Fudge is a holiday staple. This 3 Ingredient Tiger Butter Fudge is the easiest and foolproof recipe ever! This is creamy, dreamy, smooth peanut butter and chocolate swirled fudge I’ve ever sunk my teeth into!
This recipe comes together in less than 10 minutes, it’s full of chocolate and peanut flavors, silky smooth, great for the holidays and everyone devours it! Basically, this is the best homemade fudge recipe.
Look at those swirly fudge bars! I could just stare at this fudge all day.
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Tiger Butter Fudge
Tiger Butter is really just a fancy name for peanut butter and chocolate swirled together because of the marbling sort of looks like the stripes on a tiger.
A well-made fudge is rich, chocolaty, and smooth. It’s firm enough to hold its texture but soft enough to melt in your mouth as you eat it.
Traditional fudge recipes require the use of a candy thermometer to heat the sugar to the perfect temperature, a process that’s often more fuss than it’s worth.
If candy making isn’t your thing then this is most definitely the recipe for you. This recipe is quicker, easier and anybody can make it!
And during this time of the year this is exactly what we need – easy and quick recipes. So much going on, so little time and oh my gosh, Christmas is like 4 days away.
I’m still making some treats to give friends and so not ready. And if you’re not fully prepared like me and need something quick, this fudge is for you.
The bonus is, Instant Pot made the process a lot easier.
I have melted chocolate using my Instant Pot as a double boiler. Believe me, It’s a game-changer experience. I have been doing this double boiler method for melting chocolate in an instant pot for quite some time (check out my Hot Cocoa bombs and Popcorn recipes in which I have used melted chocolate using IP) and I am loving it.
If you don’t have Instant Pot, you can use the microwave or use the stovetop for the double boiler method.
My personal preference is actually the Instant Pot because of its keep warm setting. But either method will work great based on what you have and what you prefer.
Ingredients You’ll Need for Fudge:
Here are the 3 ingredients you’ll need:
Peanut butter – I have used creamy peanut butter. Use regular creamy peanut butter and not a natural one that has a separated oil. Feel free to use crunchy peanut butter if you love the crunch from the tiny little peanut pieces in the smooth, creamy fudge.
White chocolate – Use good quality white chocolate. Ghirardelli is my personal favorite.
Semi-sweet chocolate – You can use Milk chocolate or dark chocolate too.
Other than these 3 ingredients, you can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, dried fruit, or any nuts. You can even add vanilla extract, almond extract, or any flavorings of your choice.
How to make this recipe? Step by step process –
The recipe is pretty straight forward.
Line an 8×8 glass pan(or metal pan) with parchment paper or foil. (image 11)
Using instant pot
Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH. (image 1 and 2)
Add 2 cups of water. (image 3)
Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it. a glass bowl that is slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller. (image 4)
Add white chocolate chips. (image 5)
Cancel the saute mode and switch to keep warm mode. (image 6)
Once you notice the chocolate is starting to melt, add the peanut butter. Stir until chocolate is fully melted and everything is combined. (image 7 and 8)
Take out the bowl from the Instant pot. Keep it aside. Keep the “keep warm mode” on.
Place another bowl and add semi-sweet chocolate. (image 9)
Stir until chocolate is melted. (image 10)
Pour white chocolate peanut butter mixture onto the prepared pan. Use a spatula to spread the mixture evenly. (image 12)
Take the melted semi-sweet chocolate and pour it onto the white chocolate-peanut butter mixture in lines. (refer to a video). (image 13)
Take a knife, stick, or toothpick and run it in the opposite direction of the chocolate lines you created, to achieve a swirl pattern. Run your knife through the mixture as much as you’d like, to create your desired swirl pattern. (image 14)
Let cool either on the countertop or in the fridge. Cut into small squares. Store in an airtight container at a cool place or in a refrigerator. This will stay good for a week on the counter-top and a month refrigerator.
Enjoy!
Notes, pro-tips, and FAQ
- Stir and scrape the sides when melting the chocolate – You want to get all that chocolate melted and smooth. Be sure to use a good, heavy-duty spatula. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in.
- Store them below 80 F. temperature. – For this fudge recipe, you will want to keep them in a cool place or in the refrigerator for the bite-like texture. Keeping it at a hot temperature will make the fudge a little soft. The temperature of the room should be below 80 for the perfect texture.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
How do you Make this in Microwave?
Melting chocolate in the microwave is also easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old.
Take white chocolate in a bowl and microwave for 1 minute 30 seconds. Stir gently until smooth. Add peanut butter and stir until well combined and smooth. Then follow the same process.
