Halloween Candy Corn

Ingredients:

• 130 g powdered sugar (about 1 and 1/4 cups)
• 30 g of skim milk powder (about 6.5 tsp)
• 1/4 tsp coarse salt
• 100 g granulated sugar (about 0.5 cup)
• 90 g light corn syrup (about 1/3 cup)
• 2.5 tbsp. water
• 2 tbsp (30 g) unsalted butter at room temperature
• 0.5 tsp vanilla extract
• 2 or 3 drops each of orange and yellow food coloring gel paste

Preparation:

1. Place the powdered sugar, dry milk, and salt in a food processor. Pulse the mixture in the food processor using short pulses 4 or 5 times until smooth.
2. Combine granulated sugar, corn syrup, and water in a 2-quart saucepan. Place it over medium heat, cover, and cook for 4 minutes. Add the butter, insert a thermometer, and cook until the mixture reaches 230°F (110°C), about 1-2 minutes. Remove the saucepan from the heat and remove the thermometer.
3. Add vanilla and the dry mixture, then mix thoroughly with a spatula until smooth. Pour the mixture into a parchment-lined baking pan. Cool for 10-15 minutes, or until it's no longer sticky.
4. Divide the dough into three equal parts. Add 2-3 drops of yellow food coloring to one part and knead until the color is distributed. Add 2-3 drops of orange food coloring to the second part of the dough, then knead thoroughly. The third part should remain white.
5. Roll each piece of dough into a long strip, each approximately 45 cm long. Cut the resulting strips in half, and roll these halves into sausages 2 cm wide and 55 cm long.
6. Place three sausages of different colors next to each other (orange, yellow, then white) and press them together with your fingers. Cut into 10 cm long pieces. Then, using a ruler, press the pieces into large slices so that the orange part takes up most of the space and the white part frames the edge.
7. Cut each slice into individual candies using a knife, preferably a thin one, such as a pizza cutter. Place the candies on parchment paper and let them dry for 1 hour. Store the candies in an airtight container, placing parchment paper between each layer.