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