A New Use for Your Microwave Defrost Feature

First of all, you’ll want to check your owner’s manual for specifics on the defrost feature. I’m not techologically or technically inclined when it comes to household appliances. I know how to use the ones I have. That’s it. Some features I have never used.

The defrost button on most microwaves is intended to be used to thaw frozen foods. I’ve had good luck with vegetables and hamburger. The only thing about defrosting hamburger, I’ve discovered I need to keep an eye on it or I end up with the whole thing slow cooked brown and it’s no good for patties or what ever  I had intended.

I learned a new use for the defrost feature recently though and I wanted to share it with you!

You can melt chocolate chips in your microwave and *not burn them*!! Did you know that?! Here’s how it works.

Place the chips in a microwave safe bowl. We used glass.

Set the timer for 3 minutes and hit the defrost button.

After 3 minutes, there was no change in the chips and I was thinking “Uh, yeah. right. this is going to work.”

Repeat the 3 minute steps a few times. I discovered the chips were starting to look a little soft but the bowl WAS. NOT. GETTING. WARM.   “hmmm, maybe this will work.”

Repeat the 3 minute steps a few more times and LO and BEHOLD the chips were all melted. They were not burnt. Not even scorched. The bowl was still not hot.

I was surprised.

I was educated.

I’m sharing this tip with you.

Toss out your double boilers. – well, on second thought, don’t you might find another use for them. Like melting wax to make candles, or melting sugar for hard tack, or something…

Bormioli Rocco Pompei 9-Piece Nested Bowl Set can be ordered from my Amazon store

OH Fudge!

Fudge is one of those treats that you either “can’t get enough of” or “could care less”. I’m positive there are just these two groups of fudge pepole in the world. Others may disagree or even debate that there are many sub-fudge-categories. As in, chocolate, peanut butter, etc … but that is an argument for another day.

It seems to me that when you take a plate of fudge into the office, some people are elbowing their way through the crowd to get a tiny bite of this delicious sugary creamy gooey goodness. Or, they don’t even turn to look when somebody says, “Oh! Fudge!”

I’ve never had much luck making fuge. I’ve tried a couple times. I think the first few batches failed because I’ve never owned or borrowed a candy thermometer. I’ve heard that’s pretty much a requirement type tool to have if you’re making candies. Perhaps that’s why most of the recipes you’ll find on here for candy don’t involve complicated processes.

Shirley makes the best fudge. That’s a statement you’ll hear repeated throughout my workplace every December. She does make a pretty durn good fudge. I have to admit. She makes two flavors – chocolate and peanut butter. She says the secret is to use very high quality ingredients. She is insistent on the type of sugar she uses. Maybe it’s her attention to the details that makes her fudge so yummy.

Laraina makes a super easy fudge. I love that about it! It tastes good too! This fudge is more creamy than sweet. She made a batch for me this week. Let me tell you … this recipe is perfect for those days when you want to have a cuppa tea with your friend and spend more time chatting than cooking. It’s a fail proof recipe – I’m telling you … there’s nobody more distracted than Noel and Laraina when we’re drinking tea and yakking!

So, try the recipes I’ve added for fudge and let me know how they turned out for you!

Laraina's Fudge, Noel Lizotte, 2010