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dutchmom4

What size package of chocolate chips do you use to make Miracle Fudge? I'd like to try it Monday (hopefully)

dutchmom4 · Posted: Fri Dec 08, 2006 10:11 am Post subject:

YIKES!! How do you shrink your pictures??
Vicki

pattit · Posted: Fri Dec 08, 2006 11:34 am Post subject:

The recipe said 12 oz. size.
Patti

Kelo · Posted: Fri Dec 08, 2006 1:32 pm Post subject:

Vicki, I asked the same question over on TOH. Someone over there said they had used different size packages with no problems. It's kind of hard these days to know. Previously baking chips were always 12 ounce packages. Now they range anywhere from 10 to 12 ounces.

anita · Chef Joined: 17 Oct 2006 Posts: 159 Location: Florida

Don't know if you would lie this idea or not. But I also add the Pkgs. of the Heath bar crunch where the chocolate chips are kept.

Anita Smile

dutchmom4 · Posted: Fri Dec 08, 2006 2:42 pm Post subject:

Patti and Kenna Lou, thank you for the recipe clairification.
Anita, I imagine Heath Bar crunch would be a delicious variation. Yum.

Hope to try this recipe next week.
Thanks aqain,
Vicki

Smile

Kelo · Posted: Tue Dec 12, 2006 1:19 pm Post subject:

Does anyone else have trouble with the white chips? It seems like every time I want to make something with them, I have trouble with the melting. They don't seem to melt like regular chocolate chips do. Last night, I burned them in the microwave and had to throw it out. I just made the miracle fudge with strawberry icing and vanilla chips. Before I got it all mixed up, the chips were trying to clump back together. I've always had trouble with them. I just wondered it anyone else does?

pattit · Posted: Tue Dec 12, 2006 2:07 pm Post subject:

I does seem like the white and the butterscotch don't melt as smoothly as the chocolate. I thought it was something I was doing wrong. I have been going to town with this fudge though, ha ha. I have made lemon frosting with white chips, a little salt, a little lemon juice and some lemon zest. White chocolate with cream cheese frosting and some dried cherries. Butterscotch chips, the pecan frosting, a little butter, salt and vanilla. I made rocky road with dark chocolate chips, chocolate frosting, toffee chips, a little salt, a little butter and some marshmallows. Hubby tasted that and gave me a "Oooohhhhhh thats REALLY good!" What have you tried and liked? Question

dutchmom4 · Posted: Tue Dec 12, 2006 3:23 pm Post subject:

Kelo,
I understand, and have had the same problem. I saw Emeril do this.

Here is how I melted any kind of chocolate, without seizing. I put a heavy glass bowl, over a pan with simmering water, add the chips, and stirred ocassionally. I took the bowl off the water just before all the chips were melted.

Hoping to try Miracle Fudge tomorrow or Thursday.

Vicki

Kelo · Posted: Tue Dec 12, 2006 4:51 pm Post subject:

Well, Patti and Vicki, I'm so glad to know that it's not just me with the white chips. I always make millionaires every year and I use the white and chocolate almond bark for those. A couple of years ago, I decided I would use the white chips instead. Big mistake! After it melted, it all started clumping back together, so I threw it in the trash and went back to the almond bark. I wonder if it would work with in the fudge? (The almond bark, I mean.)