Date-And-Nut Roll

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	20 minutes
	Ready In	2 hours

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Ingredients

3	cups	sugar
1	cup	evaporated milk
3	tablespoons	butter	or margarine
3	tablespoons	corn syrup, light
1	cup	dates	chopped
1	cup	pecans
1	teaspoon	vanilla extract
6	ounces	chocolate (semi-sweet)	semi-sweet pieces

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 3/4" 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 1/3" thick.

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Member Review

American Garlic And Parsley Bread For Bread Machines

I have made this bread so many times that I have lost count. It is great with a spagetti dinner. You can also make the dough and shape into rolls which were a big hit when I made them for a ladies' salad lunch.