Prepare a 30-egg molded egg carton to hold the cones by cutting the tops of the spacers between the eggs slots.
Melt the butter in a heavy saucepan over low heat. Add the brown sugar, maple sugar, maple syrup and sweetened condensed milk. Continue cooking for 5 minutes, stirring with a wooden spoon, until the mixture melts and thickens.
Add the marshmallows and allow them to melt over low heat, stirring often with a wooden spoon. Transfer the mixture to a pitcher to facilitate pouring, then fill the cones. Sprinkle maple flakes, ginger and cinnamon on top of the cones.
Place in the refrigerator for 2 hours to let the filling set. Enjoy!
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