Heat one sugar cone at a time in the microwave for 10-20 seconds. Start at 10 seconds then you can always heat them for more time if needed. I used a 1200 watt microwave for 14 seconds and it worked great.

Remove the hot sugar cone and VERY CAREFULLY, bend the tip so that the ice cream cone looks like a flopped over Santa hat. Be sure the seam is to the back side when you bend your sugar cone or it may come apart at the seam.

Pour melted red confectionery coating/candy melts into a tall glass or measuring cup, making sure your bent sugar cones can fit in the opening.

Hold onto the open end of your sugar cone and dip it into the red coating, leaving about ½ inch around the base un-coated.

Once you dip a few, put them in the freezer for 3-5 minutes, just until they set.

TIP: If you dip a lot of Sugar Cone Santa Hats and leave them at room temperature, the candy coating on the first ones that you dipped will begin to harden and you will end up with white spots or streaks on those hats. Dip a few then place them in the freezer!

TIP: Your dipped sugar cones will crack if left in the freezer for too long. Remove after 3-5 minutes - set your timer if necessary!

Allow your melted white candy coating to cool and thicken slightly before proceeding, or you'll melt too much of the red candy coating as you add the white to the hat.

Use a small spatula, spoon, or knife, to spread melted white candy coating around the bottom edge of each hat making it look fuzzy by pressing the spatula against the candy coating and pulling the spatula away quickly. Freeze for 1-2 minutes until hardened.

Spread some melted white candy coating all around the tip of each sugar cone Santa hat.

Allow it to dry a minute or two, then put on another layer.

Put on as many layers as you'd like, then make it look furry by pressing the spatula against the candy coating and pulling the spatula away quickly.

Freeze for 1-2 minutes until hardened.

Serve as is, or on top of a scoop of ice cream.