Small Sugar Cones Recipes

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

HOMEMADE SUGAR CONES

Steps:

• In a large mixing bowl, beat egg whites over medium speed until soft peaks form.
• Add granulated sugar and mix well.
• Add flour, butter, milk, and vanilla extract; mix just until blended.
• Line 2 baking sheets with parchment paper. Draw two or three 7-inch circles on the paper.
• Spoon 3 Tbsp. batter into the center of each circle. Spread in a layer to cover the entire circle.
• Bake at 400° 6-7 minutes; remove from oven.
• Use a metal spatula to remove wafers from baking sheet. Place a cone form in the center of each wafer and roll the wafer around the cone.
• Press gently at the seam to seal; place seam-side down to cool. Cones will harden as they cool.

HOMEMADE SUGAR CONES

Steps:

• In a bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended. , Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown., Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely. , Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.

S'MORES CAMPFIRE CONES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Divide chocolate bar into 12 pieces.
• Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
• Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

ICE CREAM CONES

Steps:

• In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
• Whisk in the flour until combined. The batter will look like pancake batter.
• Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
• If you have a pizzelle/cookie iron, preheat that. If you don't have a pizzelle iron, line 2 baking sheets with parchment paper or a silicone baking mat and preheat the oven to 350F.
• If using the pizzelle iron bake the cookies according to the directions for your model. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
• If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5-6" circle. Bake one sheet of cookies until golden brown, about 7-8 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
• Cool completely. Store at room temperature in a tightly covered container.

MINT CLOWN CONES

Steps:

• To make the ice cream, combine the coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract and salt in a high-speed blender on high for 1 minute. Process in an ice cream maker according to the manufacturer's direction until the ice cream is the texture and consistency of soft serve, about 30 minutes. At the end of the churning process, add the cold dark chocolate and churn until fully incorporated. Pour the mixture into a lidded container and freeze for at least 6 hours.
• To make the clown cones, place a scoop of ice cream on the cookie. Give it a cone hat and pipe a nose, mouth, hair, and hat decorations using the frosting. Use two small blobs of frosting to stick on candy coated chocolates for the eyes. Enjoy immediately or stick back in the freezer for later.
• In a medium bowl, whisk together the flour, sugar and salt. In a separate medium bowl, whisk together the egg whites, vanilla, and almond extract. Add the dry ingredients into the wet mixture and mix until you have a smooth batter.
• Heat a medium, non-stick pan over medium heat. Ladle 1 1/2 tablespoons of the batter into the middle of the pan and spread around to form a thin, 4-inch circle. Cook for 3 to 4 minutes until bubbles form and the perimeter is lightly browned and pulls away from the pan. Gently flip the cone-round and cook for 1 more minute. Carefully remove from the pan and very quickly shape the round on a greased ice cream cone mold. Press the edges to seal until crisp. Stand it up with the pointy end on top, propping it up as needed, and cool fully. Repeat with the remaining batter, cleaning the pan and greasing the cone mold each time.

MINI BROWN SUGAR FUDGE CONES RECIPE - (3.8/5)

Steps:

• Combine milk, sugar, syrup and butter in microwave safe bowl (with spout on it if possible). Cook 6 minutes, stirring after every two. Add marshmallows and cook, stirring every 30 seconds, until all combined. Working quickly, pour mixture into cones, then refrigerate. If you poke holes in the large side of a cereal box and stand the cones up in them, you can pour the batter right into each one.

SMALL SUGAR CONES RECIPE

Steps:

• Mix together the brown sugar, syrup, butter and condensed milk. Microwave 6 minutes on HIGH mixing every 2 minutes. Add the marsmallows and return to microwave for 2 minutes, stirring after one minute. Mix well and pour in the small cones. (very hot) P.S. Use a very big bowl because it tends to overflow with the marsmallows. I use a 8 cups pyrex measuring cup and even at that I have to watch it for the last minute because it really bubbles up. To hold the small cones, use an egg carton that you have punched holes in. These cones freeze very well for up to two months.