| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | Servings | |
INGREDIENTS
| -Nancy Speicher DPXX20A | ||
| 3 | c | Sugar |
| 1 | c | Evaporated milk |
| 3 | tb | Butter or margarine |
| 3 | tb | Light corn syrup |
| 1 | c | Dates; chopped |
| 1 | c | Pecans or walnuts; chopped |
| 1 | ts | Vanilla extract |
| 6 | oz | Semisweet chocolate pieces |
INSTRUCTIONS
1. In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup. cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves & mixutre comes to boiling; add dates. 2. Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball. 3. Remove from heat. Add nuts & vanilla. Beat until thick. Turn out on board; divide in half. Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate. 4. In top of double boiler, melt chocolate pieces over hot, not boiling, water. Remove from heat. 5. Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over. refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick. Makes 2 1/4 lbs. From McCalls Cookery No. 13 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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