Tiger Butter Revisited

I wasn't trying to kill the queen.

Honest.

And I made one teeny-tiny joke about the succession ... then I got hauled up before her and questioned, and slapped with a label I wouldn't be able to shirk.

The Queen's Would-Be Assassin, her scribe wrote on a button, which I donned with a perverse sense of pride. (Probably because she said she might have a use for my talents.) But as the week progressed, the ink wore off, so with her permission I reworded it: Tried to kill the queen. Now I kill for her.

Which really, is not a great title when you want people to try your hand-crafted treat. Even if it makes for a great story.

Context: Last week I was on the most amazing vacation of my life (so far). Don Rocko and I attended JoCo Cruise Crazy, a high-seas adventure with nearly nine hundred other nerds aboard a ship in the Caribbean.

Naturally I brought some tiger butter. It's easy and fun to make, I enjoy sharing it, and I knew that it would likely be a hit. Yes, yes it was. Including with many of the high-calibre entertainers who were there this year ... but that's another story.

I just didn't realize that the Monarch of the Seas (one of whom is chosen every year) would have an allergy to an ingredient in the processed peanut butter.

The fact is, she's not the only one, so this isn't the first time this question has come up: Does this recipe come with variations?

So I figure that it's time for me to share some updates.


Changing the Style

Assassin or no, I've reduced the amount of violence I've used in making this recipe. The reasons? Moving from a basement suite where the floors have a concrete base means that I don't feel *as* much need to drop it on the floor. Also, when chopping it up into as many pieces as I could fit into three 8-cup containers (which turns out to be two double batches' worth), I was more interested in 90-degree angles, so I cut it up with a sharp knife and a deft hand for breaking larger bits in half.


Changing the Ingredients

Two things to remember: sea salt and icing sugar.

I have a lot of friends with allergies and sensitivities, so that has made me aware of the importance to pay attention to these things. (It's also why when I offer tiger butter to strangers, I call it "peanut butter fudge" even though it actually doesn't have the granular texture of fudge so I'm not sure if calling it fudge is technically correct. Plus, mine's smoother. But it establishes the main allergen right away.)

So I've made a version for someone who was allergic to the corn in processed peanut butter. In this case, I made it with natural peanut butter. I had the actual measurements written down, but they were lost in the move. Sorry. [Update: See Below]

First: Follow the original recipe. But make the following changes:

The trick: before adding the white chocolate melting wafers,

1) mix the natural peanut butter until smooth,
2) liquefy in a sauce pan, then
3) add the sea salt and icing sugar to taste.

Note: it will take more than you might think. I remember using at least a tablespoon of sea salt per two cups of peanut butter (for a double recipe), and three quarters of a cup of icing sugar.  [Update May 21, 2015: wow, my memory was correct! Use these measurements to replicate Original Tiger Butter flavour.] But like I said, to taste. The result is delicious.


Versatility

Given that the three basic ingredients are peanut butter, white chocolate, and milk chocolate, this recipe can be changed as needed. On my own list is to try making this with sugar-free melting wafers for friends and family members who need to watch that sort of thing. I've made it with almond butter before, just to try it. And if you want to escape the peanut/tree nut connection entirely, you could go for a tasty soy butter alternative. Any other ideas? I'd love to hear them!

* * *

As for the tiger butter's reception on the cruise, the original recipe went over fairly well. Y'know, despite the whole accidental-attempted-regicide thing. On the last night, I had a tub left (since I'd stuffed it in our stateroom fridge and forgot about it), and that led to more than a few suggestions of, "Hey, you should offer some to [insert name of Special Guest]". So I did. No need to name-drop here, but there's a certain pleasure in knowing that they all liked it, too.

Now if you'll excuse me, I need to get back to the other thing I like crafting and sharing and don't mind improving, where I can kill as much as needed: writing.

Tiger-Milking 201

 

 

So, it's been awhile since I updated this recipe. However, my tiger-butter making techniques have changed since I posted about this last, mostly for one reason:

This fudge has become *very* popular.

It's crazy to be saying this, but I think I went through nearly 15 kilograms of white chocolate melting wafers  between October (when I make a batch for SIWC) and June (when I cart another batch to ConCarolinas). This is typically a holiday treat, but here we are at the beginning of August, and I was invited to an online release-party last Thursday for A.J. Hartley's DARWEN ARKWRIGHT AND THE SCHOOL OF SHADOWS and I shared the above pic. Hey, why not? For me, writing events aren't complete without sharing my signature treat.

