Candy Corn

Directions

1. 1
   Combine the confectioners' sugar, dry milk and salt in a food processor.
2. 2
   Pulse 4 or 5 times, until the mixture is smooth and well combined.
3. 3
   Set aside.
4. 4
   Combine the granulated sugar, corn syrup and water in a 2-quart pot.
5. 5
   Place over medium heat, cover and cook for 4 minutes.
6. 6
   Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes.
7. 7
   Remove from the heat and remove the thermometer.
8. 8
   Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined.
9. 9
   Pour onto a half sheet pan lined with a silicone baking mat or parchment paper.
10. 10
    Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
11. 11
    Divide the dough into 3 equal pieces.
12. 12
    Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout.
13. 13
    Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout.
14. 14
    Leave the third piece white.
15. 15
    Roll each piece of dough into a strand about 18 inches long.
16. 16
    Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
17. 17
    Lay the strands side by side (orange, yellow, then white) and press them together using your fingers.
18. 18
    Cut into 4-inch pieces.
19. 19
    Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
20. 20
    Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies.
21. 21
    Lay the candies on a piece of parchment until dry, at least 1 hour.
22. 22
    Store in an airtight container with parchment between each layer.
23. 23
    Photograph by Brett Kurzweil