Candy Corn

• 4 1/2 ounces confectioners' sugar (about 1 1/4 cups)
• 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
• 1/4 teaspoon kosher salt
• 3 1/2 ounces granulated sugar (about 1/2 cup)
• 3 3/4 ounces light corn syrup (about 1/3 cup)
• 2 1/2 tablespoons H20
• 2 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 2 or 3 drops each yellow and orange gel paste food coloring

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

sugar, milk, kosher salt, sugar, corn syrup, unsalted butter, vanilla, orange gel paste

Taken from www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe2.html (may not work)