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ISO: Dipping Chocolate for Cake Balls - question

Misc.
Help, please! I've just made some pumpkin cake balls and dipped a few in melted butterscotch chips combined with 1 1/2 tablespoons shortening (Crisco). My problem is that at first the melted chips were easy to work with (good consistency), but within a few minutes it started getting thick which made it difficult to dip the cake balls....almost like I had to spread the melted chips on the balls. I used to use Wilton's Candy Melts, but the same thing happened....got too thick to actually dip, so I don't use those anymore. Can someone please tell me how to keep the chips in good dipping consistency?

Thank you for any suggestions.
MsgID: 0086521
Shared by: Alice - Houston
Board: Cooking Club at Recipelink.com
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