Homemade Candy Corn with Honey

Directions

1. Place the powdered sugar, dry milk powder, and salt in a food processor bowl (or blender). Pulse for about 30 seconds until the milk powder is finely ground and everything is combined. Set aside.
2. In a heavy-bottomed saucepan, stir together the sugar, corn syrup, honey, and water. Bring to a simmer and let cook undisturbed for 4 minutes.
3. Attach a candy thermometer to the saucepan, making sure the bulb does not touch the pan bottom. Add the butter and stir until melted. Continue cooking until the mixture reaches between 235°F and 240°F, then take it off the heat.
4. Using a silicone spatula, stir in the vanilla and the reserved dry mixture until fully incorporated. Pour the dough onto a baking sheet lined with a Silpat or parchment paper. Let it cool for about 15 minutes until it's cool enough to touch.
5. Divide the dough into three equal portions. To each portion, add 2–3 drops of gel food coloring in your chosen colors. Knead each piece until the color is evenly distributed.
6. Split each colored dough piece in half. Take one portion of each color and roll them into thin ropes about 1/2-inch thick and 2 feet long. Place the three ropes side by side in your chosen color order and gently press them together vertically with your fingertips, keeping the middle color distinct. With the palm of your hand, firmly rub the top surface to flatten it and create a shiny appearance. Flip the strip over and repeat on the other side until it is smooth. Repeat this process with the remaining three rope halves.
7. Use a bench scraper or a sharp knife to cut each strip into small triangular pieces. Make cuts by alternating the tip left and right to form triangles. Continue slicing until all pieces are cut.
8. Let the candy corn cool completely. Store in an airtight container in single layers separated by parchment paper; they will keep for up to 10 days. Enjoy!