Recipes and Cooking Dipped 4th of July Fruit Cones 4.5 (2) Fruit salad is way more fun (and festive) when you serve it in candy-dipped ice cream cones. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 27, 2018 Print Share Share Tweet Pin Email Total Time: 45 mins Servings: 12 Yield: 12 cones Jump to Nutrition Facts Ingredients 12 rolled sugar ice cream cones 4 ounce white baking chocolate, melted 2 tablespoon red, white, and blue sprinkles or nonpareils ½ cup red candy coating disks ½ cup blue candy coating disks ½ cup white candy coating disks 2 1/2-inch thick slices seedless watermelon 1 ½ cup blueberries ½ cup honey (optional) 1 cup homemade or purchased whipped cream Directions Dip the top 1/2-inch of the sugar cone in the melted white chocolate. Dip into sprinkles to coat and set inside drinking glasses until set (if necessary, tuck napkins inside the glass so the cone sticks up over the rim). Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.) Meanwhile, using a 1- to 1 1/2-inch star-shaped cookie cutter, cut 1/2-inch thick stars out of the watermelon. Fill cones with watermelon and blueberries. Drizzle with honey, if desired. Dollop with whipped cream. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into whipped cream, radiating out from the center like a sparkler. If desired, sprinkle with additional red, white, and blue sprinkles. Print Nutrition Facts (per serving) 268 Calories 14g Fat 33g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 268 % Daily Value * Total Fat 14g 18% Saturated Fat 11g 55% Cholesterol 14mg 5% Sodium 65mg 3% Total Carbohydrate 33g 12% Total Sugars 27g Protein 2g Vitamin C 3.3mg 17% Calcium 40mg 3% Iron 0.5mg 3% Potassium 59mg 1% Folate, total 16.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.