NEXT RECIPE >

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

Mine Run Candy Recipe

Read Reviews
4 45 16
Publisher Photo
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

Ingredients

  • 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 ounce-weight: 223 calories, 7g fat (3g saturated fat), 5mg cholesterol, 284mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 2g protein

Directions

  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


Reviews for Mine Run Candy

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
bonhuse
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."

MY REVIEW
WillsMama
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."

MY REVIEW
tsm5629
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."

MY REVIEW
lindawwells
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     elvisrosco@yahoo.com"

MY REVIEW
pattyl1513
Reviewed Feb. 16, 2010

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

MY REVIEW
HeatherHH
Reviewed Jan. 6, 2010

"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."

MY REVIEW
pickbet5239
Reviewed Jan. 6, 2010

"I wonder if this was originally made with molasses instead of dark corn syrup that the recipe calls for and why it lacked taste."

MY REVIEW
pickbet5239
Reviewed Jan. 6, 2010

"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."

MY REVIEW
flam'nhotangel
Reviewed Oct. 8, 2009

"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 REVIEW
zygzwyf
Reviewed Sep. 17, 2009

"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."

Loading Image