Tiger Fudge
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There’s something wonderfully nostalgic about a slab of marbled fudge — chewy, sweet, and impossibly easy. Tiger Fudge layers rich chocolate and warm butterscotch in a no-bake pan, then swirls them together for a stripey, crowd-pleasing candy that’s perfect for bake sales, holiday trays, or an after-dinner treat. I first made this when I needed a quick potluck dessert, and the two-flavor combo vanished faster than I could snap a photo.
Why you’ll love this dish
Tiger Fudge is the kind of recipe that looks fancy but requires almost no technique. It’s a no-bake, pantry-friendly sweet that comes together in about 20 minutes of hands-on time and sets in the fridge. Families love it because kids can help with the swirling step, and hosts appreciate how easily it scales for parties or gift tins.
- Quick: Melts on the stove, then chills — no tempering, no candy thermometer.
- Budget-friendly: Uses common supermarket ingredients.
- Crowd-pleaser: Butterscotch + chocolate is an irresistible combo.
- Versatile: Easy to tweak for flavor or texture.
“Deep, buttery butterscotch meets smooth chocolate — couldn’t stop at one square.” — a neighbor at my last potluck
I also like to rotate simple fudge recipes depending on the season; for boozy holiday versions pair this with a Baileys-based fudge for adults: Baileys fudge.
Step-by-step overview
Before you cook, here’s what happens: you melt chocolate and butterscotch with sweetened condensed milk until glossy, mix a powdered sugar + butter layer separately, then assemble in a greased 9×9-inch pan. The top chocolate layer gets a quick knife swirl so the two colors form tiger-like stripes. Chill until firm, then slice into squares.
Expect to: melt → cool slightly → mix powdered layer → layer and swirl → chill.
What you’ll need
- 1 cup chocolate chips (semisweet or milk)
- 1 cup butterscotch chips
- 1 (14 oz) can sweetened condensed milk
- 2 cups powdered (confectioners’) sugar
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
Notes and substitutions:
- Chocolate chips: use good-quality chips for the best texture; if you prefer a richer chocolate flavor, swap in chopped dark chocolate. For inspiration on chocolate-forward fudge, see this Cadbury’s chocolate fudge.
- Butterscotch chips: brown sugar or caramel chips work similarly; to make this dairy-free, use dairy-free butterscotch or caramel chips and a plant-based butter/eliminate if using powdered sugar to bind.
- Sweetened condensed milk: Do not confuse with evaporated milk — condensed is thick and sweet and is crucial for structure.
Step-by-step instructions
- Grease a 9×9-inch pan and set it aside. Line with parchment for easier removal.
- In a medium saucepan over medium heat, combine chocolate chips, butterscotch chips, and the entire can of sweetened condensed milk. Stir constantly with a heatproof spatula.
- Heat until the chips are fully melted and the mixture is smooth and glossy — about 4–6 minutes. Do not boil.
- Remove the pan from the heat and let the chocolate-butterscotch mixture cool for 5–7 minutes so it’s warm, not piping hot.
- Meanwhile, in a separate bowl, beat the powdered sugar, softened butter, and vanilla until blended and pliable. The mixture should hold together like a thick paste.
- Press half of the chocolate mixture into the bottom of the prepared pan in an even layer.
- Spoon the powdered-sugar butter mixture over that chocolate layer and spread gently to an even layer.
- Pour the remaining chocolate-butterscotch mixture on top.
- Use a knife or skewer to swirl through the top layer a few times to create marbling — don’t overmix; you want distinct stripes.
- Refrigerate until fully set, at least 2 hours. Lift out with parchment and cut into squares to serve.
Best ways to enjoy it
Serve Tiger Fudge at room temperature for the best texture — slightly firm but not rock-hard. Ideas:
- Arrange on a holiday cookie tray with peppermint bark and shortbread.
- Wrap squares in parchment and place in a decorated box for edible gifts.
- Pair a small square with black coffee or espresso to balance the sweetness.
- For an adult dessert station, offer a plate with nuts and salted caramel for contrast.
If you want a fruity contrast, try serving alongside fresh citrus segments or salted roasted almonds. For lighter parties, smaller 1-inch squares make the sweetness manageable. Another seasonal twist you might explore is a banana-flavored mini batch inspired by a banana fudge variation.
