Date-and-nut Roll
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | Servings | |
INGREDIENTS
| Nancy Speicher DPXX20A | ||
| 3 | c | Sugar |
| 1 | c | Evaporated milk |
| 3 | T | Butter or margarine |
| 3 | T | Light corn syrup |
| 1 | c | Dates, chopped |
| 1 | c | Pecans or walnuts, chopped |
| 1 | t | Vanilla extract |
| 6 | oz | Semisweet chocolate pieces |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 4477
Calories From Fat: 881
Total Fat: 104.9g
Cholesterol: 78.2mg
Sodium: 604.4mg
Potassium: 1959.4mg
Carbohydrates: 918.1g
Fiber: 24.3g
Sugar: 788.1g
Protein: 28.8g