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1
Place a Silicone baking mat on a large baking sheet.
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2
In a medium-sized bowl, whisk together confectioners' sugar, milk powder, and salt, set aside.
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3
In a small pot, mix together sugar, corn syrup, water, and butter. Place on high heat and stir with a Silicone spatula until everything has melted together and the sugar has dissolved.
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4
Attach a candy thermometer to the side of the pot. Boil the corn syrup mixture, without stirring, until it reaches 240u00b0 F, about 2 to 3 minutes. (In candy-making terms, this is the soft ball stage).
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5
Quickly remove from heat and mix in the vanilla extract. Be careful, as it may sputter a bit. Pour the syrup into the bowl with the confectioners' sugar and milk powder. Using your Silicone spatula, mix until everything is combined and the mixture forms into a ball.
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6
Dump the candy corn dough onto the prepared Silicone baking mat. Leave for 5 to 10 minutes, until cool enough to handle. Split the candy corn dough into three equal-sized pieces. Color one orange by adding a few drops of orange food color, and color the other piece yellow. Knead the food color into the candy corn dough until it is thoroughly mixed in.
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7
Remove about 2 tablespoons of each color candy corn and roll into thin strands (about the width of a pencil). Wrap the remaining pieces in plastic wrap and set aside.
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8
Stack the strips on top of one another starting with the white and followed by the orange and then the yellow. Press them together so they make one tri-colored strip.
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9
Using a small paring knife cut triangles out of the strip to form your candy corn. Continue with remaining mixture. Leave candy corn pieces on the Silicone baking mat until dry, about 2 hours. Keep in a sealed container in a cool, dry place.
