304 North Cardinal St.
Dorchester Center, MA 02124
304 North Cardinal St.
Dorchester Center, MA 02124
Do not refrigerate. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping turns liquid. Store at room temperature.
The ‘Magic’ in the Shell As temperature drops, saturated fats harden, and coconut oil in particular turns firm, almost glassy, when cold. What’s more, it doesn’t take much to turn coconut oil solidit can firm up at room temperature and turn rock-solid in the fridge.
How Does Magic Shell Work? The secret ingredient in Magic shell is coconut oil. … Once you melt the chocolate and coconut oil together, it has a smooth, gooey consistency like loose hot fudge, but within seconds of contact with cold ice cream it rapidly cools down, causing the coconut oil to solidify again.
I use it on my oatmeal, but especially like to put it on microwave popcorn. I simply pop the popcorn and pour it into a large glass or other heat proof bowl then drizzle the topping over the popcorn..
Works best when shaken very well. Before each use, turn bottle upside down and shake well for at least 20 seconds. If topping becomes thick and does not flow easily, or if oil separation occurs, run the bottle under hot tap water for up to 2 minutes, shaking occasionally.
While unopened chocolate syrup can last for a very long time when stored properly, it will eventually degrade in quality, and then spoil. … Once a bottle of chocolate syrup has been opened, it will typically stay good for about six months, when tightly sealed and stored in the refrigerator.
The key ingredient behind the magic of Magic Shell is coconut oil. Coconut oil allows the chocolatey goo to harden on contact with ice cream (or anything else cold) thanks to its relatively high melting point. … This means that as long as it’s at least that warm, coconut oil will stay in liquid form.
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It’s not essentialand doesn’t add much flavor at allbut we recommend it.
The chocolate shell takes about 15 minutes to set firm, or you can chill in the refrigerator. The sheen of the chocolate will be lost after chilling, but the cupcakes will still look fabulous!
Keep it in a metal bowl or glass serving dish set tightly over a bowl of warm water or in a warm environment, such as a toasty kitchen. When kept at this temperature, the chocolate will be warm to the tongue, but not scalding.
DIPPED CONE, CHOCOLATE – KIDS’ ARTIFICIALLY FLAVORED VANILLA REDUCED FAT ICE CREAM: MILKFAT AND NONFAT MILK, SUGAR, CORN SYRUP, WHEY, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, GUAR GUM, POLYSORBATE 80, CARRAGEENAN, VITAMIN A PALMITATE, CHOCOLATE FLAVORED CONE COATING: COCONUT OIL, SUGAR, HYDROGENATED VEGETABLE OIL ( …
Best Ice Cream Toppings
It should not be refrigerated as it’ll solidify at cool room temperatures. It should also be held in cupboard like peanut butter or vegetable oil.
Microwave Instructions For Full Jar: 1) Remove Cap. 2) Heat 30-45 Seconds (Maximum). If Less Than Full Jar, Reduce Heating Time. 3) Stir Before Serving.
Our Smucker’s Magic Shell Unicorn Topping does not contain ingredients derived from gluten. However, it does not meet the established U.S. Food and Drug Administration regulations for a Gluten Free claim.
Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
But remember that chocolate syrup, like a lot of other condiments, usually has a best before date and not an expiration date. Because of this distinction, you may safely use chocolate syrup even after the best before date has lapsed.
Condiment Systems / Topping Stations For any and all ice cream operations, especially those offering sundaes, a way to store / display toppings is a must. Many ice cream condiment stations are refrigerated as many of the toppings, such as sprinkles or cherries, should not be left at room temperature.
Be warned, it will crystallize in your freezer and have an odd texture when you thaw it. With homemade syrup, this can be fixed by warming it up in a double boiler and adding a little bit of liquid while stirring until you smooth it out to the perfect consistency.
Cover a baking sheet with parchment paper. Then, lay a piece of parchment paper down, spreading it out so it’s flat against the sheet. Cover the entire sheet so the chocolate can’t stick to it. The chocolate freezes faster when it’s spread out into several thin layers rather than poured into a single, deep pan.
Will Chocolate Chips Harden After Melting? If you plan to use regular lollipop molds, you should know that they indeed harden in the fridge. Keep in mind that they usually harden within ten to fifteen minutes. Remember that it will take longer for the melted chocolate to set if it has a thick layer.
Pour your chocolate chips, grated chocolate or chocolate pieces into the bowl, and add approximately 1 tablespoon of coconut oil for every cup of chocolate pieces. Place the bowl over your pan of hot water. Warm the chocolate gently over the hot water, stirring frequently, until it has mostly melted.
Place the semisweet chocolate and 3/4 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until just melted. Be careful not to overheat. Line a rimmed sheet pan with parchment paper or silicone baking mat.
Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. … As a fair warning, adding vegetable oil can make it so that the chocolate doesn’t harden as quickly or as hard. It can make the chocolate a bit softer.
i tried the magic shell over cake balls and it completely did NOT work. it stayed wet and even began melting. quite a mess, i presume it hardens b/c of the cold of the ice cream it’s meant for.
This copycat magic shell will last months at room temperature. As long as it still smells like coconut oil and/or chocolate, it is fine to use. Store it covered tightly in a dry place.
Glaze with ganache when the ganache is cool, using the back of a spoon or knife to make some ganache drip down the sides of the cake. … Then carefully outline a pool of melted ice cream with the Magic Shell and fill it in with more Magic Shell you may need to use the back of a spoon to spread it around.