Recipe courtesy of the now-closed Boule patisserie in Los Angeles.
- 2 1/2 cups confectioners' sugar
- 1/3 cup non-fat milk powder
- 1/4 tsp. sea salt
- 1 cup sugar
- 2/3 cup light corn syrup
- 5 tbsp. unsalted butter
- 1 tsp. pure vanilla extract
- Red and yellow food coloring
Sift the confectioners' sugar, milk powder, and salt into a medium bowl. In a heavy large saucepan, bring the sugar, corn syrup, butter, and vanilla to boil over medium-high, stirring until the sugar dissolves. Boil until the the mixture bubbles thickly and reaches 235° on an instant-read thermometer, about 3 minutes. Remove from heat. Carefully add the confectioners' sugar mixture to the pan; stir to combine. Let the mixture stand until warm to the touch, 5 to 10 minutes.
Divide the dough into 3 equal pieces; place each piece in small bowl. Knead one of the dough pieces until smooth. Add several drops of yellow food coloring to another piece of dough. Using plastic gloves to protect your hands, knead the food coloring into the dough until the dough is smooth and the color is even. Repeat using red and yellow food coloring (to make orange) with the last piece of dough. Break off about a tablespoon-size piece from each color of dough. Using your palms, roll each piece into a thin rope (don't roll too thin or the dough will break). Push three ropes together to form a long rectangle. Using a knife, cut the ropes into triangles. Store at room temperature in an airtight container, separating layers with pieces of waxed paper to prevent sticking.
If using a plastic or silicone candy mold (a small skeleton shape works great!), press the warm dough into the mold. Let cool to room temperature (or freeze, if you need your candy NOW). Pop the candy out of the mold, whacking the mold on the counter if needed.