- 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
- 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).
- 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.
- 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.
Reviews for Mine Run Candy
"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."
"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."
"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 betterPlease email me if you will firstname.lastname@example.org"
"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!!!"
"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."