Maple cones

  • 30 miniature cones
  • 1 cup (180 g) brown sugar
  • ⅓ cup (80 ml) maple syrup
  • 1 cup (50 g) miniature marshmallows
  • Ground ginger
  • ½ cup (125 g) butter
  • ½ cup (90 g) maple sugar
  • ½ can (150 ml) sweetened condensed milk (Eagle Brand)
  • 2 tbsp maple flakes
  • Ground cinnamon

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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