| T O P I C R E V I E W |
| palmettogirl |
Posted - Dec 23 2012 : 12:05:39 PM
this probably sounds weird, but!, i've been making a recipe called "toffee bars" for many years. i bake a "toffee-tasting" base and then i'm supposed to put 6 hershey milk choc bars on it when it comes out of the oven---that will melt. well the last couple of years, i noticed that they wouldn't melt quite right like they used to, but this year, i swear, they are like rubber and won't melt. anyone else have this problem?? i was wondering if they are starting to put preservatives in the choc bars and that's why?? |
| 8 L A T E S T R E P L I E S (Newest First) |
| MagnoliaWhisper |
Posted - Dec 28 2012 : 10:46:54 AM
lol Anna...personally I can't still eat it any way. I feel the same way. But, the thing is....I used to eat real german/swiss chocolate and could still enjoy a hershy once in a while, but now with them changing the recipe (cheaper!) and charging more! I can't do it any more.
There's a few good ones at the health food stores too, I can't think of their names, but I indulge once in a while.
http://www.heathersprairie.blogspot.com |
| Annab |
Posted - Dec 28 2012 : 10:20:59 AM
Once you have eaten REAL German or Swiss chocolate, the American stuff tases like dirt. I'll still eat it anyway!
And in this day and age of package reductions, I wouldn't doubt it for a minute if corners have been cut big time to save on costs. Can't tell you how many times I have reached for a Reece cup and noticed that it tases kind of like cigarettes. BLEA! |
| edlund33 |
Posted - Dec 25 2012 : 08:34:25 AM
I've had better luck baking with Ghirardelli and Giuttard chocholate chips. And I've been substituting Brach's stars for the kisses. I agree that Hershey's is no longer what it used to be.
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
| MagnoliaWhisper |
Posted - Dec 24 2012 : 9:53:39 PM
yeah hershey is no longer as good of quality as it used to be. The last time I had a reeses pb cup I thought it tasted like pure wax!
I would go with something better quality. Maybe Dove bars? Or geredelli? (sp).
http://www.heathersprairie.blogspot.com |
| palmettogirl |
Posted - Dec 23 2012 : 6:04:04 PM
thanks ladies!.....i'm glad that it's not only me!! :/ ?? i think i'll start looking for some other brand of choc bars----if anyone has any suggestions or has switched to something they're happy with, let me know! happy holiday baking! |
| nabrown42 |
Posted - Dec 23 2012 : 12:37:11 PM
I have had the same problem with so many chocolate products lately. I'd microwave the bars like Sheila suggested. I'd also suggest that you read the weight of the bars to be sure you're getting the correct amount the recipes call for. I found that Hershey was shorting the weight on their bars from what they used to be. An old recipe called for 4 bars and gave the weight in brackets and when I picked up 4 bars, they were each over an ounce less than normal.
I've run into another problem...confectioners sugar isn't as sweet as it used to be. They seem to be cutting it with a higher percentage of cornstarch. I've started buying my baking products at a local Amish store and they get their products from Walnut Creek in Ohio. The confectioners sugar needs lots of sifting to get the lumps out but the taste and texture of my candies and other confections are worth the effort.
"I've wept in the night for the shortness of sight that to someone's needs I've been blind; but I've yet to feel a twinge of regret for being a little too kind." |
| edlund33 |
Posted - Dec 23 2012 : 12:15:54 PM
don't know about the hershey's bars but I would not be surprised. Their kisses and chocholate chips don't melt like they used to. I've had to switch chocolate brands for a fudge recipe I make during the holidays because it wasn't cooperating with hershey's.
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
| SheilaC |
Posted - Dec 23 2012 : 12:10:42 PM
:) We make toffee bars too! :)
I have ALWAYS melted the hershey bars separately before "frosting" the already baked bar part with them (and then putting sprinkles on top of course!!)
http://troutwife.blogspot.com/
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