In a large bowl, whisk together the confectioners sugar, nonfat dry milk powder, and kosher salt; set aside.

In a heavy-bottomed 2-quart saucepan, combine the granulated sugar, light corn syrup, honey, and water.

Stir gently over medium heat until the sugar is dissolved, then insert a candy thermometer.

Continue to cook, without stirring, until the mixture reaches between 238°F and 240°F (soft ball stage), about 10-15 minutes.

Immediately remove the saucepan from the heat and stir in the softened unsalted butter and vanilla extract until fully incorporated.

Gradually add the reserved dry ingredient mixture to the hot syrup, stirring vigorously with a sturdy spatula or wooden spoon until a thick, cohesive dough forms.

Divide the warm dough into three equal portions.

Leave one portion white, then knead 2-3 drops of yellow gel paste food coloring into the second portion until the color is uniform.

Knead 2-3 drops of orange gel paste food coloring into the third portion until evenly colored.

Lightly dust your work surface with confectioners sugar, then roll each colored dough portion into a long, thin rope, about 1/2-inch thick.

Press the white, orange, and yellow ropes together lengthwise, then use a sharp knife or pizza cutter to cut small triangles from the combined rope to create the candy corn shape.

Allow the candy corn to cool completely and set on parchment paper or a silicone mat for at least 30 minutes before serving or storing.