Preparation

1. Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover with plastic wrap, and refrigerate until the yogurt has released 59 ml (¼ cup) of liquid, about 2 hours.

2. Place the jalapenos, garlic, sugar, and salt in a food processor, and process until the chiles are finely chopped. Stop to scrape the sides of the bowl as needed. Add the drained yogurt whey and pulse to combine.

3. Transfer the mixture to a 1 liter (1 quart) glass jar and cover with a kitchen towel or triple layer of cheesecloth. Secure the towel with a rubber band. Let the chile mixture sit at room temperature to ferment until bubbles have formed in the mixture and the chile mixture has risen and then fallen (indicating that fermentation has slowed down), around 12 to 16 days.

4. Transfer the chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1 to 3 minutes. Transfer to a medium-mesh strainer set over a medium saucepan. Strain the chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.

5. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.

Preparation

1. Sift the confectioners’ sugar, dry milk, and salt into a medium bowl. Set aside. Line a baking sheet with parchment paper.

2. Combine the granulated sugar, honey, and butter in a medium saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring the mixture to a boil, and continue to cook without stirring until the syrup registers 110° C (230° F) on a candy thermometer, 1 to 2 minutes. The mixture will be pale and frothy.

3. Remove the saucepan from the heat. Whisk in the vanilla and the reserved confectioners’ sugar mixture. Continue to whisk until the mixture is combined and smooth. Pour the mixture onto the prepared baking sheet and let rest until it is cool enough to handle, about 10 to 15 minutes.

4. Using a bench scraper or a knife, divide the dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if desired. Add 7-10 drops of orange food coloring (or 7 drops of yellow and 4 drops of red coloring) to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if desired. Leave the third batch white.

5. On another piece of parchment paper, roll each piece of dough into a snake about 45 cm (18 inches) long. Cut each snake in half and roll until each snake is 1.27 cm (1/2 inch) thick.

6. Lay three snakes side by side in the following order: orange, yellow, and white. Press the snakes together firmly with your fingers and cut into sections about 10 cm (4 inches) long. Repeat the process with the remaining snakes.

7. Spray a bench scraper or pancake spatula with non-stick cooking spray and use it to press each 10 cm (4-inch) section into a wedge; the orange section should be the widest point and the white section should come to a tip. Repeat with remaining 10 cm (4-inch) sections.

8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual .6 cm (1/4-inch) candies. Lay the candies out on the parchment-lined cookie sheet, and let air-dry overnight. Store in an airtight container between layers of parchment paper for up to a week.