Date-and-Nut Roll

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 and 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 and 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.

From McCalls Cookery No.