1 cup and 2 tablespoons Powdered Sugar
2 1/2 tablespoons Nonfat Dried Milk
1/2 teaspoon Kosher Salt
1/2 cup Sugar
1/3 cup Light Corn Syrup
1 tablespoon Honey
2 tablespoons Butter, unsalted
1 tablespoon Water
2 1/2 teaspoons Vanilla Extract
Red and Yellow Food Coloring
Mix the powdered sugar, nonfat dried milk, and kosher salt together in a bowl. Sift together through a sieve to remove any clumps and ensure it is well mixed.
Combine the sugar, light corn syrup, honey, and water in a heavy bottomed, 2-quart sauce pot. Place over medium heat and cook for 4 minutes stirring to dissolve the sugar. Add the butter, and clip on a candy thermometer. Stop stirring, bring the sugar syrup to 230 to 245 degrees Fahrenheit. This will only take about 1 to 2 minutes. Remove from the heat.
Add the vanilla and the dry mixture and stir continuously with a non-stick spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or wax paper. Cool for 10 or until the mixture is cool enough to handle. Do not let the candy cool too long or you will not be able to roll it out.
Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of red and 2 drops of yellow orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
Divide each other the colors into 3 more pieces each (3 white, 3 orange, 3 yellow). Working in batches, roll each piece of dough into a strand about 1/4” thick.
Make three pairings each containing all the colors. Work with each batch separately. Lay the strands next to one another and pinch them together using your fingers (orange, yellow, white). Using a rolling pin, roll over the strands to flatten them and further pinch them together. Using a knife, pizza cutter, or bench scraper, start cutting small triangles into the flattened strands to make the individual candies. If your candy gets too hard to work work with, try heating it gently in the microwave, 5-10 seconds at a time until it is pliable enough to pinch together and roll out.
Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container when not eating.
Photographed by Alli Shepherd.