Three-Ingredient Tiger Fudge
I admit to being automatically suspicious of three-ingredient recipes that can be prepared in 5 minutes or less. In my experience, combining just three ingredients can't possibly produce sufficient contrasts of taste, and I maintain that anything that can be produced with so little effort, can't possibly be memorable. This Three-Ingredient, Five-Minute Tiger Fudge is the exception that proves the rule. So laughably easy to put together that you can practically recruit a 6 year-old to handle it, it adds amazing 'wow' factor to a dessert table, and is an ideal recipe to bookmark for mishloach manot gift presentations and hostess gifts. I make sure I always have the three, easy-to-find ingredients at hand for unexpected entertaining and urge you to do the same. Sometimes less really IS more and this is proof.
300 gr white chocolate/parve white chocolate chips 1/3 cup (80 ml) creamy peanut butter/Lotus spread 50 grams dark chocolate* 1 teaspoon (5 ml) canola oil Maldon salt (optional but recommended) * Don't use more than 50 grams of dark chocolate or you won't see the white contrast. 1: Break white chocolate into pieces/pour in chips, place in a microwave safe bowl, and microwave on high for approximately 1 1/2 minutes then stir till fully melted. 2: Stir in peanut butter/Lotus, return to microwave for approximately 30 seconds, and then stir until creamy and well combined. 3: Spread thickly in a standard 30 cm x 20 cm pan lined with baking paper and set aside while you immediately melt the dark chocolate. 4: Microwave the dark chocolate on high for one minute to 1 1/2 minutes, stir till fully melted, and stir in canola oil which will make it easier to drizzle. 5: Drizzle dark chocolate over the melted white chocolate mixture in lines (see below) then swirl with a wooden skewer or toothpick to form a pattern. 6: Allow to set in the refrigerator for a minimum of 2 hours then cut into small squares to serve. NB: See 'How To' series of photographs included below. These were snapped today as I prepared two different batches of fudge - one parve made with Lotus spread and the other dairy made with peanut butter so you can taste the difference - for this week's tasting event. COOK'S NOTES: I highly recommend adding a pinch of Maldon salt for the sweet/salty contrast. You'll see that you can make this parve using Oppenheimer White Chocolate Chips but watch carefully when heating as they burn more easily. This fudge is also wonderful when broken into shards and used to decorate the tops of cupcakes and cakes. Fudge can be stored in sealed container out of the fridge but keep cool in hot weather. For sure try the dairy version and not just the parve as it's super creamy and delicious.