Sugar Fudge Filled Mini Cones

Instructions

1. 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. 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. 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. 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.