Line countertop with a large silicone baking mat.

In a mixing bowl, whisk together the confectioner’s sugar, milk powder, and fine sea salt. Set aside.

In a large saucepan or stock pot, combine the granulated sugar, liquid glucose, and butter. Stir until sugar dissolves, then stop stirring.

Cook over medium heat, without stirring, until mixture reaches 240° F on a candy thermometer, about 2 minutes.

Remove from heat and stir in the peppermint oil.

With a heat-resistant spoon or silicone spatula, stir in the dry ingredients until fully incorporated.

Pour mixture out onto prepared silicone mat.

Allow to cool for 3-5 minutes or until just cool enough to handle. Meanwhile, layer on your cotton gloves and rubber gloves.

Divide sugar into 3 portions. Tint 1 portion with red gel food coloring and 1 portion with green gel food coloring and knead to evenly distribute the color.

Roll two ropes of each color, each about 1/2-inch wide and 16-18 inches long. Smush the ropes together, creating two red-white-and-green-striped strips.

Use your fingertips to smooth the tops of the ropes, then flip them over so the smoother bottom sides become the top. With a bench scraper, cut the ropes into triangles, each about 1/2 inch at the widest part.

Allow to dry, uncovered, for 1 hour.

Store homemade candy corn in an airtight container, layered between sheets of parchment or wax paper, for up to 3 weeks.