Mine Run Candy Recipe

Reviewed on Jan. 07, 2012 by WillsMama

I have made this recipe several times. The first time, I made it exactly as the recipe said and dipped it in chocolate. I found the candy to be slightly bitter, but I loved the texture. Ever since that first time, I have added essential oil to the base candy. Simply add 1/2 tsp - 1 tsp (depending how strong you want it to taste) essential oil of your choice when you add the baking soda and it cuts the bitterness of the candy & adds more flavor. My favorites are wintergreen & cherry. I do not dip it in chocolate, but you could always dip it in chocolate, if you choose a flavor that goes well with chocolate.

Reviewed on Dec. 23, 2010 by tsm5629

Turned out pretty good. Some pieces tasted better than others and next time I will use a 9 inch square pan to get thicker more even pieces.

Reviewed on Dec. 20, 2010 by lindawwells

I made it last night and broke it apart today.....I am not sure I like the taste...It tastes kind of bitter to me....Before I dip it in chocolate, I would like to know if the chocolate makes it taste better

Please email me  if you will     elvisrosco@yahoo.com

Reviewed on Feb. 16, 2010 by pattyl1513

Very good, alot like the Irish honey comb candy bars. A bit sticky on the teeth though.

Reviewed on Jan. 06, 2010 by HeatherHH

The only reason that this candy was at all enjoyable for my family was the milk chocolate coating. The thicker pieces of candy (i.e. more “honeycomb”) were not even a little enjoyable. I like the texture of the honeycomb and the coating, but didn’t enjoy the taste of the honeycomb itself. I will not be making this again.

Reviewed on Jan. 06, 2010 by pickbet5239

I wonder if this was originally made with molasses instead of dark corn syrup that the recipe calls for and why it lacked taste.

Reviewed on Jan. 06, 2010 by pickbet5239

It was easy to make, once I found the recipe online of all places. We buy magazines to get recipes, not to get directed to the internet. The candy had almost no flavor. My husband who will eat anything didn't go back for another piece. The recipe is in the garbage.

Reviewed on Oct. 08, 2009 by flam'nhotangel

Very tasty!

the one thing i hate is that Taste Of Home put mine run candy on a full page in their June/July issue, yet didn't have the recipe with it. :(

Tip: skip the vinegar and add 4 tsp baking soda.

Enjoy!!!

Reviewed on Sep. 17, 2009 by zygzwyf

One method is to put the uncoated candy on a baking rack and put the baking rack on a baking sheet. Pour the chocolate over the top and sides and allow to set. Once set, gently flip the candy over and pour over the remaining side.

Reviewed on Sep. 13, 2009 by Marilyn Y

My mother wants to make this candy to enter her club's candy contest. She'd like to know how to dip the pieces in the chocolate without leaving marks.

Mary from Wisconsin said she put the pieces in a bowl, poured chocolate over them, lifted them out with tongs, and then used melted chocolate on a spoon to cover the yellow candy that showed.

What do the rest of you use to dip the pieces in the chocolate so no marks are visible. My mother wants the candy to look good since it will be judged on both taste and appearance.

Thanks for your comments.

Reviewed on Aug. 30, 2009 by linoqueen

Janice -

Would you be kind enough to forward your recipe to me, or put it in a reply post?  That sounds more like the recipe I lost many years ago, and have been missing dearly!   

 Thank you so much!

Linoqueen

Reviewed on Aug. 25, 2009 by madmadammim

Another name for this is sponge candy. I got the recipe from a friend a few years ago. I wasn't told to line pan with foil so it really was a mess, but people really seem to like the flavor. It has a very unique smell & flavor, I haven't yet put my finger on what it is that it reminds me of.

Reviewed on Aug. 24, 2009 by 3434242424

I live in Florida and the humiditiy was not the problem.  I followed the recipe carefully and watched it and it burnt!  Won't waste my ingredients or time again.

Reviewed on Aug. 24, 2009 by blakeca

I also was put off by having to view the recipe online. I'm not an experienced candy maker, and I found it extremely easy to make. Evidently, it's called "Angel Food Candy" as well: http://www.tasteofhome.com/recipes/Angel-Food-Candy

Reviewed on Aug. 24, 2009 by hannahmaddux

I'd never heard of this candy until I moved to Canada 9 years ago. Here they call it a Crunchy bar, or Seafoam (without the chocolate coating) if it is made in the specialty candy stores. I, too, agree that Taste of Home magazine is nothing like it used to be and I am not renewing my subscription. I miss the pictures of the women who contributed the recipes, and I miss the "homey" feeling that the recipes gave me.

