WALMART ICE CREAM CONES RECIPES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Steps:

• In a medium-size pan, add Granulated Sugar (1 cup), Gelatin Powder (1 tablespoon), and Water (3/4 cup). Stir until combined.
• Raise the temperature to medium heat, and continue gently stirring. You should feel the gelatin in the mixture starting to thicken. As the sugar can be quite hot, use a long spoon and stir carefully to prevent splashing yourself.
• Once it starts to boil, stop stirring. Bring the heat down to a simmer, and simmer for 10 minutes.
• After 10 minutes, the mixture should be clear instead of cloudy. Remove off the heat and allow to cool for 10 minutes.
• Transfer to a bowl. Add the Vanilla Extract (1 teaspoon) then Food Coloring (to taste), if desired, and then beat for 10 minutes or until the mixture becomes thick and voluminous.
• Spoon the mixture onto the Ice Cream Cone (to taste), and decorate with Sprinkles (to taste).
• Set aside for an hour or two to allow the marshmallows to firm up. If it's hot out, you can place them in the fridge to set instead. Enjoy!