Sugar Cones

To make 2 sugar cones, 4 cups of white, granulated sugar and 1 cup of light brown sugar. The only trick is in moistening the sugar. If it is not moist enough, it won't stick; too moist, and the sugar melts. Use a fork to blend the sugars together in a bowl. When all the lumps are gone, sprinkle a few drops of water with your fingertips. Mix some more, adding drops of water and stirring until the sugar will barely hold together when you press it in your hand. Be patient here because the results are worth it!
Firmly pack the sugar into a tall, tapered glass leaving about 1/2" of head space. Invert the glass onto a plate, ease the glass off of the sugar cone and set the cone aside to dry. It takes at least a day for them to be dry enough to move or wrap.
While they are drying, you can make your wrapping paper. If you can't find blue paper, plain brown wrapping paper will do. Measure your cones and add 3 1/2" to the height. Use this measurement as the radius of a circle of wrapping paper. Cut out the circle and then cut it into three equal wedges. Carefully lay your dry cone near one edge of the paper with the base of the cone toward the wide end of the paper. Roll the cone in the paper and fold the extra paper neatly over the bottom and secure it with a sticker. Twist the paper at the top of the cone, add a bow ribbon or greenery or even holly and insel, and set it on a plate,or board to display. Don't worry if it falls apart the first time you will just need to add more water