1. Now it is time to roll out the candy corn. If you have a very long countertop or workstation you can do it all at once, but if you are pressed for space you might find it easier to divide your fondant balls in half and assemble the candy corn in two batches. On your powdered sugar-coated workstation, begin to roll the yellow fondant ball into a long worm shape, using your palms to roll it into a very long, thin cylinder. The exact size will depend on your preference for the size of your candy corn, but I recommend keeping it around 1/4 to 1/3 of an inch thick. Try to keep it the same size along the length of the fondant strip, but some minor variation is fine. Once the yellow worm is rolled out, repeat the process with the orange and the white strips, placing them next to each other when completed. When you finish you should have three long cylinders of yellow, orange, and white fondant, each approximately the same length and width.
2. Check the texture of your strips: if your fondant is slightly sticky, you should be able to press the strips together to create one unified fondant strip with three colors. If they are well-dusted with powdered sugar, they might not stick. If this is the case, you can wet a pastry brush and lightly run it along the sides of the strips, and the water will cause them to fuse together.
