Mine Run Candy

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My husband is from the midwest and this was always a tradition at Christmas time but they called it sponge candy. Now that my husband and I are married we still have this at Christmas time. It's perfect for a Houston Christmas. This recipe is the exact one his mother would make.

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

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!

The receipe calls for 2 teasooons of butter, the instructions do not say what to do with the butter, ?

I believe it is for buttering the foil as the first line of instruction states

to do.

You're supposed to use the butter to butter the foil.

Oh my gosh! I make this every year for Christmas except we call it Sponge Candy! It is my FAVORITE!! :)

What did I do wrong? Turned out very, very sticky. Really did not harden like I thought it should.

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.

janice9916

kaleinani, maybe it was too humid when you made it.

This is one of my favorite candies to buy at specialty shops. This recipe is better than the store bought!!!!!

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?

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!

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.

This sounds so good can't wait to make it. Thank you very much Barb