Your bag is empty
Add some sweet treats to get started! ✨
Halloween
Halloween sweet cones
About 100g a cone, built from three textures, with the sweets that survive being made in advance and the ones that do not.
- Free delivery over £50
- Same-day dispatch before 3pm
- Every allergen listed on every line
90–120g
per cone
Call it 100g and you will not be far out. Weight matters more than piece count.
10 cones
per kilo
So 30 guests is about 3kg, and 50 is 5kg with a little spare.
Half / third / rest
the build
Something bulky, something colourful, something small to fill the gaps.
2–3 weeks
ahead, sealed
With wrapped and dry lines. One day with unwrapped fizzy or sour.
Start here
See all sweets →
Sweets that work for this
The three-texture rule
A cone is seen from the side, so what sits against the cellophane is what the guest actually sees. Layer rather than mix, and put the bulky things at the bottom:
- Bulk, about half the weight — marshmallows, foam shapes, large jellies. These fill volume fast and stop the cone looking thin.
- Colour, about a third — gummies and jellies. For Halloween this is where the orange and the black go, and it is the whole visual effect.
- Small, the remainder — fizzy pieces or small wrapped sweets, which fall into the gaps so the cone does not settle and look half empty by the time it is on the table.
Making them in advance
This is where most cone plans go wrong, and the answer depends entirely on what is in them.
Wrapped and dry unwrapped lines: two to three weeks. Sealed properly, kept cool and out of direct light. Sugar at these concentrations is self-preserving, so the limit is texture rather than spoilage.
Unwrapped fizzy or sour sweets: the day before, at the earliest. The acid coating is hygroscopic - it pulls moisture out of the air and the pieces go tacky and stick together. There is more on why in what makes sweets sour.
Chocolate: as late as you can, and keep it cold. Cellophane in a warm room is a greenhouse, and chocolate that has warmed and cooled will bloom - see why chocolate turns white.
A twist and a ribbon looks right but is not airtight. If you are making them well ahead, tape the cellophane closed underneath the ribbon.
The bit that matters
Every allergen,
Every allergen,
on every line
If these are going to children whose allergies you do not know, the ingredient declaration is the whole point. We publish it in full on every product, with the manufacturer’s “may contain” warnings word for word rather than summarised.
Frequently asked
How many sweets go in a sweet cone?
A standard cellophane cone holds 90 to 120g comfortably. Work on 100g each, which makes about 10 cones per kilo and 30 per 3kg.
How far in advance can I make sweet cones?
Two to three weeks if you use wrapped or dry unwrapped sweets, sealed and kept cool. Only a day if you are using unwrapped fizzy or sour sweets, because the acid coating draws in moisture.
What should I not put in a sweet cone?
Chocolate in a warm room, unwrapped fizzy or sour sweets if you are making them ahead, and anything dusted, because the dusting clouds the inside of the cellophane.
How do I make them look Halloween without a novelty range?
Pick by colour rather than by theme. Black liquorice, blackcurrant and cola against orange fruit lines reads instantly, costs the same as any other week, and tastes better than a pumpkin-shaped foam.