Do you remember Magic Shell from your childhood? The chocolate syrup that formed a crisp magic shell when you poured it over something cold? I love that syrup. I really love making treats homemade and decided to create my own Magic Shell recipe so I could choose my ingredients.
I was working on these outrageous banana split ice cream pops and needed the perfect hard chocolate coating, so I decided homemade magic shell was perfect. After I made this super simple magic shell recipe we dipped everything in it. I ended up making a second batch because we used the first one so quickly.
I tell you though this was the best magic shell I have ever eaten. I left it on the counter and used it as desired. It is so easy to make and tastes so good. You are going to love it too!
With love from our kitchen table to yours! XO
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Homemade Magic Shell
makes 2 cups (16 ounces)
2 cups Milk Chocolate Chips (or your favorite flavor)
1/4 cup coconut oil
Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine and allow to cool.
Transfer to a tall mason jar. Dip into jar or pour topping over frozen treats.
Enjoy!
COOK'S NOTE: Once the chocolate cools completely it does become firm. You can either put it in a hot water bath to re-liquify or put it in the microwave for about 15 seconds at a time (stirring in between).
You are so creative - such an easy and quick recipe...Healthy too.....
ReplyDeleteAll of these sauces look amazing! I've just decided to start using coconut oil and I might just have to make this first!
ReplyDeleteI wonder if peanut butter, butterscotch, or white chips would work?
ReplyDeleteDo you know if peanut butter, butterscotch, white, or dark chocolate chips would work? I LOVE Magic Shell!
ReplyDeleteYes, yes, yes! I have not tried butterscotch yet, but the premise it exactly the same. Let me know how they come out.
DeleteDonna XOXO
Will it work with any other type of oil? Not a coconut fun. Thanks!
ReplyDeleteThis will work with coconut oil or sunflower oils. Hope that helps!
DeleteDonna XOXO
coconut oil doesn't taste at all like coconut :)
DeleteTrue refined coconut oil does not smell or taste like coconut. You can find it really cheap at Wal-mart.
Deletedoes the sunflower oil impart any flavor?
DeleteI have not worked with it in this capacity, so I can not be certain. But, it is said to be a flavorless oil. I hope that helps!
DeleteDonna
True Coconut oil should have the taste of Coconuts. Costco coconut oil taste just like coconut and I love it.
DeleteCoconut oil has a low melting point at 76 degrees, that is why it works the best for cooling quickly and making a shell. It should not influence the taste too much. The flavored chips will over power it.
DeleteI did this with butter,high quality coco powder and sugar and it comes out well. I use a double boiler as there is no microwave in my house, thank you. coconut oil sounds like a good option though
DeleteI love that I can make this dairy-free! You have no idea how exciting that is :) Thanks so much!!!
ReplyDeleteI am dairy allergic also and I miss milk chocolate. However, when I add a little maple syrup to sweeten the dark chocolate, I find it even better than milk chocolate.
DeleteDoes the coconut oil need to be virgin pressed or in liquid form?
ReplyDeleteI think coconut oil is always the same (for the purpose of how it works in recipes, anyway). It's always solid or liquid depending on the temperature. For example, here in Florida, when the indoor temperature is fairly warm, the oil is liquid, but in the winter when it's a bit cooler, it turns solid. This is why it makes a "shell" when you pour it onto ice cream.
DeleteIt is Divine with cinnamon chips also!
ReplyDeleteThat sounds amazing!
DeleteTried the Homemade Magic Shell and had a problem. Used dark chocolate and the solid coconut oil. Made it according to recipe and it turn solid when cooled. Is there a liquid coconut oil? All I found was the solid. Help!
ReplyDeleteOnce the chocolate cools completely it does become firm. You can either put it in a hot water bath to liquify or put it in the microwave for about 15 seconds at a time (stirring in between). Let me know if that helps. Enjoy!
DeleteOf course it turns solid! That's why it's called magic shell, is has to harden at some point. Just reheat to soften again.
DeleteI think what the person was pointing out was that UNLIKE magic shell which does NOT harden, this recipe does. I believe they made a quantity - not just one serving and it hardened when stored. Magic Shell stays liquid in the bottle until cooled by the ice cream.
DeleteOMG YUMMMMMM!!!!!!
ReplyDeleteCan I use thjis magic shell to dip strawberries and pretzels?
ReplyDeleteYou can dip anything, but keep it mind it is the cool temperature that encourages the quick hardening. If you leave them at room temperature it will take much longer. Enjoy.
DeleteI have a cookie I want to dip in chocolate, any advice?
ReplyDeleteIt really depend on the end result you are looking for.
