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

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