Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Nancy Speicher DPXX20A
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 t 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 & mixture comes to boiling; add dates.
Cook, stirring occasionally, until candy thermometer registers
238 F, 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.
