chocolate question

On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

Can I substitute chipped chocolate from a piece of one of those 15 pound
blocks of Ghirarardelli for chocolate chips in a recipe? I don't have
enough chocolate chips for a candy recipe where the chips are melted,
but I do have a piece of the other chocolate. Thanks
Janet

Absolutely! The Original Toll House Cookies were made with chopped
chocolate. There were no chocolate chips at that time, as they were invented
after the increasing popularity of the cookie.

Not that it matters that much, but is your Ghirardelli chocolate bittersweet
or milk chocolate?

Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

Can I substitute chipped chocolate from a piece of one of those 15 pound
blocks of Ghirarardelli for chocolate chips in a recipe? I don't have
enough chocolate chips for a candy recipe where the chips are melted,
but I do have a piece of the other chocolate. Thanks
Janet

Absolutely! The Original Toll House Cookies were made with chopped
chocolate. There were no chocolate chips at that time, as they were
invented
after the increasing popularity of the cookie.

Not that it matters that much, but is your Ghirardelli chocolate
bittersweet
or milk chocolate?

Wayne

Thanks, Wayne. I thought the melting properties were the same but I had
something niggling in my mind from some Cook's Illustrated article I read
years ago and I just didn't feel comfortable until I checked with someone.
This hunk is semi-sweet chocolate. I wanted to make another batch of
Rachael Ray's Christmas 'Fudge.' Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1 1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it. I made substitutions
to the recipe with that candy bar in mind. Here's the recipe

Five-Minute Fudge Wreath
Recipe courtesy Rachael Ray
Ingredients
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips and
milk and stir
until chips are melted and milk combined. Save the empty condensed milk can.
Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately.

Janet

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

Can I substitute chipped chocolate from a piece of one of those 15 pound
blocks of Ghirarardelli for chocolate chips in a recipe? I don't have
enough chocolate chips for a candy recipe where the chips are melted,
but I do have a piece of the other chocolate. Thanks
Janet

Absolutely! The Original Toll House Cookies were made with chopped
chocolate. There were no chocolate chips at that time, as they were
invented
after the increasing popularity of the cookie.

Not that it matters that much, but is your Ghirardelli chocolate
bittersweet
or milk chocolate?

Wayne

Thanks, Wayne. I thought the melting properties were the same but I had
something niggling in my mind from some Cook's Illustrated article I read
years ago and I just didn't feel comfortable until I checked with someone.
This hunk is semi-sweet chocolate. I wanted to make another batch of
Rachael Ray's Christmas 'Fudge.' Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1
1/2 inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it. I made substitutions
to the recipe with that candy bar in mind. Here's the recipe

Five-Minute Fudge Wreath
Recipe courtesy Rachael Ray
Ingredients
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips and
milk and stir
until chips are melted and milk combined. Save the empty condensed milk
can. Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately.

Janet

Was that the Chunky bar?

"D.Currie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:

> Can I substitute chipped chocolate from a piece of one of those 15
> pound
> blocks of Ghirarardelli for chocolate chips in a recipe? I don't have
> enough chocolate chips for a candy recipe where the chips are melted,
> but I do have a piece of the other chocolate. Thanks
> Janet

Absolutely! The Original Toll House Cookies were made with chopped
chocolate. There were no chocolate chips at that time, as they were
invented
after the increasing popularity of the cookie.

Not that it matters that much, but is your Ghirardelli chocolate
bittersweet
or milk chocolate?

Wayne

Thanks, Wayne. I thought the melting properties were the same but I had
something niggling in my mind from some Cook's Illustrated article I read
years ago and I just didn't feel comfortable until I checked with
someone. This hunk is semi-sweet chocolate. I wanted to make another
batch of Rachael Ray's Christmas 'Fudge.' Definitely not a real fudge,
but it reminds me of that little candy bar you used to be able to
buy--about 1 1/2 inches square by 3/4 inch high, wrapped in foil and it
was chocolate, raisins and cashews--can't remember the name of it. I
made substitutions to the recipe with that candy bar in mind. Here's the
recipe

Five-Minute Fudge Wreath
Recipe courtesy Rachael Ray
Ingredients
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips
and milk and stir
until chips are melted and milk combined. Save the empty condensed milk
can. Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately.

Janet

Was that the Chunky bar?

