Mine Run Candy Recipe
- 2 teaspoons butter
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon vinegar
- 1 tablespoon baking soda
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 tablespoon shortening
- 1. Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
- 2. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
- 3. In a microwave, melt chips and shortening; stir until smooth. Dip candies in the chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2 pounds.
2 ounce-weight: 223 calories, 7g fat (3g saturated fat), 5mg cholesterol, 284mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 2g protein.
Reviews for Mine Run Candy
"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."
"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."
"Very good, alot like the Irish honey comb candy bars. A bit sticky on the teeth though."
"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."
"I wonder if this was originally made with molasses instead of dark corn syrup that the recipe calls for and why it lacked taste."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."
"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!!!"
"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."
"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"
"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."
"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."
"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"
"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. "
"I also had the same problem as nancyiscooking. Also, I never get good results microwaving the chocolate chips. HELP"
"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."
"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?"
"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!!"
"Mine Run CandyThe 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"
"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."
"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."
"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."
" 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! "
"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"."
"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."
"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?"
"I has a hard time to get to this recipe. It should be noted better how to get to the web sight. Thanks LP"
"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."
"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."
"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"
"This sounds so good can't wait to make it. Thank you very much Barb"
"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."
"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!"
"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?"
"This is one of my favorite candies to buy at specialty shops. This recipe is better than the store bought!!!!!"
"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.janice9916kaleinani, maybe it was too humid when you made it."
"What did I do wrong? Turned out very, very sticky. Really did not harden like I thought it should."
"Oh my gosh! I make this every year for Christmas except we call it Sponge Candy! It is my FAVORITE!! :)"
"You're supposed to use the butter to butter the foil."
"The receipe calls for 2 teasooons of butter, the instructions do not say what to do with the butter, ?"
"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!"
"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"