Preparation Steps

• In a small mixing bowl, stir together the powdered sugar, powdered milk, and salt until well combined. Set aside.
• In a medium saucepan over medium heat, combine the white sugar, light corn syrup, and softened butter. Stir constantly and bring to a boil.
• Boil for 3-5 minutes, stirring continuously with a rubber spatula, until a candy thermometer reads 350-360°F. Avoid browning — the mixture should stay pale and begin to thicken.
• Remove from heat immediately once temperature is reached. Quickly add the powdered sugar mixture and stir with a rubber spatula for 4-5 minutes until fully incorporated and thick.
• Let the mixture rest in the pot for 5 minutes, stirring occasionally until thick enough to hold its shape but still pliable. The peaks should dissolve slowly.
• Pour the hot mixture onto a Silpat baking mat. Allow it to sit for 1-2 minutes before handling.
• Use a sharp knife to divide the mixture into 3 equal sections. Work quickly before it begins to cool.
• For the orange portion: Add 2 drops red and 2 drops yellow food coloring to one section. Use the back of a spoon to fold and mix for 3 minutes until uniform.
• For the yellow portion: Add 2-3 drops yellow food coloring to another section. Fold and mix thoroughly, about 2-3 minutes.
• Leave the third portion uncolored (white). Roll each colored section (including white) into thin logs about 0.25-0.5 inches in diameter using your hands.
• Arrange one white, one orange, and one yellow log side-by-side on the Silpat (white at bottom, orange in middle, yellow on top). Gently pinch them together along their lengths.
• Roll over the layered logs with a rolling pin to smooth and compress the layers together. Then, press your fingers down along the white side to create a wedge shape resembling candy corn.
• Repeat with remaining mixture to create as many logs as possible. Allow all logs to cool at room temperature until firm, about 60 minutes.
• Using a sharp knife, cut the logs at 45-degree angles in a zig-zag pattern to create individual candy corn shapes.
• Gently separate each piece. They should not be sticky. If sticky, let cool longer.
• Place candy corn on a baking sheet (or transfer Silpat to one) and let sit uncovered overnight to firm up and harden completely.