Sugar Cone Party Horns

Supplies

• tall glass (a little wider than a sugar cone)
• parchment paper or wax paper
• rimmed baking sheet (helps to keep the colored sugar contained)
• skewer

step 1 - Dip sugar cones in white chocolate.

1. Pour melted and tempered white chocolate or melted white compound chocolate (also known as confectionery coating, candy melts, melting wafers, or almond bark) into a tall glass.
   • If you don't have experience melting (and tempering) chocolate, be sure to read my Chocolate-Making Tips page for detailed instructions.
2. Hold onto the tip of a sugar cone and dip it into the glass. Coat all but the very tip of the sugar cone with white chocolate.
3. Remove the cone from the glass and allow the excess chocolate to drip off.
4. While wet, sprinkle colorful sanding sugar all over the cone (inside too, if you'd like.)
5. Set on a parchment paper-lined baking sheet.
6. Place the dipped cones in the refrigerator for about 10 minutes until the white chocolate hardens.
7. Refill the glass with more chocolate as needed. When you start to run out of white chocolate, you'll need to use a spoon or spatula to get the chocolate up to the tip of the cone.

You will have leftover white chocolate. This could be used to make your modeling chocolate or you can spread it on a parchment-lined baking sheet, harden it, and use it for another project.

step 2 - Create the modeling chocolate blowers.

1. Pinch off pieces of white modeling chocolate and roll them into 1 ¼"-1 ½" long logs.
2. Insert a skewer into the log, creating a hole.
3. Move the skewer around making the hole a bit bigger.
4. Remove the skewer.
5. Press one log onto each dipped cone.
6. It is helpful if you stick the modeling chocolate log on the tip of the cone then twist it upwards until the white modeling chocolate touches the colorful sugar on the cone.
7. Reshape the log, if needed.

If you use Tootsie Rolls, they will be much firmer. You will need to create a hole on both ends of the Tootsie Roll, then gently push the candy onto the tip of the sugar cone. If needed, use some white chocolate to attach the candy to the cone. The modeling chocolate stuck without using any white chocolate.

Tips

Work over a rimmed baking sheet so the sanding sugar doesn't go all over your floor. As you work with these horns and touch the sugar, some of it will come off, so be careful where you place your modeling chocolate, as you don't want the sugar to stick to it.

The sanding sugar  may color your fingers (temporarily, until you wash your hands.) So, as to not turn your white modeling chocolate a color, use one hand to hold the white modeling chocolate and the other to hold the cone. Wash or wipe your hands after handling each cone and keep the work surface clean.

I used a variety of colorful sanding sugars, and when I was finished, I mixed the sugars that had fallen onto my baking sheet together and sprinkled this mixture over one of my horns (upper left.)

Related Recipes

If you are hosting or attending a New Year's Eve party, you might also enjoy making these other festive New Year's Eve party recipes.

Pizza Dip Countdown Clock

Fried Won Ton Clocks

New Year's Eve Appetizers