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Mine Run Candy Recipe
Mine Run Candy Recipe photo by Taste of Home

Mine Run Candy Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min. + cooling
MAKES: 16 servings


  • 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

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.


  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.
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.
Originally published as Mine Run Candy in Taste of Home

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Reviewed Dec. 17, 2015

"I make this every Christmas and everyone loves it. One thing I learned to do is sift the baking soda because if lumps are in it you get pieces that are very bitter. The baking soda has to be spread as evenly as humanly possible in the seconds you have to stir it."

Reviewed Jan. 7, 2012

"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 Dec. 23, 2010

"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 Dec. 20, 2010

"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"

Reviewed Feb. 16, 2010

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

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