Do your party a favour and set out a sweet selection of these adorable dipped cones. They’re just the right size for tiny fingers, and, unlike ice cream, they won’t melt all over those fingers - or your furniture!
For the dipped cones:
- 36 mini cones 36 mini cones
- 1 cup (170 g) dark chocolate, chopped or chips 1 cup (170 g) dark chocolate, chopped or chips
- 1 tbsp (13 g) coconut oil 1 tbsp (13 g) coconut oil
- Redpath Simply Raw™ Turbinado Sugar Redpath Simply Raw™ Turbinado Sugar
- Coloured sprinkles Coloured sprinkles
For the filling:
- 1¾ cups (380 g) Redpath® Dark Brown Sugar, packed 1¾ cups (380 g) Redpath® Dark Brown Sugar, packed
- 1 cup (250 ml) heavy cream 1 cup (250 ml) heavy cream
- ¼ cup (60 ml) pure maple syrup ¼ cup (60 ml) pure maple syrup
- 2 tsp (10 ml) lemon juice or apple cider vinegar 2 tsp (10 ml) lemon juice or apple cider vinegar
- 1 tsp (6 g) salt 1 tsp (6 g) salt
- 3 tbsp (43 g) butter, cubed 3 tbsp (43 g) butter, cubed
- 1 tsp (5 ml) pure vanilla extract or maple extract 1 tsp (5 ml) pure vanilla extract or maple extract
For the dipped cones:
Have ready the Redpath Simply Raw™ Turbinado Sugar and coloured sprinkles in separate dishes. Also, have ready a cone stand or a cooling rack where you can place the finished dipped cones to set.
For melting the chocolate using the double-boiler method:
Bring about 2 inches of water in a small saucepan to a simmer. Reduce heat to low. Fit a heatproof bowl, slightly larger than the saucepan being used, onto the barely simmering pot of water. Ensure the bottom of the bowl is not touching the water. Place the finely chopped chocolate or chocolate chips into the bowl. With a heatproof spatula, stir chocolate until almost fully melted. Remove bowl from the pot. Wipe the condensation from the bottom of the bowl. Add in the coconut oil and stir chocolate until the remaining chocolate and coconut oil is completely melted and smooth.
Carefully dip the rim of the cone into the melted chocolate, and let the excess drip off. Sprinkle with the Redpath Simply Raw™ Turbinado Sugar or the coloured sprinkles, or roll the cone into either topping. Place into the cone stand to let set. Repeat process with remaining cones.
For the filling:
In a medium heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, heavy cream, pure maple syrup, lemon juice or apple cider vinegar, and salt. Place over medium-low heat. With a heatproof rubber spatula, gently stir the mixture, until sugar dissolves. Clip a candy thermometer to the side of the pot. For an accurate reading, ensure the probe does not make contact with the bottom of the pot. Increase heat to medium and bring mixture to a boil. Once the mixture begins to boil, do not stir. Stirring the sugar mixture after it starts to boil will lead to crystallization and a granular texture in the final product. If worried about burning, lower temperature slightly.
Bring the temperature of the sugar mixture to 238°F (114°C).
Remove pot from heat and add the butter and vanilla; do not stir.
Place pot into a large bowl filled with water to cool (make sure the water does not go into the pot). When the temperature is at 110°F (43°C), remove pot from the water and wipe the bottom dry. With a handheld mixer, beat the mixture on medium-high speed until it loses its glossy sheen and thickens to a frosting-like consistency; about 8 to 10 minutes.
Transfer mixture to a piping bag fitted with a plain/round tip. Alternatively, fill a piping bag or large resealable bag, and snip the tip off when ready to pipe.
Immediately pipe the filling into the cooled decorated cones, filling them almost to the top. Let cool for at least 2 hours to set the filling.
*The chocolate can also be melted in the microwave. Place chocolate into a microwave-safe bowl and heat at 20-second intervals until melted. Stir in between heatings. If coconut oil is not available, butter may be used.
*Get your kids involved and have them help you decorate the chocolate dipped cones with the Redpath Simply Raw™ Turbinado Sugar and sprinkles.
*Optional toppings for the chocolate dipped cones: toasted coconut, chopped peanuts, sliced almonds, sesame seeds, candy-coated chocolates, cookie crumbs.
*If a candy thermometer is unavailable, you can use an instant-read or probe thermometer. When using an instant-read thermometer, make sure the probe is cleaned before placing thermometer back into the sugar mixture. Any debris, particularly hardened sugars, will lead to crystallization of the sugar mixture in the pot.
*Make sure your thermometer is calibrated. A few degrees off will lead to fudge either not setting or getting too hard. To check if your thermometer is calibrated, fill a glass at least halfway with ice and add cold water until the glass is almost full. Insert the probe into the ice water and stir slightly. The probe should not be touching the bottom or sides of the glass. After a minute, check the temperature on the thermometer, if the temperature reads 32°F (0°C), your thermometer is calibrated.