INGREDIENTS

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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