-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 ts Vanilla extract

6 oz 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 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.

From McCalls Cookery No.
13