EASY TIGER BUTTER FUDGE - 3 INGREDIENTS | RECIPE POCKET
Tiger butter fudge is a quick 3 ingredient peanut butter fudge. An easy peanut butter swirl fudge made using the microwave.Make this white chocolate peanut butter fudge as an indulgent treat or, as a homemade fudge gift for Christmas or other special occasions. A simple no bake dessert and great as a make ahead dessert.
Provided by Harriet Britto
Categories Desserts
Prep Time 7 minutes
Yield 16
Number Of Ingredients 3
Steps:
- Prepare the tinBefore starting the tiger butter fudge recipe, line the inside base and sides of a square 20 x 20 cm (8 x 8 inch) tin with parchment paper (baking paper).Make the fudgePlace the white chocolate in a microwave safe bowl. Microwave on high in 30 second bursts, stirring between each until everything is melted.Don’t have a microwave. See notes for how to melt chocolate on the stove top.
- Add the peanut butter and mix until smooth.
- Pour the white chocolate peanut butter fudge mixture into a prepared pan lined with baking paper and evenly distribute the mixture.
- Place the dark chocolate into another microwave safe bowl and melt the chocolate chips and stir smooth.
- Spoon or pour the dark chocolate in three lines over the chocolate peanut butter mixture.
- Use a knife or skewer to drag through the dark chocolate to create swirls on the top of the white chocolate peanut butter fudge.
- Allow the tiger butter fudge to sit for 4-5 hours (or more) at room temperature to set. If it’s a very hot day, allow the fudge to come to room temperature and place in the fridge until set. Use a long sharp heavy smooth edge knife to cut the fudge.
Nutrition Facts : ServingSize 1 piece, Calories 169 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 11 g, SaturatedFatContent 6 g, CholesterolContent 4 mg, SodiumContent 56 mg, FiberContent 1 g, SugarContent 13 g
JEWELED DIVINITY RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 24 candies
Number Of Ingredients 6
Steps:
- Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
- Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
- Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
- When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
- Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
- Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
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