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1
Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
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2
Pulse 4 to 5 times until the mixture is smooth and well combined.
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3
Set aside.
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4
Combine the sugar, corn syrup and water in a 2-quart pot.
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5
Put 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 mix to 230 degrees F, about 1 - 2 minutes.
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7
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
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8
Add the vanilla and the dry mixture, stirring 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.
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10
Cool until the mix is cool enough to handle, about 10 to 15 minutes.
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11
Divide the dough into three equal pieces.
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12
Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
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13
Add two 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.
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17
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
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18
Repeat with a yellow piece and an orange piece.
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19
Lay the strands side by side and press them together using your fingers.
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20
Cut the strand into 4-inch pieces.
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21
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
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22
Use a wire butter slicer to cut the candies into pieces.
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23
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.
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24
Repeat the process with the remaining dough.
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25
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
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26
Store in an airtight container with parchment paper between each layer.
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27
Enjoy!
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28
:).
