Ingredients Jump to Instructions ↓

  1. -Nancy Speicher DPXX20A

  2. 3 c Sugar

  3. 1 c Evaporated milk

  4. 3 tb Butter or margarine

  5. 3 tb Light corn syrup

  6. 1 c Dates; chopped

  7. 1 c Pecans or walnuts; chopped

  8. 1 ts Vanilla extract

  9. 6 oz Semisweet chocolate pieces

Instructions Jump to Ingredients ↑

  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 and 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 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.

  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.

  6. From McCalls Cookery No.


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