-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