Directions

• Combine the confectioners sugar, dry milk and salt in a food processor.
• Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
• Combine the granulated sugar, corn syrup, honey and water in a 2 quart pot. Place over medium heat, cover and cook for 4 minutes.
• Add the butter, and bring the sugar syrup to 242°, about 2 to 4 minutes.
• Remove from heat.
• Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined.
• Pour onto a half sheet pan lined with a silicone baking mat or parchment paper.
• Cool for 20 minutes, until the mixture is cool enough to handle.
• Divide the dough into 3 equal pieces. Add 2 or 3 drops of red food coloring to one piece and knead until the color is worked throughout.
• Add 2 to 3 drops of the green to the second piece and knead until the color is worked throughout.
• Leave the third piece white.
• Cut each color of dough into thirds.
• Roll each piece of dough into a strand about 22 inches long. Lay the strands side by side (green, red, then white) and press them together using your fingers. Cut off the uneven ends, then using a bench scraper or ruler, press each piece into a wedge, keeping the green section wide and making the white part come to a tip.
• Use a bench scraper, pizza cutter or knife, to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry. At least 2 hours. Store in an airtight container with parchment between each layer.