Chocolate Cones

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Ingredients 6 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No.
2, but not quite so long--say about eleven minutes.
The syrup, when tested, should be too soft to ball.
When cold, pour into a bowl, and beat until thick and creamy.
If properly boiled, it will not become thick enough to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No.
1 Chocolate melted in a bowl.
Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate.
Stir until thick and rather dry;
then make into small cones, and drop on a slightly buttered platter.
Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water.
Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon.
Take the saucepan to the table and dip one-half the cones in, one at a time, just as the Chocolate Creams, No.
1, were dipped in the melted chocolate.
If liked, a second coating may be given the cones.
Now put the remainder of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it.
Stir the remainder of the melted chocolate into this, and if too thick to dip the candy in, add hot water, a few drops at a time, until the mixture is of the right consistency;
then dip the rest of the cones in this.