1 ¼ cups confectioners’ sugar
6 ½ teaspoons non-fat dry milk
¼ teaspoon Kosher salt
½ cup granulated sugar
1/3 cup light corn syrup
1 ½ tablespoons water
3-4 tablespoons Canna butter (room temperature)
½ teaspoon canilla extract
2 or 3 drops: tellow and orange gel paste food coloring
Combine confectioners’ sugar, dry milk, and salt until the
mixture is completely smooth. Set aside.
In a sauce pan over medium heat combine granulated sugar, corn syrup, and water in a sauce pan over a medium heat for four minutes or until fully mixed. Add Canna butter and mix for two minutes. The temperature needs to bcome to 230 degrees F. Remove from heat.
Bring over dry milk mixture. Add vanilla while constantly stirring. Now pour mixture onto a sheet pan that has been previously lined with parchment paper. Mixture must cool for 15 minutes before you can work with it
Once cool, divide dough into three equal pieces. Add yellow coloring to one piece and knead desired color brightness. Repeate with orange coloring. The third piece remains white.
Roll each piece of dough into a strand 18 inches long. Cut each strand in half and roll each piece into a strand about ½ inches thick.
Lay these strands side by side in the order of orange, yellow, and then white. Press them together with your fingers and cut them into 4 inch pieces. Use a ruler to press each piece into a wedge keeping the orange side thicker and the white side to a tip. You can also use a pizza slicer. Now just lay Canna Candy corn on parchment paper and sit for at least one hour.
Note: To store, lay flat in an air tight container with a sheet of parchment paper between layers as they tend to stick to each other.