SooOo GOOD! Got this one from Alton Brown on his candy Good Eats episode. It takes some time, but if you love candy corn as much as I do, and you don't like the artificial candy corn, it is SO worth it. :)
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.
- Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes.
- Add the butter, clip on a candy thermometer, and bring the mix to 230 degrees F, about 1 - 2 minutes.
- When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
- Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mix is cool enough to handle, about 10 to 15 minutes.
- Divide the dough into three equal pieces. Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
- Add two drops of orange to the second piece and knead until the color is consistent throughout.
- Leave the third piece white. Roll each piece of dough into a strand, about 18 inches long. Cut each strand in half.
- Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and an orange piece. Lay the strands side by side and press them together using your fingers.
- Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
- Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper, or pizza cutter to slice the dough into small pieces.
- Repeat the process with the remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
- Enjoy! :).