INGREDIENTS

INSTRUCTIONS

In a heavy 3-qt. saucepan stir together the sugar, milk, syrup and
salt until blended. Over medium heat, stirring constantly, cook until
mixture boils. Stir in dates. Stirring often, cook until the
temperature on a candy thermometer reaches 240 degrees or until a
small amount of the mixture dropped into very cold water forms a soft
ball that flattens on removal from the water. Remove from heat. Add
pecans. With a wooden spoon, beat until mixture completely loses its
gloss and almost holds its shape. Turn out onto a clean, cold, damp
towel. Shape into a 12x7-inch rectangle, using the towel to form it.
Roll up candy lengthwise in jellly roll fashion. Using the towel,
shape into a compact roll about 15 inches long and 1 1/2 inches in
diameter. Cut into 2 rolls; reshape. Wrap each roll tightly in saran,
then foil. Store in the refrigerator. To serve, cut in 1/4-inch thick
crosswise slices. Makes two 7-inch rolls. Posted to MC-Recipe Digest
V1 #1030 by " Liz Custer" <custer@dconn.com> on Jan 22, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3941
Calories From Fat: 1010
Total Fat: 120.5g
Cholesterol: 9.8mg
Sodium: 1280.3mg
Potassium: 1289.8mg
Carbohydrates: 743.7g
Fiber: 21g
Sugar: 719g
Protein: 20.6g