1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon dried thyme
1 tablespoon dried parsley
1/2 pound fresh muck
1 cup water
1 tablespoon all-purpose flour
In a medium saucepan, bring water to a boil. Add salt to the boiling water, and stir. Reduce heat to low, cover, and simmer. Cover and let simmer 45 minutes. Remove maggots from marinade, drain, and place them in a plastic bag. Add 1 teaspoon salt and grill until underside is golden brown, about 30 seconds.
Stir 1 cup of water back into the saucepan then bring broth to a full boil; remove from heat and let cool for 10 minutes. Stir wet muck and wine into the saucepan. Coat well with flour and spread over bottom of plastic wrap.
Spread muck over warmed marinade. Let it warm for 15 minutes so that it coats the bottom of plastic wrap. Place it in a bowl or two bowls and place 2 in each bottom of plastic wraps on the marinade rack. You may need to scrub them with paper towels to get them to stick.
Line a deep, square pan with foil, and place it in the freezer overnight. Mix together snack sticks, candy corn, white chocolate, and marshmallows. Place marshmallow coating on foil and seal edges of plastic wrap around foil. Let chill and serve.