White Chocolate Peppermint Magic Shell Recipe (2024)

FAQs

What makes Magic Shell harden? ›

The 'Magic' in the Shell

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

Now you have magic shell! To use, spoon over cold desserts, such as ice cream, Peanut Butter Chocolate Banana Milkshakes, or frappuccinos!

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

Into a bowl, break the Milkybar® Block into small pieces. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.

We suggest storing Smucker's^® Magic Shell Chocolate Flavored Topping at room temperature, even after opening. Do not refrigerate. If Magic Shell Toppings are stored below 65º, the product will separate and harden.

DO NOT REFRIGERATE. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping returns liquid. Store at room temperature.

Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden. Have you ever noticed that, if the temperature outside is particularly warm, your coconut oil liquifies right in its jar? Then, if it's cold out, the coconut oil will solidify.

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

Spoon warm magic shell over cold, frosted cupcakes, or dip cupcakes in a glass full of magi shell.

Working with one pop at a time, dip into the magic shell, letting the excess drip off, and return to your baking sheet. You can dip again for a thicker coating if you like (I did!).

What is ice magic made of? ›

2 Ingredients Only!

My Homemade Ice Magic recipe, if you can even call it a “recipe” is simply chocolate and coconut oil. That's it! Hell if you don't have coconut oil on hand you could use any vegetable oil you have, but I must say I do really like the flavour coconut oil gives to it.

White chocolate is sensitive to high temperatures. Stir Constantly: Add the white chocolate to the pan and stir constantly with a silicone spatula. This continuous movement helps to distribute the heat evenly and prevents the chocolate from sticking to the bottom of the pan.

White chocolate chips contain stabilizers to keep the chip in that form even when melted in the oven—and they will not melt as nicely as chunks or a bar. If you use a bar, break it into evenly sized pieces before putting it in a bowl to melt.

As mentioned above, the lumpy mixture is a result of overheating. To fix seized chocolate, you need to quickly cool it down to regain the original consistency. One of the best ways to go about this is by adding more chopped chunks of chocolate to fix the seized chocolate.

To make the sauce, you melt coconut oil with chocolate. Once the sauce comes into contact with the cold ice-cream, the coconut oil reverts back to it's solid state, creating the hard shell...it's magic!

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

How does magic shell work? The secret is coconut oil. This type of oil becomes hard at temperatures below 76ºF, so it hardens in seconds when it touches cold ice cream. Like peanut butter magic shell, this recipe requires three ingredients you already have on hand.

More specifically, our Magic Shell Caramel Topping would have a 24 month shelf life, unopened, from the date in which it was manufactured, which would be reflected by the Best When Used By date printed on the bottle. We hope this helps!