Date-And-Nut Roll

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.