Magnum Double Caramel: calories, sugar and nutrition

Magnum Double bar (100ml/86g) of Magnum Double Caramel contains 299 kcal, 30.1g of sugar and 12.47g of saturated fat.

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Calories, sugar and saturated fat by portion

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Nutrition by portion

Calories, sugar and saturated fat for Magnum Double Caramel at each portion size.

Nutrition by portion: Magnum Double Caramel

Portion	Calories	Sugar	Saturated fat
Magnum Double bar (100ml/86g)	299 kcal	30.1g	12.47g
Magnum Double Mini (55ml/50g)	174 kcal	17.5g	7.25g

Sugar highlighted in amber above 20% of the adult daily free sugar limit (30g), red above 40%. Saturated fat highlighted in amber above 20% of the adult daily guideline (20g), red above 50%.

Magnum Double Caramel contains 348 kcal, 20.5g of fat (14.5g saturated), 40g of carbohydrate (35g sugar), 3.5g of protein and 0.25g of salt per 100g.

Magnum Double Caramel has both a caramel sauce layer and a second inner chocolate layer between the sauce and the ice cream, hence the 'double' designation. At 35g of sugar per 100g and 0.25g of salt, this is the highest-sugar and highest-salt Magnum variant. A full bar delivers 30g of sugar, the adult daily free sugar limit, from a single ice cream.

Sugar

At 35g of sugar per 100g, this is a high-sugar product. A single Magnum Double bar (100ml/86g) delivers 30.1g of sugar, 100% of the adult daily free sugar limit of 30g and 158% of the limit for a child aged 4 to 6 (19g).

Saturated fat

Magnum Double Caramel contains 14.5g of saturated fat per 100g, 73% of the adult daily guideline of 20g. A single portion delivers 12.47g of saturated fat (62% of the adult daily guideline).

At 14.5g per 100g, the saturated fat content is notably high, primarily from cream, coconut oil or vegetable fat used in the coating or ice cream base.

What is really in it

Magnum Double Caramel is made from 4 components: caramel ice cream, caramel sauce layer, milk chocolate coating and inner chocolate layer.

The ingredient list contains emulsifiers, stabilisers, vegetable fat, glucose syrup and dextrose. Emulsifiers help fat and water mix smoothly and prevent the ice cream from separating or becoming icy during storage. Stabilisers control the size of ice crystals and give the product a smooth texture over its shelf life. Vegetable fat replaces some or all of the butter fat (cream) to reduce cost and adjust melting behaviour. Glucose syrup improves texture and prevents the ice cream from becoming too hard or crystalline at freezer temperatures. Dextrose lowers the freezing point so the ice cream stays softer and scoopable.

Caramel ice cream

Skimmed milk, cream, caramel (sugar, glucose syrup, cream, butter, salt), sugar, vegetable fat, dextrose, stabilisers

Caramel sauce layer

Sugar, glucose syrup, cream (milk), butter, salt

Milk chocolate coating

Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soya lecithin), vanilla extract

Inner chocolate layer

Second layer of milk chocolate between the caramel sauce and ice cream

Allergens at a glance

Allergen information: Magnum Double Caramel

Wheat	May contain traces
Rye	Not present
Barley	Not present
Oats	Not present
Sesame	Not present
Soya	Contains
Milk	Contains
Eggs	May contain traces
Fish	Not present
Crustaceans	Not present
Celery	Not present
Mustard	Not present
Molluscs	Not present
Lupin	Not present

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Nutrition information from official UK brand nutrition panels, UK retailer product listings (Tesco, Waitrose, Ocado), and independently verified nutritionist analyses. Figures calculated per 100g; per-portion values are proportional estimates based on known product weights. Reference intakes: EU Reference Intakes for an average adult (2,000 kcal); NHS/SACN sugar and saturated fat guidelines. For guidance only, not medical advice.