Date-And-Nut Roll

1. 1

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

2. 2

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

3. 3

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

4. 4

   Remove from heat.

5. 5

   Add nuts and vanilla.

6. 6

   Beat until thick.

7. 7

   Turn out on board; divide in half.

8. 8

   Shape each half into a roll 1 3/4 inch in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.

9. 9

   In top of double boiler, melt chocolate pieces over hot, not boiling water.

10. 10

    Remove from heat.

11. 11

    Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evently all over.

12. 12

    Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 13 inch thick.

No additional tips available.