My father has diabetes and wants some home made fudge... I make the fantasy fudge by kraft and have all the ingredients I have exchanged the sugar for splenda, I found some sugar free marshmallow dip (hope it works:o ) the only thing that Im not sure is instead of the semi sweet chocolate chips I bought unsweetend chocolate squares... how many squares do I use to make a bag of chips?:)

Please refer to the American Diabetes Association website for information on Nutrition & Recipies. The answer to this question is difficult because the basic caloric requirement is dictated by ideal weight, physical activity, and occupation.

Furthermore, information published here on the web is contradicting. One source lists 1 Tbsp semisweet chocolate chips is equivalent to 1 (1-ounce) square unsweetened chocolate. Another source, lists six 1 oz. semisweet chocolate squares = 1 cup semisweet chocolate chips.

Therefore, since one source published deserts from the American Diabetes Association, the minimum 1 (1-ounce) square of unsweetened chocolate may be sufficient. This sound like the better option towards the Diabetic goal: keeping his blood-sugar level within range.

Hope this answers your question!

REFERENCE(S)
1. VGS Recipies: Desserts, 2006. VGS - Recipes: Desserts - American Diabetes Association

2. aline, 2006. Dessert Making Tips - The Secret Recipe Forum

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Originally Posted by Praizn_God

My father has diabetes and wants some home made fudge...I make the fantasy fudge by kraft and have all the ingredients I have exchanged the sugar for splenda, I found some sugar free marshmallow dip (hope it works:o ) the only thing that Im not sure is instead of the semi sweet chocolate chips i bought unsweetend chocolate squares....how many squares do I use to make a bag of chips?:)

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The recipe I use uses 2 unsweetned choc squares (1 oz each), if you tell me how many your recipe will make I can adjust the correct measurements for your recipe;
My recipe is: 16 oz cream cheese softened, 2 unsweetned choc. Squares, (1 oz each) melted, 1/2 c sugar substitute, 1 tsp vanilla, 1/2 c pecans. Mix all ingredients, cover and refrigerate overnight. Let me know your and I can readjust for you!;)