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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Candy's Corn   
    Categories: Candy, Snacks   
         Yield: 6 dozen   
      
     4 1/2 oz Powdered sugar   
       1/2 oz Nonfat dry milk   
       1/4 ts Kosher salt   
     3 1/2 oz Granulated sugar   
     3 3/4 oz Light corn syrup   
     2 1/2 tb Water   
         2 tb Unsalted butter; room temp   
       1/2 ts Vanilla extract   
         3    Drops (ea) yellow & orange   
              - gel paste food coloring   
      
     Recipe courtesy of Alton Brown   
      
     Combine the powdered sugar, dry milk and salt in the   
     bowl of a food processor. Pulse 4 to 5 times until the   
     mixture is smooth and well combined. Set aside. Combine   
     the sugar, corn syrup and water in a 2-quart pot. Put   
     over medium heat, cover and cook for 4 minutes. Add the   
     butter, clip on a candy thermometer, and bring the   
     mixture to 230oF/110oC, about 1 to 2 minutes.    
      
     When the sugar syrup reaches 230oF/110oC, take the pot   
     off the heat and remove the thermometer. Add the vanilla   
     and the dry mixture, stirring continuously with a   
     silicone spatula until well combined. Pour onto a half   
     sheet pan lined with a silicone baking mat. Cool until   
     the mixture is cool enough to handle, about 10 to 15   
     minutes.    
      
     Divide the dough into 3 equal pieces. Add 2 drops of   
     yellow food coloring to 1 piece and knead the dough   
     until the color is consistent throughout. Add 2 drops of   
     orange to the second piece, and knead until the color is   
     consistent throughout. Leave the third piece white. Roll   
     each piece of dough into a strand, about 18" long.   
      
     Cut each strand in half. Roll 1 of the white pieces into   
     a strand that is about 1/2" thick and about 22" long.   
     Repeat with a yellow piece and orange piece. Lay the   
     strands side by side and press them together using your   
     fingers. Cut the strand into 4-inch pieces. Lay the   
     strands, 1 at a time, onto the silicone mat and press   
     into a wedge shape, like a triangle.    
      
     Use a wire butter slicer to cut the candies into pieces.   
     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. Repeat the procedure with remaining   
     dough. Lay the finished pieces on a piece of parchment   
     or waxed paper to dry for 1 hour. Store in an airtight   
     container with parchment paper between each layer.   
      
     RECIPE FROM: https://www.foodnetwork.com   
      
     Uncle Dirty Dave's Archives   
      
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