- Sugar cones
- Chocolate chips, white chocolate chips or candy melts
- Assorted candies for decorating - see suggestions below
- Waxed Paper
Get all of the ingredients out. Spread out sheets of waxed paper to work on. Microwave the chocolate or candy melts in a shallow bowl just until they start to melt, stir until smooth. Roll each cone in the chocolate with two fingers inside cone (if possible) to hold. Lift the cone out with two fingers inside cone. Place a gumdrop on top and press gently. The gumdrop should make it easier to stand the cone up on waxed paper.
Decorate the cone with assorted candies. Allow the decorated "trees" to stand until the chocolate hardens. Store sealed in a cool place.
Note: White chocolate seems to harden much faster than regular chocolate, so decorate the white "trees" right away and let the regular chocolate ones set up a minute before decorating.
- M&M's large and mini sizes,
- Cinnamon decors,
- Silver ball decors,
- Colored sugars,
- Decorator Icing (see below).
To make Decorator Icing: Mix confectioners' sugar with just enough milk (just the tiniest bit) and food coloring to make a thick icing. It should be thick, but still able to pipe through a decorator's tip. If it's too thick, add more milk (a little at a time). If it's too thin, add more confectioners' sugar. Pipe either with a decorator's bag and tips or put it in the corner of a freezer bag and twist shut; snip off tiniest bit of corner and squeeze bag gently to pipe frosting out. Make sure freezer bag has nice square corners and not pleated ones.
- Preparation Time: 30 minutes plus drying time