Sugar Fudge Filled Mini Cones
Sugar Fudge Filled Mini Cones
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Sugar Fudge Filled Mini Cones

20 MIN
20 MIN
2 H
24 mini cones



  1. In a heavy saucepan, bring the cream, brown sugar, sugar, syrup, and salt to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer without stirring until the thermometer reads 112 °C (234 °F). Remove from the heat and add the vanilla, without stirring.
  2. Place the pan in a water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes.
  3. Remove the pan from the water. With an electric mixer, beat until the mixture loses its gloss but is still soft, about 2 to 3 minutes.
  4. With a spoon or pastry bag fitted with a plain tip, fill the cones. Press about 5 ml (1 teaspoon) of nuts on the surface. Let cool for about 2 hours in a cone stand. 


Cone stands are sold in most kitchen stores, such as Ares. If you don’t have one, place the cones, three by three, in small glasses.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.