Candy Corn is popular in the US at Halloween, but most of the British people I asked had never heard of it. I think I've only come across it because I've been to the States in September a couple of times and the shops are full of candy corn in the run up to Halloween. Candy Corn looks like mini ears of corn and is orange and yellow coloured, made from corn syrup.
My boyfriend's mum went to America in September and brought me back a huge haul of candy and chocolates, including these candy corn M&Ms and a giant packet of candy corn marshmallows. I wanted to use them in baking and one good way to use marshmallows that sprang to mind is rocky road. Normally rocky road uses broken biscuits but I decided the hard candy casing of the M&Ms would give a similar crunch. I used milk chocolate for this as that was all I had, but it was very sweet so I would recommend using plain chocolate instead.
I based my recipe on Nigella's Rocky Road.
125g butter, softened
300g plain chocolate
3 tbsp. golden syrup
200g candy corn M&Ms, or similar, or broken up biscuits
Melt the butter and chocolate in a small pan then stir in the golden syrup and heat gently. Remove about half a cup of the mixture and set aside.
Stir in the M&Ms or biscuits and the marshmallows - chopped with scissors if large.
Line a 9 inch square tin with baking paper and pour in the chocolate mixture. Pour the reserved chocolate mixture over the top and spread roughly.
Chill in the fridge until set which will take at least two hours. When set, slice into squares.
My boyfriend was a very big fan of this but as mentioned I used milk chocolate and found it too sweet to eat more than a tiny bit at a time, which was probably a good thing!
I am sending this to Cook Blog Share, hosted by Lucy at SuperGoldenBakes, to share this recipe with other bloggers.
I am also sharing this with Let's Cook for Halloween, hosted by Simply Food.
I think these also fit the theme of comfort food, so I'm sending these to the Biscuit Barrel challenge, hosted by Laura at I'd Much Rather Bake Than.
Halloween is the theme for We Should Cocoa, so I am sending this to Hannah at Honey and Dough, who is hosting the challenge on behalf of Choclette at Chocolate Log Blog.