What makes Magic Shell work?

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.

How does turtle shell chocolate work?

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.

Does Magic Shell have to be cold to harden?

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. Contains: Milk And Soybean Ingredients.

Does Magic Shell stay hard?

Any leftover magic shell base can be stored in the pantry and re-melted anytime you're craving ice cream. It will harden into a firm mass, but all you have to do is melt it in the microwave in 30-second bursts. It's delicious over ice cream, sorbet, and even pieces of frozen fruit.

How does a magic turtle shell work?

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.”

Does Magic Shell go bad?

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!

Can you heat up a Magic Shell?

Keep it on the counter or in the pantry at room temperature. Heat up in the microwave for about 30 seconds and stir when ready to use again. The magic shell will keep and be good to reuse for about a month. Check out the video and recipe for this simple Magic Shell Recipe and let me know what you think!

How does hard shell work?

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.

White Chocolate Peppermint Magic Shell Recipe (2024)

Home / Recipes / Dessert Recipes

ByLisa LottsPosted onDecember 14, 2018April 1, 2023Updated onApril 1, 2023

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If you loved magic shell as a kid, this holiday version of the original will be an instant favorite. Creamy and minty with crushed candy canes, this magic shell recipe hardens into a luscious candy shell within 30 seconds of being drizzled over your frozen dessert. Dress up plain ice cream with festive white chocolate peppermint magic shell recipe.

White Chocolate Peppermint Magic Shell Recipe (1)

Table of Contents

1 The magic ingredient:
2 Magic Shell Ingredients:
3 White Chocolate Magic Shell

The magic ingredient:

Coconut oil is the “magic ingredient” in all magic shell recipes.

Why? One very simple reason… Coconut oil is solid below 76° F (25° C).

Therefore, when coconut oil is poured over freezing ice cream, it hardens up faster than super-glue, creating a melt-in-your-mouth candy shell that’ll make you feel like a kid again.

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Magic Shell Ingredients:

Good White Chocolate (bars or chips)
Coconut Oil
Corn Syrup
Peppermint Extract
Crushed Peppermint Candies
Red Food Coloring (optional)

White Chocolate Peppermint Magic Shell Recipe (3)

This magic shell recipe needs just a handful of ingredients and a few minutes to come together. I suspect that if your pantry is “holiday-stocked” you’ve probably already got everything you’ll need lurking on the shelves.

White chocolate — you can use white chocolate chips or a few bars of white chocolate. The better quality white chocolate, the better, but I’m not going to get nit-picky here.

To melt the white chocolate, use a double boiler or my cheater’s method by microwaving it in 15-20 second bursts (stirring in between) until it’s smooth and creamy.

White Chocolate Peppermint Magic Shell Recipe (4)

Some crushed peppermint candies, peppermint extract and a bit of corn syrup along with the white chocolate and coconut oil bring this ice cream topping together. Red food coloring to give it a festive blush, is optional. I’ve made this without the food coloring — it’s a lovely cream color that gives it a more sophisticated look (if you can use the term “sophisticated” to describe magic shell) that benefits from a sprinkle of crushed peppermint sprinkled on top.

White Chocolate Peppermint Magic Shell Recipe (5)

Stir in the crushed peppermint candies and voilà! A holiday magic shell recipe that transforms plain-jane vanilla into a festive, seasonal treat. It goes well with a rich vanilla or deep chocolate ice cream. But if your a mint fiend like my daughter, stick around — because I’ll have a Triple Peppermint Ice Cream coming to the blog soon.

White Chocolate Peppermint Magic Shell Recipe (6)

Make sure you have plenty of ice cream on hand…

Speaking of my daughter… I admit that I made this white chocolate magic shell before I actually had any ice cream in the house. You should have heard Emily when she found out I’d made magic shell, but there was NO ICE CREAM to put it on. You’d have thought I’d put her into a torture chamber.

White Chocolate Peppermint Magic Shell Recipe (7)

The next day, with a carton of Breyer’s in hand, she finally got her white chocolate peppermint treat… with extra crushed peppermint sprinkled on top for good measure.

White Chocolate Peppermint Magic Shell Recipe (8)

More ice cream toppings:

Peanut Butter Magic Shell
Espresso Fudge Sauce
Homemade Bourbon Caramel Sauce with Pecans
Balsamic Caramel Sauce
Stout Caramel Sauce

White Chocolate Peppermint Magic Shell Recipe (9)

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5 from 5 votes

White Chocolate Magic Shell

Creamy, minty with crushed candy canes, this ice cream topper hardens into a luscious candy shell within 30 seconds!

Author: Lisa Lotts

Course Dessert

Cuisine American

Keyword candy cane, dessert sauce, ice cream topping, peppermint, sauce

Dietary Restrictions Gluten-Free, Vegan

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Total Time 5 minutes minutes

Servings 10

INGREDIENTS:

US Customary – Metric

8 ounces white chocolate (chips or bar)
5 ounces coconut oil
1 tablespoon corn syrup
1 teaspoon peppermint extract
1½ tablespoons crushed peppermint candies
2-3 drops red food coloring optional

DIRECTIONS:

Place the white chocolate in a microwavable glass bowl. Heat in the microwave in 15 second intervals, stirring between each until the white chocolate is melted and smooth. About 1 to 1 1/2 minutes total.
Stir in the coconut oil, corn syrup and peppermint extract. Microwave for an additional 10-20 seconds and stir until the coconut oil is completely melted.
Stir in the red food coloring until you achieve the desired color.
Stir in crushed peppermint. Transfer to a microwaveable glass storage jar with removable lid. Magic shell will harden up in the refrigerator. To serve, microwave in 15 second bursts, stirring after each, about 30 seconds and drizzle over ice cream. Magic shell will harden in about 30 seconds on the cold ice cream.

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