My point being, I had to hone my skills in order to produce quickly, efficiently, and still come out with this awesome edible art that looks gorgeous but doesn't take away too much from my writing time. So here's the updated recipe [and for variants and allergy-friendly versions, click here]:

Laura's Tiger Butter

Supplies:
1-2 baking sheets with edges, depending on size of sheet and desired thickness of tiger butter
Aluminum foil

Ingredients:
4-5 cups white chocolate melting wafers
1/2 cup milk chocolate melting wafers
1 1/4 cups regular peanut butter, smooth

TIP 1: Please note that the above supplies and ingredients are for a *single* batch. Given the treat's popularity and the demand for it, I tend to make it in much larger double-batches. (Doubles, I can manage. I tried making a quadruple batch once. That was not a good idea because I was racing around trying to catch the fudge before it all set. Lesson learned.)
  
TIP 2: Before mixing, ensure that the kitchen is warm, as colder conditions can make the freshly melted chocolate set too quickly.

TIP 3: Best if made on a full stomach.

TIP 4: Better if made in an empty house before certain sweet-toothed partners can "sample".

1. Line the cookie sheets with aluminum foil. Previously, I said waxed paper, but I found that it stuck sometimes. With foil, the finished product came away much more easily. Okay, the fact that I was out of waxed paper the first time I tried this and was forced to give it a shot may have been an impetus for the switch, but I am pleased with the new technique.

2. Next, melt the white chocolate wafers with 1 cup of the peanut butter. If you are blessed enough to own a double boiler, congratulations. Since I, like a lot of folks, don't, I melt it directly on the stove in a stainless steel pot on very low, stirring frequently so that the sugar doesn't crystallize. If it does it makes for crunchy tiger butter, and the smoothness of the product is one of its selling points, IMO.

3. Once the mix seems to be nearly there, melt the milk chocolate wafers with 1/4 cup of the peanut butter, also on low, also stirring frequently. This smaller mixture melts a lot faster than the white chocolate behemoth, which is why you should wait to start it until the white is nearly ready. 

4. Pour the melted white chocolate into the pans first, being sure to evenly (at least sort of) distribute the mix between the pans. Be sure to spread the mix to the edges of the pan. Over four pans with my double batch, I can usually get a nice, regular but not too thick result.

5. Then, pour the milk chocolate over the white in lines (as globby as you like).

6. As quickly as possible, drag a spatula through the lines, swirling the milk chocolate in the white to create fancy random designs, as shown in the above photo. Do not over-swirl, as the chocolate eventually blurs together and messes up the design. Unless you like blurriness. Maybe that's your style. When done, if the surface of the mixture seems uneven, give the pans a gentle horizontal jostle so that the chocolate flattens out.

7. Place finished trays in freezer. This is to help the chocolate set quickly. In a pinch, the fridge could work, but not for the next three steps.

8. After waiting at least an hour (though more doesn't hurt) while working on your novel or query letter, or while catching up on your reading, remove from the freezer and place in a plastic bag.

9. Then drop the pan on the floor.

10. Now that the fudge has been artfully shattered, break the rest of the pieces into more manageable bites. (If you don't approve of violence, or decided to go the fridge route, a sharp knife drawn through the hardened candy works, too. But hey, this is art, right? And every artist's interpretation is different.

11. Variations:

a. Depending on how much of a swirl or blend you want, you could change the white chocolate / milk chocolate ratio. This will change the flavour.

b. Likewise, changing the peanut butter / chocolate ratio will also change the flavour. I like a nice balance that isn't *too* heavy on the PB, but isn't too light, either. In the previous rendition of the recipe, I used unsweetened/unsalted peanut butter for the milk chocolate portion, but frankly (and this goes back to the mass production situation in which I now find myself) I didn't find it made enough of a difference to bother. Gourmands and picky chefs, feel free to go to town with it.

I love to joke with people who make comments about the finished product. When asked how long it takes to make it, I answer, "Oh, I slaved over it for a day and a night." After their requisite sagely nod, I add, "I'm kidding. It takes half an hour."

12. Arrange neatly on a platter (see above).

13. Share!

First, you have to milk the tiger ...

Note: This recipe has been updated. Please check here for the newer, better version.

*blinks* Hi! Wow, is it December 20th already?

I think at this point, the rest of my SiWC 2011 notes can wait until after Christmas. I have some vacation days coming up and the holidays so far have been crammed with festivities, sword class (where I passed another assessment, yaaay!) and fudgecrafting. The most latter is the topic of this post, because I only make one kind of fudge, and it's been getting a lot of attention lately: tiger butter.  Simply put:

Tiger butter: white chocolate and peanut butter melted together and swirled with milk chocolate.

I've always had a thing for the stuff since I first tried a square of Purdy's Chocolates' version as a kid. It was one of my guilty pleasures. But about five or six Christmases ago, I came across a recipe at Allrecipes.com that seemed simple enough, so I made it (and I would love to find the link to give credit where it's due, but it doesn't seem to be around anymore).

