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Date and Nut Roll
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
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.
Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball.
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.
In top of double boiler, melt chocolate pieces over hot, not boiling, water. Remove from heat.
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.
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