Tiger Swirl Fudge Food

TIGER BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

ORANGE CREAMSICLE SWIRL FUDGE

Steps:

• Grease 13x9-inch pan with 1 1/2 teaspoons of butter or margarine.
• In heavy saucepan, combine sugar, cream, and butter. Stir while cooking on low heat until sugar is dissolved. Bring to boil while stirring, 4 minutes.
• Remove from heat; stir in chips and marshmallow cream until smooth. Set aside 1 cup of this mixture. Add orange extract and food colorings to remaining mixture; stirring until blended.
• Pour into the greased pan. Drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife.
• Cover and chill until it has set. Cut into squares.

TIGER SWIRL FUDGE

Steps:

• Line a 17-by 11-inch rimmed baking sheet with parchment paper.
• In a bowl set over a saucepan of steaming, not boiling, water, melt white chocolate. Add peanut butter, stirring until blended and creamy. Pour onto prepared baking sheet. Smooth with offset spatula to edges of baking sheet.
• In same bowl, set over lightly simmering water, melt bittersweet chocolate. Drizzle over white chocolate. Using the tip of a knife, swirl chocolates to create a marble effect. Refrigerate (this is an exception to the refrigeration rule) until firm, for 30 minutes. Break into pieces. Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.