Date-and-nut roll

Yield: 1 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
3 cups Sugar
1 cup Evaporated milk
3 tablespoons Butter or margarine
3 tablespoons Light corn syrup
1 cup Dates; chopped
1 cup Pecans or walnuts; chopped
1 teaspoon Vanilla extract
6 ounces Semisweet chocolate pieces

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 & 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 & vanilla. Beat until thick. Turn out on board; divide in half. Shape each half into a roll 1¾" 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 ⅓" thick. Makes 2 ¼ lbs.

From McCalls Cookery No. 13

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