Homemade Candy Corn

In a sauce pan, stir together the agave nectar or corn syrup, sugar, butter, and vanilla. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and boil 5 minutes longer, stirring occasionally. Remove from the heat.

In a separate bowl, whisk together the powdered sugar, corn starch, and salt.

Stir the dry ingredients into the wet ingredients. Let cool at least 20 minutes.

Knead the dough gently until smooth. If it begins sticking to everything, don’t add extra powdered sugar to the dough – simply work with the dough on wax paper. Divide the dough into 3 pieces. With rubber gloves on, knead several drops of yellow food coloring to one piece of the dough until the color is even. Repeat with the orange food coloring, kneading it into the second chunk of dough. Leave the third piece of dough uncolored.

Divide each color of dough in half again. Roll each piece into a long, thin rope. Line one rope of each color next to the others: yellow first, then orange, and then white. You’ll have two sets of the rope, in this color pattern. Flatten each with a rolling pin. Cut the ropes into small triangles – the size of candy corns. Some will be yellow-tipped and some will be white-tipped. Smooth out the edges with your fingers. Place in the refrigerator for about 15-20 minutes to firm up.