Mine Run Candy

I also, am disappointed in your magazine, for choosing to put this recipe on-line. I purchase your pub. to be able to have immediate access to recipes. Please, please STOP this practice. Pat

You should have the receipe in the magazine instead of online. I don't easy access to a computer to get these receipes.

Thank you.

I agree. It is irritating to find out that we need to go online to get a recipe. What about the readers who do not have computer access? GrandmaT.

I has a hard time to get to this recipe. It should be noted better how to get to the web sight. Thanks LP

Has anyone made this candy? I've never cooked to hard rock stage before. Also, if you cook without a thermometer is it smart to try it?

This sounds a lot like my mom's peanut brittle. She never used a thermometer! Hard crack stage is when you put a dab in ice water and it gets hard like a lollipop.

To get to hard crack without a candy thermometer, you need to test a small dab in cold water often.  My mother-in-law told me years ago to put water in a teacup to test with.  Always change water between tests.  The candy will actually make a cracking sound when you put the dab in the cold water.  Hard ball stage will form a hard dab, but won't "crack".

 I agree. Taste of Home used to be a great magazine. It was the only cooking magazine I subscribed to. Now I'm fairly disgusted with the magazine itself and only keep my subscription so that I can access the recipes online. Very sad. I wish they'd go backt o their old format.

  I took this issue of the magazine with me to the grocery store with me, saw this great candy and wanted to buy the ingredients to make it, only to find out I'd have to go back home first and get on the computer. What's the point of buying the magazine then!

This is a very good-tasting candy... not overly hard, but it does stick to the teeth a bit... I will be making it again and again. The chocolate/shortening mixture was not adequate to cover all of the candy, at least for me... will double this next time... and it took awhile to set. The flavor of this candy is wonderful! I too was a bit unnerved that I had to attain the recipe online even though my magazine was in-hand, but I'm most pleased with the recipe.

While it is nice to learn about the background of a recipe, which was fully described in the magazine, the recipe is the most important information needed. Having to access the recipe online is inconvenient.

I subscribe to two of your magazines. This one and the "Healthy" one. I too was a bit put off by having to go online and then print off this recipe to try. I didn't realize that I had a "Recipe Box" online! Live and learn. I just never thought of it, though I have boxes at three other cooking sites. One, I rely on primarily, because you can save recipes from ALL other sites in it. You should make yours that way. I enjoy both magazines from you. Angelizz10 from NC.

Mine Run Candy

The candy turned out great. It was a huge hit at the family reunion and at work. Being that I made a double batch, I didn't allow enough time to dip all the pieces, so after dipping a few pieces, I decided to take a short cut and put 1/4 of the pieces in a bowl, covered them in some of the chocolate, using tongs to put them on wax paper, repeating this procedure over until the pieces were gone. After I was finished, I took melted chocolate on a spoon and covered any of the yellow candy that you could see. It went very fast. A few notes; I broke the pieces up small about the size of a teaspoon. Also I used three bags of chocolate chips on a double batch. All the crumbs at the end, I mixed with the leftover chocolate and dropped them by teaspoon on the wax paper.

A huge THANK YOU to Lisa Henshall for sharing this recipe.

Mary from Wisconsin

I was so excited when I saw a picture of this candy in the June/July issue! I had to run to my computer and get the recipe right away! I remember this candy from my trips to Sears with my Dad many years ago when they used to have a candy counter. It was always one of my favorite treats, but I have been unable to find it. Thank you so much for sharing this recipe!!

I made this yesterday and while it tasted very good when I poured it in the pan to cool it was very thick. I also had trouble breaking it up because it was soo thick. It took forever for the candy thermometer to register hard crack stage, could I have overcooked it?

I was so happy to see this. I used to eat a candy bar called Crunchy back in Canada. Unfortunatly, they dont sell it here in California. I can't wai to try this recipe.