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Mine Run Candy

This candy always brings back memories of my childhood in mining country. It is so easy to make, and you can choose whether you want it chocolate coated or not. —Lisa Henshall, Wichita, Kansas
  • Total Time
    Prep: 20 min. Cook: 20 min. + cooling
  • Makes
    2 pounds


  • 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 13x9-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 into the chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts
2 ounce-weight: 223 calories, 7g fat (3g saturated fat), 5mg cholesterol, 284mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 2g protein.

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  • pjvonstrohe
    May 19, 2020

    I LOVE this candy. I believe it will become a Christmas regular. I like it best without the chocolate. I used 3/4 cup of light corn syrup and 1/4 cup molasses because I didn't have dark syrup. I think the molasses gave it a great taste. Thanks for the recipe.

  • bonhuse
    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.

  • WillsMama
    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.

  • snbobick
    Dec 10, 2011

    No comment left

  • tsm5629
    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.

  • lindawwells
    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     [email protected]

  • pattyl1513
    Feb 16, 2010

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

  • HeatherHH
    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.

  • pickbet5239
    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.

  • pickbet5239
    Jan 6, 2010

    It was easy to make, The candy had almost no flavor. My husband who will eat anything didn't go back for another piece.