Sugar Fudge Filled Mini Cones
20 MIN
20 MIN
2 H
24 mini cones

Sugar Fudge Filled Mini Cones


  • 1 cup (250 ml) 35% cream
  • 1 cup (250 ml) brown sugar
  • 1 cup (250 ml) sugar
  • 2 tablespoons (30 ml) corn syrup
  • 1/4 teaspoon (1 ml) vanilla extract
  • 24 mini cones
  • 1/2 cup (125 ml) chopped walnuts or pecans (optional)
  • A pinch of salt


  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.