I think that's it! Thanks. I hate it when something so trivial nags at my
mind.
Janet

Your recipe says:
"Save the empty condensed milk can".
Why? Did I miss something?

Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips
and
milk and stir
until chips are melted and milk combined. Save the empty condensed milk
can.
Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately. "
--------------------------

Nancree

"nancree" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Your recipe says:
"Save the empty condensed milk can".
Why? Did I miss something?

Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips
and
milk and stir
until chips are melted and milk combined. Save the empty condensed milk
can.
Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately. "
--------------------------

Nancree

Sorry, I just copied the recipe from the Food Network site. Originally,
this candy is made in a round pan with the milk can in the center--this
makes the wreath shape that is referred to in the recipe title. I just
ignored the wreath suggestion and made it in the usual pan.
Janet

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

until chips are melted and milk combined. Save the empty condensed
milk can.

What do you need the empty can for?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus said:

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

until chips are melted and milk combined. Save the empty condensed
milk can.

What do you need the empty can for?

She answered this question in a prior post. Originally the "fudge" was
designed to be shaped like a wreath so you put the can in the middle to
create a hole in the center.

Jill

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"nancree" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Your recipe says:
"Save the empty condensed milk can".
Why? Did I miss something?

Directions
Place a heavy pot on the stove and preheat it over low heat. Add
chips and
milk and stir
until chips are melted and milk combined. Save the empty condensed
milk can.
Stir in vanilla and remove fudge from heat.
Add nuts and currants and stir in immediately. "
--------------------------

Nancree

Sorry, I just copied the recipe from the Food Network site.
Originally, this candy is made in a round pan with the milk can in
the center--this makes the wreath shape that is referred to in the
recipe title. I just ignored the wreath suggestion and made it in
the usual pan. Janet

I think I'll use peanuts and cashews in smaller heart shaped molds and
give them out come next valintines day.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

On Tue 15 Feb 2005 10:39:55p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:

Quoted message said:

Can I substitute chipped chocolate from a piece of one of those 15
pound blocks of Ghirarardelli for chocolate chips in a recipe? I
don't have enough chocolate chips for a candy recipe where the chips
are melted, but I do have a piece of the other chocolate. Thanks
Janet

Absolutely! The Original Toll House Cookies were made with chopped
chocolate. There were no chocolate chips at that time, as they were
invented after the increasing popularity of the cookie.

Not that it matters that much, but is your Ghirardelli chocolate
bittersweet or milk chocolate?

Wayne

Thanks, Wayne. I thought the melting properties were the same but I
had
something niggling in my mind from some Cook's Illustrated article I
read years ago and I just didn't feel comfortable until I checked with
someone. This hunk is semi-sweet chocolate. I wanted to make another
batch of Rachael Ray's Christmas 'Fudge.' Definitely not a real fudge,
but it reminds me of that little candy bar you used to be able to
buy--about 1 1/2 inches square by 3/4 inch high, wrapped in foil and it
was chocolate, raisins and cashews--can't remember the name of it. I
made substitutions to the recipe with that candy bar in mind. Here's
the recipe.

< recipe snipped for brevity>

Janet, that would be a "Chunky" candy bar. I haven't seen them in stores in
years, but they are still made and available online. At the time, that was
one of my favorite candy bars. They also introduced a version with pecans
instead of peanuts, but I don't think that one is available anymore.

Thanks for posting the recipe. Are you substituting more chocolate in place
of the butterscotch morsels? I can't imagine that flavor in a Chunky. I
will have to make these now to satisfy a nostalgic crave! :-)

Thanks,
Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 15 Feb 2005 10:39:55p, Janet Bostwick wrote in rec.food.cooking:

snip
' Definitely not a real fudge,

Quoted message said:

Quoted message said:

but it reminds me of that little candy bar you used to be able to
buy--about 1 1/2 inches square by 3/4 inch high, wrapped in foil and it
was chocolate, raisins and cashews--can't remember the name of it. I
made substitutions to the recipe with that candy bar in mind. Here's
the recipe.

< recipe snipped for brevity>

Janet, that would be a "Chunky" candy bar. I haven't seen them in stores
in
years, but they are still made and available online. At the time, that
was
one of my favorite candy bars. They also introduced a version with pecans
instead of peanuts, but I don't think that one is available anymore.