One tip to note – When melting the chocolate in the microwave, often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. So make sure to stir it well.
Can I freeze it?
Fudge freezes, well wrapped in foil, and store in an airtight container in the freezer.
You are going to love this super-quick and easy 3 ingredient fudge recipe! It’s perfect for sharing or a quick treat for the family!
It’s that kind of recipe you’ll have on repeat every year when the holidays roll around! Give it as gifts but just be sure to save a small stash for yourself. 😉
Are you looking for such easy recipes?
3 ingredient chocolate cookies
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3 Ingredient Tiger Butter Fudge
Ingredients
- 11 Oz. – White chocolate chips
- ½ cup – creamy peanut butter (room temperature)
- ½ cup – Semi-sweet chocolate
Instructions
- Line an 8×8 glass pan(or metal pan) with parchment paper or foil.
- Turn the Instant Pot onto the Sauté NORMAL setting. Don’t do this process on HIGH.
- Add 2 cups of water.
- Once the water starts simmering and you see steam coming from it, place the glass or metal bowl on top of it. a glass bowl that is slightly larger than your Instant Pot. The bottom of the bowl should fit inside of the Instant Pot but the top should be taller.
- Add white chocolate chips.
- Cancel the saute mode and switch to keep warm mode.
- Once you notice the chocolate is starting to melt, add the peanut butter. Stir until chocolate is fully melted and everything is combined.
- Take out the bowl from the Instant pot. Keep it aside. Keep the “keep warm mode” on.
- Place another bowl and add semi-sweet chocolate.
- Stir until chocolate is melted.
- Pour white chocolate peanut butter mixture onto the prepared pan. Use a spatula to spread the mixture evenly.
- Take the melted semi-sweet chocolate and pour it onto the white chocolate-peanut butter mixture in lines. (refer to a video).
- Take a knife, stick, or toothpick and run it in the opposite direction of the chocolate lines you created, to achieve a swirl pattern. Run your knife through the mixture as much as you’d like, to create your desired swirl pattern.
- Let cool either on the countertop or in the fridge. Cut into small squares. Store in an airtight container at a cool place or in a refrigerator. This will stay good for a week on the counter-top and a month refrigerator.
- Enjoy!
Video
Notes
- Stir and scrape the sides when melting the chocolate – You want to get all that chocolate melted and smooth. Be sure to use a good, heavy-duty spatula. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in.
- Store them below 80 F. temperature. – For this fudge recipe, you will want to keep them in a cool place or in the refrigerator for the bite-like texture. Keeping it at a hot temperature will make the fudge a little soft. The temperature of the room should be below 80 for the perfect texture.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
How do you Make this in Microwave?
Melting chocolate in the microwave is also easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. Take white chocolate in a bowl and microwave for 1 minute 30 seconds. Stir gently until smooth. Add peanut butter and stir until well combined and smooth. Then follow the same process. One tip to note – When melting the chocolate in the microwave, often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. So make sure to stir it well.Can I freeze it?
Fudge freezes, well wrapped in foil, and store in an airtight container in the freezer.Nutrition
So, guys, This is it for this year. I am officially taking a break until 1st January 2021 to enjoy my holidays with my family. I will see you all next year with yet more delicious and exciting recipes.
Have a Great and Happy Holidays to you all! Enjoy this precious time with your near and dear ones and make lots of memories. Merry Christmas!
Warm Regards,
Dhwani
What alternate can be used in the place of peanut butter ?
You can use almond butter or any nut butter. If you are allergic to a nut or don’t prefer to use it, you can simply skip it and make a bark. Hope this helps.
Have you tried chunky peanut butter?
Hi Gayle
Feel free to use crunchy peanut butter if you love the crunch from the tiny little peanut pieces in the smooth, creamy fudge. Use regular creamy peanut butter and not a natural one that has a separated oil. Hope this helps.
This comment relates to the tools not the recipe ! At first I thought GENIOUS use of the instant pot ! I followed the instructions, place my aluminum mixing bowl on top of the IP on Keep Warm setting. WARNING it suctioned my bowl in SO tight we could not release them ! We were shocked and amazed at the bond. We tried hot water on the IP and ice in the bowl, every internet hack we could find. Even the passage of time….it was SEALED ! In the end, my husband had to use a punch toward the top of the bowl to make a small hole and you should have heard the release ! Crazy …only me :). Worth the tip perhaps so folks dont ruin their IP ? Be sure the bowl doesn’t fit down in…leave an air space between the edges.
Thank you for sharing.
My IP would not hold a 8×8. Anyway to do this without an IP?