Date-And-Nut Roll
Submitted by kmmekc
Homemade date and nut candy roll coated in melted semi-sweet chocolate. Sugar, evaporated milk, and dates cook to soft-ball stage, then get shaped into logs with pecans and vanilla.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
2 hrsThis is old-school candy making at its finest. A fudge-like mixture of sugar, evaporated milk, and chopped dates gets cooked to soft-ball stage on the stovetop, then beaten with pecans and vanilla until thick enough to shape.
Rolled into logs, chilled, and coated in melted semi-sweet chocolate, these date-nut rolls get sliced into thin rounds that look like something from a fancy confectionery shop.
Each slice delivers a chewy, caramel-sweet center studded with pecans, wrapped in a thin snap of chocolate. They’re the kind of homemade candy people fight over during the holidays.
Chef Tips
- Use a candy thermometer and watch for the soft-ball stage at 238 degrees. Guessing leads to either runny candy or rock-hard toffee.
- Beat the mixture until it loses its gloss and gets thick. Under-beating means rolls that won’t hold their shape.
- Chill the rolls for at least an hour before coating with chocolate. Warm rolls melt the chocolate and you end up with a mess.
- Slice thin, about a third of an inch. These are rich, and thin slices let you enjoy the chocolate-to-filling ratio.
- Store in the fridge between layers of waxed paper. The chocolate stays firm and the slices don’t stick.
Ingredients
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.
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