Candy Corn Recipe

Homemade Candy Cornyields aprox. 300 3/4-inch pieces
1 cup white sugar
2/3 cup corn syrup
5 tablespoons unsalted butter
1 tablespoon vanilla extract
2 1/4 cups powdered sugar
1/3 cup powdered milk
1/4 teaspoon kosher salt
10-40 drops red and yellow food coloring
Heat white sugar, corn syrup and butter in a sauce pan over low heat. Stir until all ingredients are dissolved. Turn heat to high until mixture comes to a boil. Once boiling, reduce heat to medium and let bubble (uncovered) for 5 minutes. Stir in vanilla extract and remove from heat. Allow to cool until warm to the touch. 15 minutes should do the trick.
In a large bowl sift powdered sugar, powdered milk and salt. Add cooled mixture from sauce pan and stir until you can no longer do so. It will be cool enough to work with your hands at this point (which we highly suggest, a spoon will get you nowhere) , work dough until all traces of powdered sugar have been absorbed. If there is some left in the bowl, it's not the end of the world.
Divide dough into 3 sections, make a dent in 2 pieces and add 20 drops of yellow food coloring to each. In one of those, add 9 drops of red food coloring to create orange. Mix each until colors are even throughout. You can wear gloves, but honestly, we didn't need them, just wash your hands well when finished with the entire activity.
To make candy corns, eyeball 1/8th of the dough from each piece. Roll each color into long "snakes" and press together. Cut with a bench scraper or knife and allow to cool and air dry. Trust us when we say you want to start small or else your kitchen will look like the snake pit from Raiders of the Lost Ark. As you're rolling out your dough, if it gets too long, no worries, just chop it off and throw it back in the pile and continue rolling remaining dough.
Once dry, keep your pieces in an airtight container.