{"id":56254,"date":"2017-07-07T18:37:53","date_gmt":"2017-07-07T08:37:53","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=56254"},"modified":"2020-05-26T09:41:53","modified_gmt":"2020-05-25T23:41:53","slug":"giant-double-caramel-magnum-ego-ice-cream","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/giant-double-caramel-magnum-ego-ice-cream\/","title":{"rendered":"Giant Double Caramel Magnum Ego Ice Cream"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/WxFchCf0c14?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>What better way to celebrate World Chocolate Day than by recreating a huge version of this delicious chocolate-coated caramel Magnum, the most popular ice cream on Earth!<br \/>\n&nbsp; <\/p>\n<h3 class=\"fn\">To make this GIANT double caramel Magnum Ego you will need<\/h3>\n<p>600g (21.16 ounces) white chocolate<br \/>\n2 cake support sticks<br \/>\n10L (2.64 gallons) vanilla ice-cream<br \/>\n1.8kg (3.97 pounds) milk chocolate<br \/>\n440g (15.52 ounces) ice magic or magic shell<br \/>\nIce-cream <a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/07\/magnum-icecream-size-template.pdf\" target='blank'>template pdf<\/a>, print and cover in plastic <\/p>\n<h3>Caramel recipe <\/h3>\n<p><span class=\"ingredient\"><span class=\"amount\">2 cups or 670g (23.63 ounces) <\/span> <span class=\"name\">glucose syrup<\/span><\/span><br \/>\n2 cups or 500mL (16.91 fluid ounces) cream<br \/>\n1 cup or 250mL (8.45 fluid ounces) milk<br \/>\n3 cups or 650g (22.93 ounces) sugar<br \/>\nadditional 400mL (13.53 fluid ounces) cream<br \/>\n400g (14.11 ounces) white chocolate<br \/>\nbrown, orange and yellow food coloring (optional)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/07\/caramel-550x429.jpg\" alt=\"caramel\" width=\"550\" height=\"429\" class=\"aligncenter size-large wp-image-56259\" data-wp-pid=\"56259\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/caramel-550x429.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/caramel-300x234.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/caramel-768x600.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/caramel-384x300.jpg 384w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/caramel.jpg 1314w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nCombine the glucose syrup, first lot of cream, milk and sugar in a pan and stirring occasionally bring to 116C (240.8 degrees Fahrenheit).<br \/>\nStir int he additional cream and bring back up to 104C (219.2 degrees Fahrenheit).  Remove from the heat and stir through the white chocolate.  Add coloring if desired. Pour into a heatproof bowl and leave to cool.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/07\/giant-magnum-550x309.jpg\" alt=\"giant ice-cream recipe ann reardon\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"56260\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/giant-double-caramel-magnum-ego-ice-cream\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/giant-magnum-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"giant ice-cream recipe ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/giant-magnum-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/giant-magnum-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/giant-magnum-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/07\/giant-magnum-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"56260\" \/><\/a><p>What better way to celebrate World Chocolate Day than by recreating a huge version of this delicious chocolate-coated caramel Magnum, the most popular ice cream on Earth! &nbsp; To make this GIANT double caramel Magnum Ego you will need 600g (21.16 ounces) white chocolate 2 cake support sticks 10L (2.64 gallons) vanilla ice-cream 1.8kg (3.97 pounds) milk chocolate 440g (15.52 ounces) ice magic or magic shell Ice-cream template pdf, print and cover in plastic Caramel<\/p>\n","protected":false},"author":1,"featured_media":56260,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[31,1069,2799,952,2804,2803,1826,2801,2800,2802,1773,2805,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/56254"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=56254"}],"version-history":[{"count":9,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/56254\/revisions"}],"predecessor-version":[{"id":108571,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/56254\/revisions\/108571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/56260"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=56254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=56254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=56254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}