Tiger Fudge Recipe

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 05/27/22
Tiger Fudge

The Spruce / Elizabeth LaBau
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 64 servings
Nutrition Facts (per serving)
66 Calories
5g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 66
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 29mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 2g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 62mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peanut butter and chocolate tiger fudge recipe is so easy and so good! It calls for just three ingredients and can be made in a microwave—how great is that? But don't let the short ingredient list fool you—it's really delicious and addicting, with the perfect blend of chocolate and peanut butter flavors. 

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying foil with nonstick cooking spray.

  3. Place white chocolate and 1 cup of peanut butter in a medium-sized microwave-safe bowl.

  4. Place semi-sweet chocolate and 1/3 cup peanut butter in a separate microwave-safe bowl.

  5. Microwave white chocolate mixture until melted and smooth, stirring after every minute.

  6. Repeat this same procedure with semi-sweet chocolate mixture.

  7. Using a large spoon or measuring cup, place alternate dollops of white and dark chocolate in prepared pan. This doesn’t have to be neat or precise; you just want to make sure that chocolates are well-distributed and one is not primarily on top or bottom.

  8. Take a butter knife and briefly twirl it through pan, creating swirls of color and mixing the two chocolates. Do not swirl too much; otherwise, your fudge will get to be a muddy brown color!

  9. Place pan in refrigerator to chill for about 2 hours.

  10. Once candy is fully set, remove from pan and cut into small 1 x 1-inch squares to serve.

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