Date-and-nut roll
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
Directions
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