Reviewed on Aug. 20, 2009 by Anne Griffin

I also had the same problem as nancyiscooking. Also, I never get good results microwaving the chocolate chips. HELP

Reviewed on Aug. 18, 2009 by rickie1

I was so happy to see this. I used to eat a candy bar called Crunchy back in Canada. Unfortunatly, they dont sell it here in California. I can't wai to try this recipe.

Reviewed on Aug. 12, 2009 by nancyiscooking

I made this yesterday and while it tasted very good when I poured it in the pan to cool it was very thick. I also had trouble breaking it up because it was soo thick. It took forever for the candy thermometer to register hard crack stage, could I have overcooked it?

Reviewed on Aug. 04, 2009 by tonejak

I was so excited when I saw a picture of this candy in the June/July issue! I had to run to my computer and get the recipe right away! I remember this candy from my trips to Sears with my Dad many years ago when they used to have a candy counter. It was always one of my favorite treats, but I have been unable to find it. Thank you so much for sharing this recipe!!

Reviewed on Jul. 14, 2009 by zwiefs

Mine Run Candy

The candy turned out great. It was a huge hit at the family reunion and at work. Being that I made a double batch, I didn't allow enough time to dip all the pieces, so after dipping a few pieces, I decided to take a short cut and put 1/4 of the pieces in a bowl, covered them in some of the chocolate, using tongs to put them on wax paper, repeating this procedure over until the pieces were gone. After I was finished, I took melted chocolate on a spoon and covered any of the yellow candy that you could see. It went very fast. A few notes; I broke the pieces up small about the size of a teaspoon. Also I used three bags of chocolate chips on a double batch. All the crumbs at the end, I mixed with the leftover chocolate and dropped them by teaspoon on the wax paper.

A huge THANK YOU to Lisa Henshall for sharing this recipe.

Mary from Wisconsin

Reviewed on Jul. 12, 2009 by Angelizz10

I subscribe to two of your magazines. This one and the "Healthy" one. I too was a bit put off by having to go online and then print off this recipe to try. I didn't realize that I had a "Recipe Box" online! Live and learn. I just never thought of it, though I have boxes at three other cooking sites. One, I rely on primarily, because you can save recipes from ALL other sites in it. You should make yours that way. I enjoy both magazines from you. Angelizz10 from NC.

Reviewed on Jul. 03, 2009 by reneegorby

While it is nice to learn about the background of a recipe, which was fully described in the magazine, the recipe is the most important information needed. Having to access the recipe online is inconvenient.

Reviewed on Jul. 03, 2009 by partot

This is a very good-tasting candy... not overly hard, but it does stick to the teeth a bit... I will be making it again and again. The chocolate/shortening mixture was not adequate to cover all of the candy, at least for me... will double this next time... and it took awhile to set. The flavor of this candy is wonderful! I too was a bit unnerved that I had to attain the recipe online even though my magazine was in-hand, but I'm most pleased with the recipe.

Reviewed on Jun. 27, 2009 by dagny21

 I agree. Taste of Home used to be a great magazine. It was the only cooking magazine I subscribed to. Now I'm fairly disgusted with the magazine itself and only keep my subscription so that I can access the recipes online. Very sad. I wish they'd go backt o their old format.

  I took this issue of the magazine with me to the grocery store with me, saw this great candy and wanted to buy the ingredients to make it, only to find out I'd have to go back home first and get on the computer. What's the point of buying the magazine then!

Reviewed on Jun. 18, 2009 by GeorgeAnne

To get to hard crack without a candy thermometer, you need to test a small dab in cold water often.  My mother-in-law told me years ago to put water in a teacup to test with.  Always change water between tests.  The candy will actually make a cracking sound when you put the dab in the cold water.  Hard ball stage will form a hard dab, but won't "crack".

Reviewed on Jun. 17, 2009 by Rollean

This sounds a lot like my mom's peanut brittle. She never used a thermometer! Hard crack stage is when you put a dab in ice water and it gets hard like a lollipop.

