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 recipe is practically foolproof. There is no need to temper the chocolate or stand over the stove stirring constantly. Once you make the sauce and find out how easy it is, you'll be making it every time you have ice cream.

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.

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.

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.

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.

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.

The chocolate wasn't tempered (or pre-crystallised)

As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it. How to temper chocolate?

Although using a freezer can harden chocolate more quickly, it may cause blooming, resulting in discoloured chocolate. White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden.

Will melted white chocolate harden? ›

Chocolate that is melted but not tempered will begin to re-solidify as it cools. To keep the chocolate nice and smooth while you're using it, say if you're dipping strawberries, keep the chocolate over the water pan of the double boiler - but off of the stove - so that the steam continues to keep the chocolate warm.

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

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.