Chocolate Chips
#11
Super Member
Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,401
We had this happen with our fudge recipe - the one we used was from the 60's. It was with Choc. chips, marshmallow cream, etc. then one year it was all wrong - it was dry and crumbling and so bad we had to throw it out. We tried it several times, buying different brands. Finally decided we had to change recipes - no idea what was wrong.
I do melt choc. chips with butterscotch chips to make our Chinese Noodle candy and have been doing that since the 60's and so for they are still coming out fine.
I do melt choc. chips with butterscotch chips to make our Chinese Noodle candy and have been doing that since the 60's and so for they are still coming out fine.
#12
Yes last week I tried using the double boiler and that did not work either. I really think it is what one of the board members said that they are using less fat in the chips. That sounds right to me as I have never had this happen until this year.
#14
Senior Member
Join Date: Feb 2011
Location: Kentucky Wildcat Country Go Big Blue
Posts: 820
Are you sure you had real chocolate chips and not the artificial ones? At one time they came out with one that was not 100% real chocolate . I don't remember the reason for it, either shortage of cocoa crop and increase in price. Brain fog, can't remember. Sorry
#15
I've been having the same problem recently, I used to be able to sprinkle chocolate chips on a sheet cookie, put in oven for a couple minutes, until they were shiny, then spread the chocolate over the cookie, not any more, it just gums and clumps up and won't spread no matter what. So disappointing.
#17
Super Member
Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,071
Chocolate chips are meant to keep their shape in baking. Try using semisweet baking chocolate which is meant to melt down. That said I have used melted chips but the results aren't as nice.
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