Reviewed on Jun. 17, 2009 by vbenson

Has anyone made this candy? I've never cooked to hard rock stage before. Also, if you cook without a thermometer is it smart to try it?

Reviewed on Jun. 15, 2009 by Laurie Poach

I has a hard time to get to this recipe. It should be noted better how to get to the web sight. Thanks LP

Reviewed on Jun. 15, 2009 by VeryNiceGrandma

I agree. It is irritating to find out that we need to go online to get a recipe. What about the readers who do not have computer access? GrandmaT.

Reviewed on Jun. 15, 2009 by jdenne1

You should have the receipe in the magazine instead of online. I don't easy access to a computer to get these receipes.

Thank you.

Reviewed on Jun. 12, 2009 by mepyr

I also, am disappointed in your magazine, for choosing to put this recipe on-line. I purchase your pub. to be able to have immediate access to recipes. Please, please STOP this practice. Pat

Reviewed on Jun. 12, 2009 by Barbara Cleary

This sounds so good can't wait to make it. Thank you very much Barb

Reviewed on Jun. 12, 2009 by calypso

This recipe is a perfect example of how Taste of Home magazine is going downhill. The magazine was once the very best cooking/recipe magazine out there, when it did not have ads etc. Lately the magazine has gotten caught up with ads etc. For instance, This recipe was mentioned in a full page article on page 63 of the June/July 2009 edition of the magazine WITHOUT the recipe. Instead people were directed to find the recipe online. I am fortunate enough to have easy access to the internet, but it even annoyed me. If a cooking magazine deems a recipe important enought to have an entire article ABOUT the recipe, it should also include the recipe. What about people who buy the magazine but do not have internet access?

I have been a longtime subscriber of Taste of Home, but I am disgusted with the quality of the magazine lately, and therefore will not be renewing my subscription.

Reviewed on Jun. 07, 2009 by lois kay

I am originally from Galena, KS where Mine Run candy was made famous because of the Galena (lead) mining. My mother has told me the story of the Laura Main candy store in downtown Galena in the 30's and 40's when she was a kid. We have been making this every year at Christmas time for years! It is wonderful!

Reviewed on May. 27, 2009 by kaleinani

Janice-Is the rest of the recipe you use exactly like the one on TOH, except for deleting the vinegar and adding 4 tsp of sifted baking soda?

Reviewed on May. 25, 2009 by latrotter

This is one of my favorite candies to buy at specialty shops. This recipe is better than the store bought!!!!!

Reviewed on May. 25, 2009 by mjanice9916

We have been making this for over 40 years. We call it Sea Foam.We don't use any vinegar and we use 4 tsp. of sifted baking soda. It rises high and more honeycombed. Very airy.

janice9916

kaleinani, maybe it was too humid when you made it.

Reviewed on May. 23, 2009 by kaleinani

What did I do wrong? Turned out very, very sticky. Really did not harden like I thought it should.

Reviewed on May. 21, 2009 by bucks_fanatic

Oh my gosh! I make this every year for Christmas except we call it Sponge Candy! It is my FAVORITE!! :)

Reviewed on May. 20, 2009 by ephelan80

You're supposed to use the butter to butter the foil.

Reviewed on May. 20, 2009 by rdrakester

I believe it is for buttering the foil as the first line of instruction states

to do.

Reviewed on May. 20, 2009 by Shriley Craig

The receipe calls for 2 teasooons of butter, the instructions do not say what to do with the butter, ?

Reviewed on May. 20, 2009 by dragonfly.536

I love this candy--originally from NY and used to buy it there. Now I live in FlA and got the recipe, however, it is difficult to make with HUMIDITY. I have not found the secret to have it turn out down here...I have to relyon my friend in NY to make it for me...as mine falls.. I need to try it on a DRY day! ..but love the recipe!

Reviewed on May. 20, 2009 by jachtl

We LOVE this candy, we find it at Oliver's in Batavia, NY.

They call it "sponge candy".

thanks for the recipe as we can't get this in Vermont !

Jude Carpenter

Reviewed on May. 20, 2009 by Colies_Kitchen

My husband is from the midwest and this was always a tradition at Christmas time but they called it sponge candy. Now that my husband and I are married we still have this at Christmas time. It's perfect for a Houston Christmas. This recipe is the exact one his mother would make.