How to store & freeze
- Refrigerator: Store in an airtight container layered with parchment for up to 2 weeks. Keep the container sealed to prevent the fudge from absorbing odors.
- Freezer: Wrap individual squares in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Food safety: Because this is a confection made with shelf-stable condensed milk and no fresh dairy beyond butter, standard refrigeration is mainly for texture and quality rather than safety. Still, keep it refrigerated in warm climates.
To serve from frozen, let slices sit at room temperature 20–30 minutes so they soften enough to bite cleanly.
Pro chef tips
- Melt gently: Keep the heat moderate and stir constantly to avoid scorching. Burnt chocolate tastes bitter and can ruin the batch.
- Cool slightly before layering: If the chocolate mixture is too hot it will melt the powdered-sugar layer and blur the marbling.
- Even layers: Use an offset spatula or the back of a spoon to press layers evenly for neat slices.
- Parchment is your friend: Line the pan with an overhanging sheet so you can lift the whole block out for clean cutting.
- Knife trick: Chill until firm, then warm your knife under hot water, dry, and slice. Wiping the blade between cuts gives cleaner edges.
Creative twists
- Nutty stripe: Fold 1/2 cup chopped pecans or roasted peanuts into the butter/powdered sugar layer for crunch.
- Boozy version: Stir a tablespoon of dark rum or Kahlúa into the chocolate mixture after removing from heat (reduce condensed milk by a tablespoon if too soft).
- Sea-salt finish: Sprinkle flaky sea salt on top before chilling for a salty-sweet contrast.
- Vegan: Use dairy-free chocolate and butterscotch chips, vegan butter, and coconut condensed milk (or a reduced coconut milk + sugar reduction) to approximate texture.
- Mini bites: Press into silicon candy molds for bite-sized tiger-striped clusters.
Your questions answered
Q: How long does it take to set?
A: Expect at least 2 hours in the fridge for a firm set; overnight is best if you want very clean slices.
Q: Can I use different chocolates?
A: Yes. Swap semisweet for milk or dark chocolate, but adjust sweetness expectations and consider adding a pinch of salt if using very dark chocolate.
Q: Will this fudge be grainy because of powdered sugar?
A: If you beat the powdered sugar well with softened butter until smooth, you’ll get a creamy, biteable texture. Sifting powdered sugar can help if you’re concerned about lumps.
Q: Can I double the recipe?
A: Yes — double and bake in a 9×13-inch pan, or make two 9×9 pans. Increase chilling time as needed.
Q: Is it safe to leave out at a party?
A: On a cool day, a few hours at room temperature is fine, but in warm conditions keep it refrigerated or replenish small platters from the fridge to prevent softening.
Conclusion
If you want more tiger-butter-style ideas or to compare techniques and flavors, check out these takes on the classic: TIGER BUTTER FUDGE – Butter with a Side of Bread, Tiger Butter Homemade Fudge – Back To My Southern Roots, and Irresistible Tiger Butter Fudge: A Treat That’s Sure to Stripe Away ….
Enjoy making this striped, buttery fudge — it’s one of those simple recipes that reliably brings smiles.
Tiger Fudge
Ingredients
Method
- Grease a 9x9-inch pan and set it aside. Line with parchment for easier removal.
- In a medium saucepan over medium heat, combine chocolate chips, butterscotch chips, and the entire can of sweetened condensed milk. Stir constantly with a heatproof spatula.
- Heat until the chips are fully melted and the mixture is smooth and glossy — about 4–6 minutes. Do not boil.
- Remove the pan from the heat and let the chocolate-butterscotch mixture cool for 5–7 minutes.
- In a separate bowl, beat the powdered sugar, softened butter, and vanilla until blended and pliable.
- Press half of the chocolate mixture into the bottom of the prepared pan in an even layer.
- Spoon the powdered-sugar butter mixture over the chocolate layer and spread gently to an even layer.
- Pour the remaining chocolate-butterscotch mixture on top.
- Use a knife or skewer to swirl through the top layer a few times to create marbling — don’t overmix; you want distinct stripes.
- Refrigerate until fully set, at least 2 hours.
- Lift out with parchment and cut into squares to serve.