DeleteMagic Shell - You can dip anything, but keep it mind it is the cool temperature that encourages the quick hardening. If you leave them at room temperature it will take much longer.
Plain melted chocolate can be used to dip, but it will harden and crack if you try to cut it or eat it.
I would recommend 1 tablespoon coconut oil to 2 cups chocolate chips melted together, it will help keep the chocolate from drying rock hard.
Hope that helps!
I dip cookies in melted dark chocolate Candy Melts. Wilton makes them and you can find them at WalMart Michael's. or JoAnn Fabrics. They are specifically made for working with candy, like dipped chocolates or truffles. They are very easy to work with.
DeleteThey have white chocolate, milk chocolate, peanut butter, dark chocolate, etc.
Love your recipe for the Magic Shell, do you have a brand of chocolate that you prefer?
ReplyDeleteThat's a loaded questions Stephanie. :)
DeleteI love Nestle, Hershey's, Lindt, Pernigotti, Ghirardelli so many chocolate brands. It really depends on the chocolate 'flavor'. White Chocolate: Lindt or Nestle. Milk Chocolate Hershey's or Nestle. Semi-sweet Ghirardelli or Nestle. Hope that helps... LOL.
Do you know what I could use to make a cherry dip like Dairy Queen has?
ReplyDeleteYou could get red Candy Melts and a Cherry Oil to flavor it. Candy Melts are made by Wilton, and are carried at WalMart, JoAnn Fabrics, and Michael's, in the cake decorating aisle. If none of these stores carry a Cherry Flavored Oil, you can find it online.
DeleteMy grocery store (cub foods in MN) Carries cherry chips. Tastes exactly the same. :)
DeleteDefinitely will be giving this a try!!! Perfect for whole strawberries. Thanks for sharing!
ReplyDeleteDo you store it in the refrigerator or at room temp?
ReplyDeleteI store it on the counter, but you could leave it either place. You will just have to warm it a little before use. Enjoy and let us know how it goes.
DeleteThe homemade chocolate shell was absolutely amazing! Had quite a bit left over after having company over so will probably half the amounts next time. This stuff could become habit forming very quickly. I may or may not have spooned some out of the jar today. #whistlesinnocently
ReplyDeleteCan I use the colored candy melts to make this
ReplyDeleteTheoretically it should work, but I have never tried it. It is the coconut oil that makes it hard when it gets cold. Enjoy and let us know how it goes.
DeleteHow long can this be safely stored once its been made?
ReplyDeleteCan you mix chocolate syrup (e.g. Hershey's, etc) to coconut oil, or will that not work for any reason? All of the recipes I've seen mix melted chocolate to coconut oil, but I love the chocolate syrup, so if I could mix that with coconut oil to make it harden, that would be sweet (literally). Anyone know if this would work?
ReplyDeleteHas anyone tried using caramels instead of the chocolate?
ReplyDeleteWould this harden on donuts like you get at a bakery?
ReplyDeleteI am so happy to have found this recipe. My husband is gonna love it! Thank you for your creativity and for sharing!
ReplyDeleteLove these recipes
ReplyDeleteIf I mixed the ingredients in a 1 qt small crock pot and put it on low, would that keep it from getting hard while dipping ?
ReplyDeleteIf you make this with an oil that is liquid at room temperature, it may not (I experimented with smaller amounts, not sure if ratio is the same as the above recipe) solidify at room temp, so you can put it on ice cream without warming it up. What makes it get hard is the cocoa butter in the chocolate chips, plus putting it on something frozen--the coconut oil is not necessary. I used 1 oz choc chips + 1.5 tsp oil (1tsp wasn't enough, 2tsp was too much) + 1tsp cocoa powder (optional--just wanted to give it more cocoa flavor & make it a little less sweet). After my 1oz batch came out okay, I made a larger batch with a total of: 6oz chocolate, 3 tbsp oil, 2 tbsp cocoa powder. The "syrup" was enough to refill the "Magic Shell" bottle that got emptied today. Thanks for the starting point! :) (PS: it hardened on ice cream and is still liquid after cooling for 3 hours. I used liquid coconut oil, but any other flavorless oil should work.)
ReplyDeleteIf anyone wants a "Magic shell" that remains liquid at room temp, I tried using liquid oil instead of coconut oil, which is solid at room temperature. I don't have the exact proportions, because it kept solidifying, but I melted 2oz choc chips and kept adding oil 1 tsp at a time until I got something that froze on ice cream but remained liquid in the bottle/jar. The cocoa butter in the chocolate is enough to make the "shell" without adding coconut oil. This may be good news for anyone with nut allergies; you can use any neutral-tasting vegetable oil (I use rice bran oil).
ReplyDelete