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This candy always brings back memories of my childhood in mining country. It is so easy to make and you can choose if you want it chocolate coated or not.—Dean&Deluca Wichita Corporate Copywriter, Lisa Henshall, Wichita, Kansas
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 2 ounces equals 223 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 284 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Mine Run Candy in Taste of Home June/July 2009
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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
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 “honeycombâ€) 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.
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!!!
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.
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.
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