Homemade Magic Shell, 3 Ways Recipe on Food52 (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.

Does magic shell only work on ice cream? It will work on anything that's frozen. Try it on frozen bananas or strawberries!

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

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.

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.

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate 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.

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.

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!

You can use Magic Shell or, if you're a rebel like Lala, you can also use regular syrup ice cream topping. I prefer the way the Magic Shell hardens for the middle layer though. Here is a link for making your own homemade Magic Shell! I've made many different combinations of ice cream cakes and they all turn out great!

Can you use Magic Shell on strawberries? ›

Chocolate Covered Strawberries I didn't want to melt chocolate & go thru all the prep & work of dipping them. So... I decided to cover my strawberries with Magic Shell chocolate used for ice cream. I stuck them in the fridge for a couple minutes & whalla instant choc covered strawberries!

If Magic Shell Toppings are stored below 65º, the product will separate and harden. Available in: 7.25 oz Plastic Bottle.

Homemade magic shell will last for months at room temperature, but you'll likely need to warm the magic shell to reheat it to a liquid consistency. If at any time it becomes too solid to serve or the chocolate and coconut oil separate, place the sealed container in a bowl of hot water to re-melt the mixture.

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.

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.

It's made with coconut oil, which sets hard when cold. Ahhh! That's what it is! That's so odd since I've never experienced it tasting like coconut which I find with a lot of coconut oil stuff.

The melted chocolate will start melted until it hardens. It will take about an hour for it to harden at room temperature, 10 to 20 minutes in the fridge, and 5 to 10 minutes in the freezer. After that, you have to melt it again.