Candy Corn

- Combine the confectioners sugar, dry milk and salt in a food processor.

- Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.

- Combine the granulated sugar, corn syrup, honey and water in a 2 quart pot. Place over medium heat, cover and cook for 4 minutes.

- Add the butter, and bring the sugar syrup to 242° F, about 2 to 4 minutes.

- Remove from heat.

- Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined.

- Pour onto a half sheet pan lined with a silicone baking mat or parchment paper.

- Cool for 20 minutes, until the mixture is cool enough to handle.

- Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is worked throughout.

- Add 2 to 3 drops of the orange food coloring to the second piece and knead until the color is worked throughout.

- Leave the third piece white.

- Cut each color of dough into thirds.

- Roll each piece of dough into a strand about 22 inches long. Lay the strands side by side (yellow, orange, then white) and press them together using your fingers. Cut off the uneven ends, then using a bench scraper or ruler, press each piece into a wedge, keeping the yellow section wide and making the white part come to a tip.

- Use a bench scraper, pizza cutter or knife, to cut each wedge into individual candies.

- Lay the candies on a piece of parchment until dry. At least 2 hours.

- Store in an airtight container with parchment between each layer.