I think in every grocery store you will find near the ice cream freezer section a little corner of ready made toppings; caramel and fudge, maraschino cherries, and sugar cones. They’re all ready for you to grab and go while picking up your favorite ice cream. Also, tucked in the same corner is Smucker’s Magic Shell! Do you know which topping that is?
It’s only the coolest topping ever!
Make swirls, a thick blanket or a what ever design you want, and seconds after the Magic Shell syrup touches the cold ice cream, it “magically” hardens forming a candy-like crispy crust of chocolate.
I see a liquid and solid science lesson in this magic, don’t you?
What’s even cooler is you can make your own chocolate magic at home with just two ingredients, chocolate and coconut oil. That’s it!
But hold onto that little secret for a moment and let your your magical powers take on a life of it’s own. A little abra-cadabra wand swirling are definitely in order! Keep it under sixty seconds for the full effect though 😉
Homemade Magic Shell, Chocolate Ice Cream Topping
Ingredients
- 8 ounce of chocolate (I used Ghirardelli) chopped
- 2 Tablespoons coconut oil
Instructions
Notes
If your microwave has a soften/melt option, use that. Comes out perfect. Once the chocolate mixture cools, the syrup may harden. To reuse, warm back up in the microwave. Get creative by adding peppermint for mint-chocolate flavor. Use either dark or milk chocolate. I tried both and they are equally delicious!
There you go, you are equipped to be the coolest mom, dad, auntie, uncle or teacher ever!
Go wow someone with a little magic 🙂
Nichole
I found your site when looking for a keto stuffed pepper recipe (your unstuffed casserole). It’s in the oven now so no comment on that yet lol. However, magic shell was a non keto guilty pleasure. So my question is, do you think this could be made with Lily’s chocolate? I’m seriously excited thinking it could be ?
Sandra Shaffer
Yes! Definitely will work using Lily’s chocolate…. Ohhh, now I want to try too 🙂
KAREN'S KITCHEN
I love making my own homemade chocolate covered butter creams. I always freeze them before dipping them in my melted chocolate covering. Of course, “they bloom because of using sugar”……SO, using your recipe using corn syrup instead of sugar, can I use the corn syrup/coconut oil recipe for dipping my frozen buttercream centers to get the shell, with no bloom? Thank you.
Sandra Shaffer
I haven’t tried coating candy, but I bet if you double coat the butter creams they’ll be perfect! Coat them right out of the freezer then coat again when the temperature if room temp so that it’s not so shocking the the bloom is less likely to form.
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I’ve been wanting to make this for my kids. Thanks for sharing! So glad I found this recipe.
Sandra Shaffer
It’s fun and easy to make for kids and adults!
Heather @ SugarDish(Me)
about the chocolate, I mean.
I always knew YOU were cool.
Sandra
Haha! I know, right? Super cool way to play with some chocolate!
Heather @ SugarDish(Me)
Why are you so cool right now? I had no idea!
Eva
How cool, def gotta try this out! 🙂
Sandra Shaffer
Yes, try it! Super yummy with a layer if crunchy chocolate!
Sandra
Chocolate first! 🙂