Date-And-Nut Roll
Yield
8 servingsPrep
30 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | cup |
evaporated milk
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
light corn syrup
|
|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
pecans
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
evaporated milk
|
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
light corn syrup
|
|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
pecans
|
|
| 5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
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.
