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Sugar Cone Party Horns
Prep Time
30 mins
Total Time
30 mins
 
Turn Sugar Cones into Edible Party Horns for New Year's Eve
Course: Dessert
Cuisine: American
Keyword: new years eve, sugar cone, sugar cone party horns
Servings: 12
Calories: 320 kcal
Author: Beth Klosterboer
Ingredients
  • 12 sugar cones (ice cream cones)
  • 22 ounces melted and tempered pure white chocolate with cocoa butter OR melted white confectionery coating/candy melts
  • variety of colored sanding sugars
  • 6 ounces white modeling chocolate or 12 vanilla Tootsie Rolls or white taffy
Instructions
  1. Pour melted and tempered white chocolate or melted confectionery coating/candy melts into a tall glass.
  2. Hold onto the tip of a sugar cone and dip it into the glass.
  3. Coat all but the very tip of the sugar cone with white chocolate.
  4. Remove the cone from the glass and allow the excess chocolate to drip off.
  5. While wet, sprinkle colorful sanding sugar all over the cone (inside too, if you'd like).
  6. Set on a parchment paper lined baking sheet.
  7. Place the dipped cones in the refrigerator for about 10 minutes until the white chocolate hardens.
  8. Pinch off pieces of white modeling chocolate and roll them into 1 ¼"-1 ½" long logs.
  9. Insert a skewer into the log, creating a hole.
  10. Move the skewer around making the hole a bit bigger.
  11. Remove the skewer.
  12. Press one log onto each dipped cone.
  13. Reshape the log, if needed.

Recipe Video

Recipe Notes

Store your sugar cone party horns in an airtight container at room temperature for up to 3 weeks. 

You will have quite a bit of white chocolate leftover. Pour it out onto a parchment paper-lined baking sheet, spread it into an even layer, and freeze it for about 10 minutes until hard. Store at room temperature for another use.