra. It just depends on what I have on hand and that is why I vary it, but the point is you can vary it and it still works!
I made this recipe for a bake sale and it sold out! There are two types of people in the dessert world- people who like fudge and people who hate it. Luckily, this recipe satisfies both in that people that don’t like fudge like it because it most resembles a chocoloate bar and people who like fudge like it because it resembles fudge’s richness. When I made it I doubled the batch and made the recipe in a 13×9 inch pan which was the perfect thickness for smaller cut pieces. As well, one other thing to remember is when you have taken it out of the fridge to cut it, make sure you let it sit out for about an hour or so firs so that it is easier to cut. I learned the hard way by cutting it right when it came out of the fridge and the pieces were so hard to cut and come out not so clean looking. All in all though, great recipe. I plan to make it again!
I make this every year as Christmas gifts. My neighbors can’t wait for tiger butter every year.
These were very sweet, I felt like I was making a mess and doing it wrong when I poured the semi-sweet chocolate on top and I thought it had all meshed. Well they turned out great to my surprise and I will make these again!
I have made this a few times now. I prefer to use milk chocolate in place of the semi-sweet and creamy peanut butter in place of the crunchy. This is just my personal preference! Delicious candy indeed!!!!
This is so good….I made it for Christmas and everyone thought it was yummy. Will definitely make it again.
I made this to go into the “goodie bags” I gave to my co-workers this year for Christmas. I followed the recipe as directed. I melted the semisweet chocolate in the microwave according to the package instructions. And since I had used the last of my parchment paper for baking cookies, I used wax paper to line my pan and had no problems.
so easy to do and though personally I find it too rich, people love it! (one describes them as “deadly”)
Perfect…Easy…Delicious!!!
This was sooo easy to make. Tastey too! I just used the microwave for both. the peanut butter mixture first then the chocolate. The butter/fudge is so pretty.
This was the easiest, tastiest fudge I’ve made. The only hard part was finding enough white chocolate. My only advice is that I let mine chill too long and some of it broke and cracked when I cut it. It was much easier to cut when it wasn’t rock hard and cold straight from the fridge. Very good recipe.
Very good! It’s a simple recipe, so it has a simple taste. That’s partially what makes it so appealing, though.
This was my first time making this and I was hoping for more. I followed the recipe exactly, used the suggestion to cut before cool and they look beautiful. But, honestly, it tastes like you took a piece of white chocolate, a handful of semi-sweet chips & a teaspoon of peanut butter and ate it off a spoon! I guess that’s what it’s supposed to taste like, but is wasn’t anything spectacular!
My family LOVED it! Very easy to make! Planning on making more soon!