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Every year around this time there’s always a concern about the status of
Hallowe’en candy.  Here’s a recipe for DIY candy corn from a free newsletter
I get from Tasting Table.
Mary in upstate NY
Candy Corn 

Recipe adapted from Field Guide to Candy
Yield: 80 pieces
Cook Time: 15 minutes 
INGREDIENTS
2½ cups confectioners' sugar
¼ cup powdered milk
¼ teaspoon salt
1 cup sugar
⅔ cup corn syrup
⅓ cup unsalted butter
1 teaspoon pure vanilla extract
Food coloring, as desired
DIRECTIONS 
1. In a bowl, combine the confectioners' sugar with the powdered milk and
salt and set aside.
2. In a saucepan, combine the sugar, corn syrup and butter. Bring the
mixture to a boil over high heat, stirring constantly. Reduce heat to medium
and cook for another 5 minutes, stirring occasionally. Remove from the heat
and stir in the vanilla extract. Stir in the powdered-milk mixture and let
the dough rest for a few minutes until it's cool enough to handle. 
3. Divide dough into 3 equal portions and place each in a separate bowl. Add
food coloring as desired, kneading each portion of dough until the coloring
is evenly distributed and the dough is smooth and stiff.
4. Roll each piece of dough into a rope about 1/2 inch thick. Place the
three ropes of dough next to each other to form a long rectangle. Use a
rolling pin to gently press them together.  
5. Using a sharp knife, cut the dough into triangles and place them on a
baking sheet. Let set for about 1 hour. Store in an airtight container in a
cool, dry place for up to 1 month.


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