My tiger butter has evolved over the years as I messed with ingredients and proportions. I won't bore you with the nitty gritty details, but suffice to say, this year, I feel that I've perfected the process. And I know what people say about not sharing a secret recipe, but I personally believe that this is something everyone should be able to make, so here it is:

L.S. Taylor's Nomtastic Tiger Butter

Ingredients:

- 4½ cups Foley's White Chocolate Melting Wafers

- 1 cup Foley's Milk Chocolate Melting Wafers
- 1 cup smooth peanut butter
- ¼ cup smooth no-sodium, no-sugar added peanut butter (I recommend Kraft)

Tools required:
- 2 saucepans, one much larger than the other
- 2 spatulas
- 1-2 baking sheets
- Waxed paper

Prepare the baking sheets with the waxed paper. Depending on the desired thinness of the squares and the size of your baking sheets, you'll need either one or two. In the larger saucepan, melt the smooth peanut butter with the white chocolate on very low heat (I don't have a double boiler and you don't need one either). In the smaller saucepan, melt the milk chocolate wafers with the no-sodium, no-sugar added peanut butter.

Stir both mixes frequently, each with their own spatula, to help them melt together, and to prevent them from sticking to the bottom of the pan. When both mixes are completely melted and the mixtures smooth, pour out the white chocolate mixture onto the pans, using the spatula to help spread it out into an even layer. Next, drizzle the milk chocolate mixture over the white. Finally, swirl the mixtures together with a spatula, like so:

Allow your creations to cool, then place flat in the freezer for at least 2 hours. Once frozen solid, break them into shards by peeling back the waxed paper. Dropping the sheet on a solid surface from a height can jumpstart the process, if you don't mind the small mess involved. The size of the pieces can vary and is ultimately up to you.

Best made on a full stomach.

October WIPmadness: Week 5 Check-in

Wow, here we are at the end of the month. Tonight some of us light pumpkins and/or fireworks. Some of us frantically add one last piece to the story puzzle that is our NaNoWriMo outline. Some of us prepare to embrace the crazy that is NaNoWriMo. And some of us realize that ... hey, wait! This is WIPmadness! We have the crazy down to an art!

So, how did this month go for everyone? How about this past week? Did you meet your goals? Exceed them, even? Or were you locked in heated battle with that unavoidable nemesis, Real Life?

Whatever you did or did not do, you did what you needed to. And whatever you did, it was enough.

I didn't meet all of my goals. Starting with the writing conference, I ceased to log what I was eating. I'd like to get back to that, but we'll see what happens in the weeks to come. Given that next month is NaNo and the month after that is Winter Festive Season, nothing is guaranteed about my waistline. Well, at least Don Rocko and I held off buying Halloween treats until just last night. And I did make it to sword class, but that's about the extent of my being healthy.

However, I did finish the edits to my WIP. I even sent it to an extra special, very awesome beta reader who was kind enough to get me feedback within a week and a half when I needed it. I had my pitch and my Blue Pencil ready for the SiWC, and I had an amazing time at the conference. I got asked to submit and submit I did. I made my tiger butter (and I swear I'll upload photos and a recipe soon, if not in November then by December for sure!) and shared it with many people. I participated in the VancoWriMo events as planned. And for the most part, I have a good idea of what I'll be writing during November.

So I'm fairly happy with how this month unfolded. How about you?

Thanks, gang, for letting me host this month!

P.S.: This month just happened to have five Mondays, but the Madness is far from over. Don't forget to stop by Lora Rivera's blog tomorrow to check in with goals for November. ^_^

October WIPmadness: Week 3 Check-in

So, here we are at Week 3. For some of us, that means 15 days until NaNo. For some of us, it's just another two weeks until that magical night, Halloween (or Samhain, if you like).

Me, it means that I've only three more days until my writing conference. The hotel which has some interesting goings-on the day before, when I get there for Master Classes. (Don Rocko is even dropping me off right when things are most interesting, just so he can get to work on time. Uhhh. Well, hopefully it won't be too bad. And nothing like "This one year, I had to wade through protesters and Secret Service agents ..." for anecdotes, right?)

So, how did everyone do this week?

I made my tiger butter. (Pictures probably to follow next week, because I'm a bit pressed for time today.) I also went to the VancoWriMo Meet & Greet, where I officially signed up to be a Miniboss and host write-ins next month.

And most importantly ... I finished the edits to my WIP! *cue fanfare and sparkles and confetti*

I still have to prep for my pitch and my blue pencil sessions, but I *think* I can manage that in the next few days. Tonight is one of our TOEM write-ins, and I'm excited to finally, once again, be thinking of something that is not my WIP. Because beta feedback from one last person aside, it's a WIP no longer.

How's it been giong for everyone else?

I'll be at work today, so I'll be responding on my breaks and after. Hope everyone else has a great week!