Magic Shell Recipe on Food52 (2024)

FAQs

What is Magic Shell made of? ›

Sugar, Sunflower Oil, Coconut Oil, Cocoa, Chocolate, Contains 2% Or Less Of: Cocoa Processed With Alkali, Soy Lecithin, Milk, Salt, Vanilla.

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.

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.

If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping. Can Magic Shell® topping unfreeze? If Magic Shell® topping is not in contact with something cold, it will typically unharden.

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.

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!

Magic Shell is a dessert product produced by Smucker's in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird's Ice Magic.

First released by Smucker's in 1982 as an ice cream topping, Magic Shell quickly became a staple in fridges around the United States. Its ingredients include chocolate, sunflower oil, and coconut oil.

Just a touch of oil creates a smooth texture in the melted chocolate. The use of coconut oil with chocolate is sometimes referred to as “magic shell.” This is because of the hard shell that forms once the mixture sets. It's great for popcorn and ice cream.

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.

How do you harden homemade chocolate? ›

You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.

If the magic shell is too thick to pour or separates, simply reheat in the microwave for 20-30 seconds and stir well until combined and thin enough to pour again.

Store-bought chocolate syrup, like Hershey's chocolate syrup, tends to freeze well because of its high sugar content and the presence of high fructose corn syrup. These ingredients prevent the syrup from freezing solid, meaning it maintains a tar-like consistency even when frozen.

Chocolate Syrup will also harden a bit as you let it cool, so it could be used as a dairy-free ganache. It would be an excellent frosting, although I would not recommend making truffles with this recipe.

It's essentially chocolate melted with coconut oil and when it's drizzled over something cold – like ice cream and milkshakes – it firms up into a hard, shell-like consistency – hence the name “magic shell.”

magic shell ice cream topping. I feel like this is a super hack. you pour it in the cup, dip your strawberry, put it on your parchment paper, and it sets up. no mess, no heating.