Thanks for posting the recipe. Are you substituting more chocolate in
place
of the butterscotch morsels? I can't imagine that flavor in a Chunky. I
will have to make these now to satisfy a nostalgic crave! :-)

Thanks,
Wayne

No, I used the recipe as is. It's certainly easy. One warning, though.
This stuff sets up fast, so have your pan ready.
Janet

Janet Bostwick said:

Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1 1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it.

Chunky?

Priscilla, who remembers them fondly

Janet Bostwick said:

Can I substitute chipped chocolate from a piece of one of those 15

pound

Quoted message said:

blocks of Ghirarardelli for chocolate chips in a recipe? I don't

have

Quoted message said:

enough chocolate chips for a candy recipe where the chips are melted,

but I

Quoted message said:

do have a piece of the other chocolate. Thanks

Actually it's the other way around. Bagged chocolate chips
are a substitute for block chocolate that's been chopped into
pieces.

Possible issue - Something waxy may be added to the chips
that would effect the texture. Expect softer more chewy
cookies.

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1
1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it.

Chunky?

Priscilla, who remembers them fondly

For some odd reason I was thinking of the Ice Cubes ... you know, it was
the 5 cent candy!!!! ... but I think you're all right ... Chunky. I miss
candy
stores with the luncheonette counter.

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1
1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it.

Chunky?

Priscilla, who remembers them fondly

For some odd reason I was thinking of the Ice Cubes ... you know, it was
the 5 cent candy!!!! ... but I think you're all right ... Chunky. I miss
candy
stores with the luncheonette counter.

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

You mean with all that marble and dark wood and mirrors? There was one
still existing in my home town when I grew up. It made all the ice cream
sundaes and suicide cokes taste better. ;o}
Janet

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Can I substitute chipped chocolate from a piece of one of those 15

pound

Quoted message said:

blocks of Ghirarardelli for chocolate chips in a recipe? I don't

have

Quoted message said:

enough chocolate chips for a candy recipe where the chips are melted,

but I

Quoted message said:

do have a piece of the other chocolate. Thanks

Actually it's the other way around. Bagged chocolate chips
are a substitute for block chocolate that's been chopped into
pieces.

Possible issue - Something waxy may be added to the chips
that would effect the texture. Expect softer more chewy
cookies.

There's something rattling around in my brain regarding that issue. But
the recipe called for chips and we'll see how half chips and half chipped
slab works out. Thanks.
Janet

One time on Usenet said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1
1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it.

Chunky?

Priscilla, who remembers them fondly

Quoted message said:

For some odd reason I was thinking of the Ice Cubes ... you know, it was
the 5 cent candy!!!! ...

Ooooh, I love those -- they're so creamy! Haven't had one for years.

Quoted message said:

but I think you're all right ... Chunky. I miss
candy stores with the luncheonette counter.

Does anyone else remember the plain Chunky bar? It was in a brown
foil wrapper -- same thing, just minus the nuts and raisins. Those
were my absolute favorite chocolate bar.

Quoted message said:

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

What's an egg cream, Nancy?

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Nancy Young said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Definitely not a real fudge, but it
reminds me of that little candy bar you used to be able to buy--about 1
1/2
inches square by 3/4 inch high, wrapped in foil and it was chocolate,
raisins and cashews--can't remember the name of it.

Chunky?

Priscilla, who remembers them fondly

For some odd reason I was thinking of the Ice Cubes ... you know, it was
the 5 cent candy!!!! ... but I think you're all right ... Chunky. I miss
candy
stores with the luncheonette counter.

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

Oh, right... 3/4 inch high would be ice cubes, but the solids in them
were teeny tiny bits of stuff (that seemed like tin foil!), not whole
raisins. Chunkies were maybe 1.5 inches square and 1.25 inches high?

Priscilla

Janet Bostwick said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

For some odd reason I was thinking of the Ice Cubes ... you know, it was
the 5 cent candy!!!! ... but I think you're all right ... Chunky. I miss
candy
stores with the luncheonette counter.

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

You mean with all that marble and dark wood and mirrors? There was one
still existing in my home town when I grew up. It made all the ice cream
sundaes and suicide cokes taste better. ;o}

I never ran into one of those until I came to Boston and discovered
Baileys (may it rest in peace). In the part of NYC where I grew up, one
got egg creams at lunch counters in (some) drug stores or at small
restaurants. Stuff like Ice Cubes we got at the hole-in-the-wall
newspaper store around the corner from school.

Ah, memories!

Priscilla