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READY IN:
30mins
YIELD:
2 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.
  2. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.
  3. Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball.
  4. Remove from heat.
  5. Add nuts and vanilla.
  6. Beat until thick.
  7. Turn out on board; divide in half.
  8. Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
  9. In top of double boiler, melt chocolate pieces over hot, not boiling, water.
  10. Remove from heat.
  11. Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.
  12. Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick.

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