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Date-And-Nut Roll

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

20 min

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups sugar
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1 cup evaporated milk
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3 tablespoons butter
or margarine
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3 tablespoons light corn syrup
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1 cup dates
chopped
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1 cup pecans
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1 teaspoon vanilla extract
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6 ounces semi-sweet chocolate
semi-sweet pieces, null, null
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml sugar
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237 ml evaporated milk
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45 ml butter
or margarine
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45 ml light corn syrup
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237 ml dates
chopped
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237 ml pecans
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5 ml vanilla extract
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173.4 ml/g semi-sweet chocolate
semi-sweet pieces, null, null
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Directions

In heavy, 3-qt saucepan, combine sugar, milk, butter and corn.

Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixutre comes to boiling; add dates.

Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball.

Remove from heat.

Add nuts and vanilla.

Beat until thick.

Turn out on board; divide in half.

Shape each half into a roll 1 ¾ inch 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 evently all over.

Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices ⅓ inch thick.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 60530% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 54mg 2%
Total Carbohydrate 37g 37%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 1%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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