Miners Candy Recipes

MINE RUN CANDY

Steps:

• 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.

30 EASY HOMEMADE CANDIES (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a homemade candy in 30 minutes or less!

MINER'S CANDY

Steps:

• Heavily butter a 9" x 13" pan.
• In a large, heavy kettle, add the sugar, dark corn syrup and vinegar.
• Stir just to mix ingredients.
• Place kettle over medium heat.
• DO NOT STIR!
• Boil mixture until it reaches 300 degrees on a candy thermometer.
• Remove from heat.
• Stir in the baking soda. Mixture will fizz!
• Mix baking soda in well and pour into the prepared pan.
• DO NOT TRY TO SPREAD MIXTURE.
• Trying to spread it will break the foam, just plop it in the pan.
• Cool and break into pieces.
• Melt chocolate chips in top of double boiler (a bowl placed in a pan of simmering water works fine as does the microwave).
• Dip candy in chocolate sit on wire rack (or if like me, you don't have one, set it on waxed paper).

MINERS DAWN

Steps:

• In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy. Allow them to cool completely in the refrigerator. Once they are cooled completely, roughly chop them into cubes.
• To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter. Add the chopped potatoes along with the rest of the ingredients. Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.
• To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.

MINE RUN CANDY

Steps:

• 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.
• 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.

EASY BUTTER FINGERS CANDY

Steps:

• Line a 9x13-inch pan with parchment paper.
• Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
• Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
• Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

CANDY COAL

Steps:

• Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
• Bring sugar, 3/4 cup water, and corn syrup to a boil in a medium saucepan over medium high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. Remove from heat.
• Carefully add food coloring, extract, and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes. Pour into prepared pan, and let cool completely. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. Crush with a kitchen mallet into chunks.